Brunei Murtabak
(Meat Rotis) Recipe

Origin: Brunei      Period: Traditional

Murtabak are typical dishes throughout the eastern Islamic world and are commonly found in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore and Brunei, where this recipe originates. The name itself, also sometimes spelled mutabbaq, is Arabic in origin and literally means 'folded'.

Ingredients:

For the Filing:
ghee or oil
600g ground mutton (or lamb)
1/4 tsp ground turmeric
600g onions, diced
seeds from 20 cardamom pods
2 heaped tbsp roasted coriander seeds
1 tbsp aniseed
1/2 tsp salt (or to taste)
1/4 tsp freshly-ground black pepper (or to taste)

For the Roti:
ghee or oil
4 eggs, beaten
450g plain flour
3/5 tsp salt
1/2 tsp freshly-ground black pepper
1/4 tsp baking powder

Brunei Murtabak
(Meat Rotis) Preparation:

Method:

Fry the turmeric in a little ghee or oil then set aside. Add the mutton to a wok or pan and fry for 2 minutes then add the remaining ingredients and fry until the meat is no longer pink and the onions are tender (about 8 minutes). Season to taste and set aside.

For the dough, combine the flour and baking powder in a bowl then mix in 360ml of water. Knead the resultant mixture into a smooth dough then cover the bowl and set aside to rest over night.

The following day, divide the dough into 4 equal portions. Roll these out thinly of an oiled marble work surface (or glass cutting board). Spread liberally with ghee then fold and shape into balls then set aside for 30 minutes.

At the end of this time roll out each dough piece into a thin rectangle. Place the filling evenly in the centre of the dough pieces then brush the beaten eggs evenly over the meat. Wrap the dough over the meat to form a square then fry in hot ghee or oil until nicely browned on all sides. Serve hot.

Read: Recipe Articles and Reviews

More main course recipes...

More Traditional recipes...

More recipes for Meat...

More recipes for Bread...

More Frying recipes...

More recipes for Lamb...

More recipes for Eggs...

More mutton recipes...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary