This delicious Malaysian dish is typically made by stuffing minced meat, usually lamb, and eggs inside the folds of a paper-thin flatbread. This vegan version with vegan sausage, is cooked with a mixture of spices and onions. Contrasted with the crispy-thin overlay of bread, it is deliciousness itself.

Murtabak: A Malaysian Treat [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Ingredients

For the bread
  • 2 1/4 cups all purpose flour plus more as needed
  • 1/2 cup whole-wheat flour
  • 1/2 cup soy yogurt
  • 2 tbsp canola or other vegetable oil
  • 2 tbsp flaxmeal + 6 tbsp water, whisked together
  • 1 tsp salt
For the stuffing
  • 1 pound ground vegan sausage
  • 1 medium onion, minced
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/3 cup black raisins
  • 1/4 cup sunflower seeds (optional)
  • 2 green chillies, minced
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 cup firm tofu, crumbled
  • Juice of one lemon
  • 1 tsp sugar
  • 1 tbsp canola oil

Preparation

For the bread
  1. Place all ingredients in a bowl and mix.
  2. Knead the dough around 10 minutes, adding more flour if necessary, until you have a smooth dough.
  3. Place in an oiled bowl or container, turning over once to coat the top of the dough, cover, and set aside at least for half an hour.
For the stuffing
  1. Heat the oil in a skillet and when warmed, add onions. Saute until they begin to soften, about 8 minutes.
  2. Add the ginger and garlic, stir quickly, then add the sausage, breaking it up into little bits as you put it in the skillet.
  3. Stir-fry until the sausage starts to brown, then add the powdered spices and salt to taste and stir fry for a few more minutes.
  4. Add the crumbled tofu and stir again. If the sausage is still clumping together, mash it down with a ladle or with a potato masher until it is broken up into tiny bits.
  5. Cook for about 5 minutes, then add the raisins and sunflower seeds and mix thoroughly. Add lemon juice, sugar and mint and stir in. Turn off the heat and set aside to cool.
The assemble the murtabak:
  1. Tear off a lemon-sized piece of the dough and roll it between your palms into a smooth ball.
  2. Using just as much flour as is necessary, roll into a very thin disc, about 8 inches in diameter. The dough will put up some resistance at first, but it will relax eventually. You should be able to see the countertop through the rolled disc, that’s how thin it should be. Don’t worry– the dough is pretty elastic and doesn’t tear very easily.
  3. Now place about 3-4 tbsp of the stuffing in the center of the disc, leaving a border of about 2 inches.
  4. Fold over the top and then the bottom of the disc over the stuffing, and then fold in the sides, until you have a packet. Push the stuffing into the corners of the packet using your fingers, so it is even.
  5. Sprinkle some flour on the countertop and roll the packet out into a square of about 6 inches.
  6. Heat a cast-iron or non-stick griddle and smear some oil on it. Now place the murtabak on it and cook until golden-brown spots appear on the bottom. Flip over and cook until spots appear on the other side.
  7. Before serving, cut into four squares.

    Discover more recipes with these ingredients

  • Yogurt


Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...