Malaysian Murtabak With Spiced Meat Filling

Step 1

Mix flour and salt in a large bowl. Create a well in the center and pour in warm water and oil gradually while mixing with your hands until a shaggy dough forms.

Step 2

Knead the dough for 8-10 minutes until smooth and elastic. Cover with damp cloth and let rest at room temperature for 20 minutes.

Step 3

Divide dough into 4 equal portions and roll into balls. Brush lightly with oil and set aside.

Step 4

Heat 1 tbsp oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.

Step 5

Add diced onion and cook for 2-3 minutes until softened and translucent.

Step 6

Add ground beef and chicken, breaking apart with a spoon. Cook for 5-7 minutes until meat is fully cooked and no pink remains.

Step 7

Stir in turmeric, cumin, white pepper, soy sauce, and oyster sauce. Cook for 1 minute. Remove from heat and stir in cilantro. Cool slightly, then beat in eggs until well combined.

Step 8

On an oiled work surface, flatten one dough ball into a thin 8-inch square. Spread 3-4 tbsp filling onto half the square.

Step 9

Fold the dough in half to create a triangle or rectangle, sealing edges by pressing firmly.

Step 10

Heat 2 cups vegetable oil in a large skillet to 350°F (175°C). Carefully place murtabak in hot oil and fry for 2-3 minutes per side until golden brown and crispy.

Step 11

Transfer to paper towels to drain. Repeat with remaining dough portions.

Step 12

Serve hot with sliced cucumber and sambal oelek on the side.