Relax the dough long enough
The oil rest makes the adhesive frame stretchable. If the dough springs back when pulled out, let rest for a further 20 minutes.
Indonesian Recipe
Martabak Telur with beef
A very elastic dough rested in oil is pulled out in a very thin layer, placed directly in the pan and filled there and folded into a rectangular package.
Total time
3 hr 30 min
Calories
670 kcal
Servings
6 servings
Difficulty
Advanced
Why this recipe works
Crunchy Indonesian egg martabak from the pan
Martabak Telur lives on a thin, flaky shell and plenty of egg filling. It needs a long rest in oil so that it can be almost transparent and not jump back. The meat mixture must cool completely before it is joined with raw eggs. Thus, the filling only sets in the pan and remains juicy.
Lunch
Dinner
Meat
Indonesian Recipes
Recipe
Martabak Telur with beef
Martabak Telur is a crispy fried Indonesian dough with a juicy filling of eggs, spiced ground beef and lots of spring onions.
Ingredients
6 servings
Method
-
1
Knead elastic dough
Mix flour, salt, a tablespoon of oil and 170 ml water for 10 minutes to a smooth, soft dough. Add the remaining water only if necessary.
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2
Let the dough rest in oil
Divide the dough into four smooth balls, place in a small bowl and wet with 250 ml of oil. Cover and let rest for 90 to 120 minutes at room temperature.
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3
Roast meat stuffing
Fry the minced beef in a dry pan until it is crumbly brown. Add the shallots, garlic, curry powder, coriander, cumin, pepper and salt and continue to fry for 5 minutes.
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4
Filling completely cool
Spread the meat mixture on a flat plate and let it cool completely. Then mix with eggs, spring onions and celery leaves.
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5
Quick pickle
Bring vinegar, water and sugar to the boil and let cool. Dice cucumber, add shallots to the stock and leave to simmer until serving.
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6
Wafer-thin dough
Pull a ball of dough from the centre outwards on an oiled surface with your hands until a very thin square of about 45 cm is formed. Small holes on the edges are not problematic.
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7
Fill and fold in the pan
Heat four tablespoons of oil in a large pan. Place the dough in it, distribute a quarter of the filling in the middle and fold the four sides into a closed rectangle.
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8
Slow-roast until crispy
Fry the martobacco over a medium heat for 5 to 6 minutes on each side. Hold the edges of the tobacco briefly on the hot oil until the batter and egg filling are completely cooked.
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9
Drain and cut
Drain on a rack for 3 minutes and cut into small squares. Serve with pickle and shallots and bake the remaining Martobaccos as well.
Kitchen know-how
Tips for Martabak Telur with beef
Cool meat completely
Warm mince mix causes the eggs to stop prematurely. First, mix the cold filling with eggs and spring onions.
Variations
How to adapt this recipe
Replace minced beef with minced lamb and use an additional half teaspoon of cumin. Drain the leaking fat before cooling.
For a simpler version, use two large spring rolls overlapping each other. Carefully seal and bake with a little less oil.
Nutrition per serving
670kcal
52.0 gCarbohydrates
31.0 gProtein
38.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Martabak Telur with beef
The dough was kneaded too short or was not allowed to rest in oil for long enough. Small holes on the edges are not critical, large cracks should be folded.
Yes. The fried meat mixture can be chilled for one day. Mix eggs and spring onions just before frying.
The package feels solid in the middle and no liquid egg will run out when cut. At medium heat, the filling can falter without burning the dough.
The oil transfers heat evenly to the thin dough, creating the characteristically crispy, slightly flaky shell.
A thin sweet and sour vinegar side dish with cucumber, shallots and chilli is typical, and a dark vinegar sauce can also be served separately.
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