Martabak Mesir (Indonesian Beef Stuffed Pancakes)

Martabak Mesir (Indonesian Beef Stuffed Pancakes)

Course: Entree, Snack
Cuisine: Indonesian
Prep Time: 36 minutes
Cook Time: 12 minutes
Resting the dough: 2 hours
Total Time: 48 minutes
Servings: 5 large martabak
Author: Marvellina
Delicious Indonesian style martabak Mesir stuffed with savory beef filling and served with cucumber pickles on the side will leave you begging for more.
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Ingredients

  • 6-8 large spring roll wrappers if not making the wrap from scratch

Dough (if making the wrap from scratch):

  • 300 gr all-purpose flour
  • 180 ml water
  • 1 tsp salt
  • 1 tsp sugar
  • 3 Tbsp oil

Filling:

  • 2 Tbsp cooking oil
  • 1/2 lb ground beef
  • 5 shallots peeled and finely chopped
  • 6 cloves garlic finely chopped
  • 1 thumb-size ginger finely chopped
  • 2 stalks of green onion finely chopped
  • 4 eggs beaten
  • 1 tsp of sugar
  • Salt to taste
  • 2 Tbsp of good-quality curry powder

Spicy vinegar sauce (saus cuka):

  • 3 Tbsp palm sugar (or use brown sugar as substitute)
  • 4 Tbsp water
  • 1 Tbsp white vinegar
  • 1 Tbsp onion finely chopped
  • 2 Thai chili finely chopped

Instructions

Preparing the spicy vinegar sauce (can be done the day before):

  • Place the sugar and hot water in a small saucepan and cook until the sugar is melted. Add vinegar, onion and chili and cook for another minute. Remove from the heat and can be stored in the fridge for up to 1 week

Preparing the filling (can be done one day ahead):

  • While the dough is resting, heat a large skillet and then add in 2 Tbsp of oil. Add in the shallots, garlic,ginger and green onion and stir-fry until fragrant, about 2 minutes or so. Add the ground beef and use the spatula to break up the ground beef and cook for about 2 minutes. Stir in the curry powder and cook for another minute. Have a taste and adjust seasonings to your liking. Stir fry until they are dry. Remove from the heat and let it completely cool before wrapping. You can prepare up to this step ahead of time
  • When ready to wrap, add eggs into a cooled down beef filling. Give them a good stir and get ready to wrap

Preparing the dough (skip this if you use spring roll wrappers):

  • Mix the flour, salt, sugar, and oil in a mixing bowl. Add in the water bit by bit and then knead the dough for about 10 minutes until it comes together and smooth. It will still be slightly sticky to touch, but with a little dust of flour on your hands you should be able to pick up the dough. If kneading by hands, you need to knead for probably 20 minutes
  • Divide the dough into 5 smooth balls. Oil your palm and smooth the ball with more oil. Cover with plastic wrap and let them sit at room temperature for 2 hours or as long as 8 hours if you have the time. The longer it sits, the easier it is to pull the dough without tearing later on

Wrapping and cooking (if using homemade dough):

  • Get a large non-stick skillet ready on low heat and smear with some oil
  • Preheat 1 Tbsp of cooking oil in a non-stick skillet over medium heat. Prepare your work surface by lightly oil them and also oil your palms lightly. Get one dough at a time and place them on the work surface and use your fingers to gently press the dough out and stretch into an uneven square, about 8 x 8-inch in size
  • The dough should be quite thin and stretchy, but be careful not to tear them. Scoop about 1/4 of the filling on the middle of the dough and then fold the two sides up and followed by the top and bottom into a parcel 
  • Place this on the pan and cook over medium heat until golden brown and the eggs are cooked inside and then flip to the other side and cook until golden brown. Repeat the whole process until you are finished with the filling and dough
  • When cool enough to handle, use a sharp knife to cut the martabak to about 3-inch square and place them on the serving platter and serve immediately with cucumber relish on top or on the side

Wrapping and cooking (if using spring roll wrappers):

  • Get one spring roll wrapper. Place 1/6 of the filling into the middle of the dough and then fold the two sides up and followed by the top and bottom into a parcel. Preheat 1 Tbsp of cooking oil in a non-stick skillet and place the martabak (seam side down) on the pan and cook until golden brown and then flip to the other side and cook until golden brown and the eggs are cooked inside. While you are cooking them, go ahead and wrap another martabak and then place them on the pan to be cooked and repeat the whole process until you are finished with the filling and dough
  • When cool enough to handle, use a sharp knife to cut the martabak into 3-inch square and place them on the serving platter and serve immediately with cucumber relish on top or on the side

Notes

Recipe for Cucumber Pickles (Acar Timun) is here