Martabak Telur (Savory Stuffed Pan-Fried Pancake)
In short: A thin, stretched dough folded around spiced minced beef, egg and spring onion, pan-fried until crisp and cut into squares to dip in chili sauce. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 40 min
- Resting
- 1 h
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Challenging
- Calories
- 545 kcal
Martabak telur is a savory pan-fried pancake sold from street carts across Indonesia, where cooks stretch a thin sheet of dough, fill it with spiced beef, egg and spring onion, fold it into a square and fry it on a wide griddle. The outside turns crisp and flaky, while the inside stays soft and savory. Slice it into squares and eat with pickled cucumber and chili sauce.
Instructions
- Mix the flour, water, oil and salt, then knead for 8 minutes into a smooth, soft dough. Divide into 4 balls, coat each in oil, cover and rest for at least 1 hour.
- Heat 1 tbsp oil in a pan. Cook the onion for 5 minutes, add the garlic and beef and cook for 5 minutes until browned and cooked through. Stir in the coriander, cumin, pepper and salt, then cool completely.
- Beat the eggs in a bowl. Mix in the cooled beef mixture and the spring onions, then divide into 4 portions.
- On an oiled surface, stretch one dough ball with oiled hands, then roll into a thin sheet about 30 cm (12 in) square. It should be thin enough to see your fingers through.
- Heat a wide non-stick pan with 1 tbsp oil over medium heat. Lay in the dough, pour one portion of filling in the center and fold the four sides over into a square envelope.
- Fry for 3 to 4 minutes per side, pressing gently, until deep golden and crisp, adding oil as needed. Repeat with the remaining dough and filling.
- Cut each martabak into squares and serve hot with pickled cucumber and chili sauce.
Tips
- Skip the stretching: store-bought spring roll wrappers or thin flatbread (two layers) make a quick substitute, and fry for 2 to 3 minutes per side.
- The cooled filling matters. Hot meat cooks the egg before it reaches the pan, and the martabak will be dry instead of soft and custardy.
Questions and answers
What is the difference between martabak telur and martabak manis?
Martabak telur is the savory version filled with egg and meat. Martabak manis is a thick, sweet pancake topped with chocolate, peanuts, cheese or condensed milk.
Can I use chicken or lamb instead of beef?
Yes. Ground chicken, lamb or even tuna all work well. Cook ground meat to 71°C (160°F) before mixing it with the egg.
Can I make martabak ahead of time?
You can prepare the dough and filling a day ahead. Fry it fresh, since the crisp outside softens after an hour or two.
How long does it take to make Martabak Telur (Savory Stuffed Pan-Fried Pancake)?
About 1 h 20 min in total: 40 min of preparation and 40 min of cooking.
How many calories are in Martabak Telur (Savory Stuffed Pan-Fried Pancake)?
About 545 kcal per serving, with 28 g of protein, 52 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 545 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 52 g |
| Fat | 25 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
