{"id":128819,"title":"Beef Martabak \u2013 Indonesian Stuffed Pancake","modified":"2026-06-11T16:19:20+02:00","plain":"A delicious traditional recipe for Indonesian beef-stuffed pancakes \n\n\n\nAt 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. \n\n\n\nBeside 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. \n\n\n\nThis is martabak telur : a \u201cfolded\u201d street-food classic, with a crackly wrapper and tender center that reflect both Middle Eastern roots and a distinctly Indonesian identity.\n\n\n\nWhat is martabak?\n\n\n\nMartabak telur is an iconic savory stuffed flatbread from Indonesia (I tried it myself in Quiapo, Manila\u2019s 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. \n\n\n\nMartabak enjoyed in Manila\u2019s Muslim quarter\n\n\n\nThe filling sets like an omelet as it cooks inside the parcel. Even the name describes its shape : martabak comes from the Arabic mutabbaq, meaning \u201cfolded,\u201d and that sealed fold is its signature. \n\n\n\nThe 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. \n\n\n\nDo not confuse it with martabak manis, the thick, leavened sweet pancake : martabak telur is the version that remains closest to the original mutabbaq.\n\n\n\nIts 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. \n\n\n\nThe 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.\n\n\n\nThe origins of martabak\n\n\n\nHistorians 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. \n\n\n\nIn 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.\n\n\n\nSweet hotteoks are a similar treat worth trying\n\n\n\nNight 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. \n\n\n\nIt 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.\n\n\n\nThe main ingredients in martabak\n\n\n\n\n\n\n\n\nHigh-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.\n\n\n\nWater : it hydrates the flour, helps develop gluten, and controls the dough\u2019s softness and extensibility.\n\n\n\nSalt : it seasons the dough and subtly strengthens its structure while bringing every component to life.\n\n\n\nNeutral 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.\n\n\n\nChicken egg in the dough (optional) : depending on the recipe, it adds flexibility and a little extra richness.\n\n\n\nEggs for the filling (often duck eggs) : they bind everything together and create a tender, almost \u201ccreamy\u201d filling ; duck eggs add more body and depth.\n\n\n\nGround beef : a savory, umami-rich base that keeps the dish halal ; chicken is a lighter alternative, though less traditional.\n\n\n\nOnion or shallot, and garlic : saut\u00e9ed aromatics that add sweetness and depth to the meat.\n\n\n\nThinly sliced green onions or leek : the signature freshness and gentle bite that run through the filling.\n\n\n\nCurry powder or spice blend (coriander, cumin, turmeric, black pepper, chili) : it brings aroma, warmth and a soft yellow hue.\n\n\n\nCondiments : choose sweet-and-sour Javanese acar (cucumber, carrot, shallot and bird\u2019s 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.\n\n\n\n\nCultural role, regional accents and serving traditions\n\n\n\nMartabak 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. \n\n\n\nIn Java, a serving of sweet-and-sour acar is the norm ; in western Sumatra, it is often paired with a spicy vinegar sauce (\u201ckuah cuka\u201d) ; and in mamak (Indo-Muslim) restaurants in Malaysia and Singapore, curry or dhal is standard. \n\n\n\nLumpia are another Indonesian classic\n\n\n\nRegional 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. \n\n\n\nIn 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. \n\n\n\nAcross the Strait of Malacca, Malaysian and Singaporean murtabak uses the same technique. \n\n\n\nAuthenticity 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 \u201ckreasi\u201d toppings (apart from any ghee used for cooking), crisp on the outside and tender, savory and fragrant within.\n\n\n\n\n\n\tBeef Murtabak - Indonesian Stuffed Pancake\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tDough150 g T65 wheat flour (high-protein)1 pinch salt100 ml water (at room temperature)2 tablespoons vegetable oilvegetable oil (as needed, for soaking and cooking)Filling200 g ground beef (finely ground)2 teaspoons curry powder (Indian-style)1 stalk scallion (thinly sliced)1 teaspoon salt1 teaspoon granulated sugar0.5 teaspoon black pepper (ground)50 ml waterSpice paste6 shallots4 cloves garlic1 teaspoon coriander seeds2 whole candlenuts (kemiri) (optional)0.2 whole nutmegMixture per Serving2 stalks scallions (thinly sliced)0.5 onion3 tablespoons cooked beef filling2 duck eggs (or chicken eggs)1 pinch salt and black pepper (ground, optional)\t\n\t\n\t\tDoughMix the flour and salt, then gradually add the water until the dough comes together.Knead in the oil, then continue kneading until the dough is smooth and elastic.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.FillingHeat a little oil, then saut\u00e9 the spice paste until fragrant.Add the ground beef, then stir in the curry powder, salt, sugar, and pepper.Pour in the water and cook until it has completely evaporated. Adjust the seasoning if needed.Add the scallion, stir to combine, turn off the heat, and let cool.FinishingSet 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.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.\t\n\t\n\t\t\nSoaking the dough in oil (2 hours) is essential for stretching it very thin without tearing.\nMake sure the filling is well cooled before assembling so it does not soften the dough.\nOil the skillet only once it is very hot to limit oil absorption and achieve a crisper surface.\n\n\t\n\t\n\t\tPlat principalindon\u00e9sienne\t\n\n\n\n\n\nCulinary sources\n\n\n\n\u2022 The History of Martabak in Indonesia: From Origins to Variations \u2013 PT Manunggal Perkasa (English)\u2022 Martabak, Mutabak, \u0645\u0637\u0628\u0642 \u2013 Sheba Yemeni Food (English)\u2022 Martabak: Traditional Pancake from Yemen \u2013 TasteAtlas (English)\u2022 Martabak \u2013 Wikipedia (Indonesian)\u2022 Martabak (Indonesian flatbread) stuffed with ground meat, egg, green onion and spices [OC] \u2013 Reddit (English)\u2022 Authentic Indonesian martabak telur recipe \u2013 Lestariweb (Indonesian)\u2022 Homemade Indian martabak recipe with curry sauce \u2013 IDN Times (Indonesian)\u2022 [Homemade] Murtabak stuffed with seasoned beef, onion, garlic, pepper, tomato and egg \u2013 Reddit (English)\u2022 Martabak telur recipe, street-vendor style \u2013 Fimela (Indonesian)\u2022 Martabak Telor \u2013 Egyptian Martabak (Beef and Egg Pancakes) \u2013 What to Cook Today (English)\u2022 Typical West Sumatran martabak kubang recipe, a snack idea for the end of the year \u2013 IDN Times (Indonesian)\u2022 For those wondering what the \u201cS\u2019pore\u201d murtabak from the post is\u2026 \u2013 Reddit (English)\u2022 Martabak telur \u2013 Reddit (English)\u2022 Homemade Padang martabak telur recipe, tasty and easy \u2013 Cookpad (Indonesian)\u2022 How to make martabak telur at home, a family favorite \u2013 YouTube (Indonesian)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/128819","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=128819"}],"version-history":[{"count":2,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/128819\/revisions"}],"predecessor-version":[{"id":128907,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/128819\/revisions\/128907"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/115857"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=128819"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=128819"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=128819"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}