Martabak Telor - Martabak Mesir (Beef and Eggs Pancakes)

Martabak Telor - Martabak Mesir (Beef and Eggs Pancakes)

Course: Entree, Snack
Cuisine: Indonesian
Prep Time: 36 minutes
Cook Time: 15 minutes
Resting the dough: 10 hours
Total Time: 10 hours 51 minutes
Servings: 4 large martabak
Author: Marvellina
Delicious Javanese style martabak telor / telur stuffed with savory beef filling and served with a spicy tangy sauce. Recipe for easy no-knead martabak wrappers are included.
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Ingredients

If not making the wrap from scratch:

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

Dough (if making the wrap from scratch):

Filling:

  • 2 Tbsp cooking oil
  • 300 gr ground beef
  • 1 large onion peeled and finely chopped
  • 6 cloves garlic finely chopped
  • 1 large leeks sliced and wash thoroughly
  • 2 Tbsp good-quality curry powder
  • 4 large eggs beaten
  • 1 tsp sugar
  • Salt to taste

Spicy vinegar sauce (saus cuka):

  • 60 gr coconut sugar
  • 100 ml hot water
  • 1 clove garlic
  • 3 shallots finely chopped
  • 1 small cucumber peeled and seeded
  • 4 red and/or green chili
  • 5 Tbsp vinegar or more to taste

Instructions

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

  • Stir the sugar with hot water until melted. Add the rest of the ingredients in and let it pickles overnight if you have the time. It can be stored in the fridge for up to 1 week

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

  • Prheat a large skillet and then add in 2 Tbsp of oil. Add in the onion, garlic andĀ leeks and stir-fry until fragrant, about 3 minutes or so. Add the ground beef and use the spatula to break up the ground beef and cook for about 2 minutes or until no longer pink. Stir in the curry powder and seasonings and cook for another minute. Have a taste and adjust seasonings to your liking. Stir fry until the filling is really dry. Remove from the heat and let it completely cool before wrapping. Stir in the beaten egg and mix. You can prepare up to this step ahead of time

Prepare the dough: Easy No-knead method (skip this if you use spring roll wrappers):

  • Mix the flour, salt, and water in a mixing bowl. Add in the water bit by bit and then mix the dough until it comes together into a mass. It doesn't need to be smooth. Cover and let the dough rest for at least 2 hours (4 hours is best if you have the time)
  • After 2 hours, you can see the dough has relaxed quite a bit and you can knead it few times with your hands and you will get a pretty smooth dough now. If the dough is still not soft enough, rest it for another hour if necessary. Divide the dough into 4 equal-size doughs. Pour 2 Tbsp of oil and rub it all over the dough. Cover them a plastic wrap and rest overnight for at least 6-8 hours (the longer it sits the easier the dough to pull without tearing). The magic happens during the resting period

Wrapping and cooking (if using homemade dough):

  • After 6-8 hours, oil your palm and your work surface and gently pick up one dough. It is very soft and stretchy at this point
  • Put 1 Tbsp of cooking oil in a non-stick skillet. Don't preheat the pan just yet. Gently flatten the dough with your palm and then use your fingers to gently pull and stretch the dough out and stretch into a roughly even square, about 10 x 10-inch in size. The dough should be quite thin and stretchy, but be careful not to tear them. If it tears a bit, don't panic, they will overlap when you wrap it.
  • Gently peel the dough and place on a top of the pan with the dough draping on the rim of the pan. Scoop about 1/4 of the filling in the middle of the dough and then fold the two sides up and followed by the top and bottom into a parcelĀ 
  • Place the pan on the stove 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

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

Serving:

  • When cool enough to handle, use a sharp knife to cut the martabak into serving pieces and place them on the serving platter and serve immediately with cucumber relish on the side