A delicious traditional recipe for Indonesian beef-stuffed pancakes
At a street cart in Jakarta after dark, a golden, crisp parcel lands on the cutting board. The blade comes down with a snap, slicing through the blistered wrapper and releasing the aroma of curry-tinged spices and green onions.
Beside it, on the greased hotplate, the dough is stretched until almost translucent, folded around an egg-and-meat filling, then set down to sizzle. On the side, a spoonful of sweet-and-sour acar (in Java and much of Indonesia) or a ladle of curry sauce (more common in Sumatra and in Malay traditions, especially in Malaysia and Singapore) balances all that richness with a bright touch of acidity.
This is martabak telur : a “folded” street-food classic, with a crackly wrapper and tender center that reflect both Middle Eastern roots and a distinctly Indonesian identity.
What is martabak?
Martabak telur is an iconic savory stuffed flatbread from Indonesia (I tried it myself in Quiapo, Manila’s Muslim quarter, in the Philippines) : beaten eggs mixed with spiced meat, wrapped in a very thin, flaky sheet of dough, then pan-fried until crisp.
The filling sets like an omelet as it cooks inside the parcel. Even the name describes its shape : martabak comes from the Arabic mutabbaq, meaning “folded,” and that sealed fold is its signature.
The basic formula stays the same : unleavened wheat dough, stretched until almost translucent ; a filling of beaten eggs (often duck eggs), ground beef, lamb or goat, plenty of green onions and curry-style spices ; then cooking on a greased hotplate until the wrapper turns beautifully golden.
Do not confuse it with martabak manis, the thick, leavened sweet pancake : martabak telur is the version that remains closest to the original mutabbaq.
Its closest cousin is Malaysian and Singaporean murtabak, which uses the same stretched-and-folded dough technique and a curry-spiced filling. It is most often served with curry or dhal (often with pickled onions), rather than Javanese acar.
The signs of a good martabak telur are fairly consistent : homemade dough rested in oil for 2 to 4 hours, or even overnight, so it can be stretched very thinly ; an egg-and-meat filling well perfumed with green onions and bumbu kari (a curry-style spice blend) ; and a whole fried parcel, cut into neat squares.
The origins of martabak
Historians trace the dish to Yemen or Saudi Arabia, where Indo-Muslim communities lived. Street snacks called mutabbaq were already found there, folding eggs, cheese and sometimes meat into thin bread. Indian and Arab Muslim traders then carried the idea along trade routes to Southeast Asia in the 19th and early 20th centuries.
In Indonesia, it probably arrived via Sumatra and Java ; as early as the 1930s, Indo-Muslim immigrants (often working with local partners) were selling it in Java. According to a popular story from Tegal, in central Java, an Indian man passed the recipe on to a local family. As the snack took root, it developed two distinct identities : savory martabak telur, a kind of stuffed roti, and the clearly different sweet martabak manis.
Night markets helped turn martabak telur into a convivial dish : a hearty snack to share after work or, during Ramadan, a classic way to break the fast, easy to take away and perfect with acar or curry.
It has stood the test of time because it relies on simple pantry ingredients, elevated by spices and real technique. The accompaniments also adapt to local tastes, from sweet-and-sour acar in Java to curry sauces farther west. With those roots in mind, the ingredients explain how to achieve its signature texture and aroma.
The main ingredients in martabak
- High-protein wheat flour (T65) : this gives the dough enough elasticity to stretch very thinly without tearing and, once cooked, to become flaky and crisp while staying supple.
- Water : it hydrates the flour, helps develop gluten, and controls the dough’s softness and extensibility.
- Salt : it seasons the dough and subtly strengthens its structure while bringing every component to life.
- Neutral oil or ghee : it enriches the dough, makes it more tender, helps with stretching, and serves as the cooking fat for a crisp, blistered wrapper.
- Chicken egg in the dough (optional) : depending on the recipe, it adds flexibility and a little extra richness.
- Eggs for the filling (often duck eggs) : they bind everything together and create a tender, almost “creamy” filling ; duck eggs add more body and depth.
- Ground beef : a savory, umami-rich base that keeps the dish halal ; chicken is a lighter alternative, though less traditional.
- Onion or shallot, and garlic : sautéed aromatics that add sweetness and depth to the meat.
- Thinly sliced green onions or leek : the signature freshness and gentle bite that run through the filling.
- Curry powder or spice blend (coriander, cumin, turmeric, black pepper, chili) : it brings aroma, warmth and a soft yellow hue.
- Condiments : choose sweet-and-sour Javanese acar (cucumber, carrot, shallot and bird’s eye chili in sweetened vinegar, often with a little salt and sometimes garlic) for a bright, crunchy contrast ; or serve it with curry, gulai or dhal for a savory counterpoint that echoes the spice profile. For a quick homemade option, a sweet-and-sour sauce works very well.
Cultural role, regional accents and serving traditions
Martabak telur is an evening favorite at carts and street stalls : a shared snack or easy dinner, and a much-loved dish for breaking the fast during Ramadan.
In Java, a serving of sweet-and-sour acar is the norm ; in western Sumatra, it is often paired with a spicy vinegar sauce (“kuah cuka”) ; and in mamak (Indo-Muslim) restaurants in Malaysia and Singapore, curry or dhal is standard.
Regional variations change the flavor profile : in Java, the filling stays classic and curry-based ; Martabak Kubang (or Mesir) from western Sumatra is more intense, sometimes seasoning the filling with an instant spice blend in the style of rendang, plus chopped celery and, occasionally, diced boiled potato.
In Palembang, the legendary Martabak HAR, introduced in the 1940s by Haji Abdul Rozak, serves a two-egg martabak in a thick potato curry sauce, often without meat ; Aceh turns up the heat, favoring ground beef or salted beef (in a corned-beef style) with green chilies, sometimes served with goat curry or a vinegar-and-chili sauce on the side.
Across the Strait of Malacca, Malaysian and Singaporean murtabak uses the same technique.
Authenticity is easy to spot : well-rested homemade dough, stretched very thinly ; a curry-spiced egg-and-meat filling generously packed with green onions ; and a whole fried parcel, cut into squares and served without cheese or other modern “kreasi” toppings (apart from any ghee used for cooking), crisp on the outside and tender, savory and fragrant within.
Ingredients
Dough
- 150 g T65 wheat flour high-protein
- 1 pinch salt
- 100 ml water at room temperature
- 2 tablespoons vegetable oil
- vegetable oil as needed, for soaking and cooking
Filling
- 200 g ground beef finely ground
- 2 teaspoons curry powder Indian-style
- 1 stalk scallion thinly sliced
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 0.5 teaspoon black pepper ground
- 50 ml water
Spice paste
- 6 shallots
- 4 cloves garlic
- 1 teaspoon coriander seeds
- 2 whole candlenuts (kemiri) optional
- 0.2 whole nutmeg
Mixture per Serving
- 2 stalks scallions thinly sliced
- 0.5 onion
- 3 tablespoons cooked beef filling
- 2 duck eggs or chicken eggs
- 1 pinch salt and black pepper ground, optional
Instructions
Dough
- Mix the flour and salt, then gradually add the water until the dough comes together.150 g T65 wheat flour, 1 pinch salt, 100 ml water
- Knead in the oil, then continue kneading until the dough is smooth and elastic.2 tablespoons vegetable oil
- Divide the dough into 3 portions and shape each one into a ball.
- Submerge the dough balls in a bowl of vegetable oil and let soak for 2 hours, then set aside.vegetable oil
Filling
- Heat a little oil, then sauté the spice paste until fragrant.6 shallots, 4 cloves garlic, 1 teaspoon coriander seeds, 2 whole candlenuts (kemiri), 0.2 whole nutmeg
- Add the ground beef, then stir in the curry powder, salt, sugar, and pepper.200 g ground beef, 2 teaspoons curry powder, 1 teaspoon salt, 1 teaspoon granulated sugar, 0.5 teaspoon black pepper
- Pour in the water and cook until it has completely evaporated. Adjust the seasoning if needed.50 ml water
- Add the scallion, stir to combine, turn off the heat, and let cool.1 stalk scallion
Finishing
- Set out a large nonstick skillet (about 28 cm) and keep it dry, without adding oil.
- Place one dough ball in the skillet, flatten it, then stretch it with your fingers until very thin and almost transparent, letting it extend beyond the edge of the skillet if needed.
- In a bowl, mix the ingredients for one serving of filling, then pour the mixture into the center of the dough.2 stalks scallions, 0.5 onion, 3 tablespoons cooked beef filling, 2 duck eggs, 1 pinch salt and black pepper
- Fold the dough into an envelope shape. Cook over low to medium heat, add a little oil once the skillet is very hot, then brown the underside.
- Flip once and continue cooking until cooked through. Drain and serve hot.
Notes
- Soaking the dough in oil (2 hours) is essential for stretching it very thin without tearing.
- Make sure the filling is well cooled before assembling so it does not soften the dough.
- Oil the skillet only once it is very hot to limit oil absorption and achieve a crisper surface.
Culinary sources
• The History of Martabak in Indonesia: From Origins to Variations – PT Manunggal Perkasa (English)
• Martabak, Mutabak, مطبق – Sheba Yemeni Food (English)
• Martabak: Traditional Pancake from Yemen – TasteAtlas (English)
• Martabak – Wikipedia (Indonesian)
• Martabak (Indonesian flatbread) stuffed with ground meat, egg, green onion and spices [OC] – Reddit (English)
• Authentic Indonesian martabak telur recipe – Lestariweb (Indonesian)
• Homemade Indian martabak recipe with curry sauce – IDN Times (Indonesian)
• [Homemade] Murtabak stuffed with seasoned beef, onion, garlic, pepper, tomato and egg – Reddit (English)
• Martabak telur recipe, street-vendor style – Fimela (Indonesian)
• Martabak Telor – Egyptian Martabak (Beef and Egg Pancakes) – What to Cook Today (English)
• Typical West Sumatran martabak kubang recipe, a snack idea for the end of the year – IDN Times (Indonesian)
• For those wondering what the “S’pore” murtabak from the post is… – Reddit (English)
• Martabak telur – Reddit (English)
• Homemade Padang martabak telur recipe, tasty and easy – Cookpad (Indonesian)
• How to make martabak telur at home, a family favorite – YouTube (Indonesian)
