Ingredients with Measurements:
- 500g all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp yeast
- 2 eggs
- 300ml warm water
- 200g ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 100g shredded cheddar cheese
- 100g shredded mozzarella cheese
- 100g butter
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Frying pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, sugar, and yeast. Mix well.
2. Add the eggs and warm water to the bowl. Mix until a dough forms.
3. Knead the dough for 10-15 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. In a separate bowl, mix together the ground beef, onion, garlic, cumin, coriander, turmeric powder, salt, and black pepper.
6. Heat the vegetable oil in a frying pan over medium-high heat. Add the beef mixture and cook until the beef is browned and cooked through. Set aside.
7. Preheat a frying pan over medium heat.
8. Divide the dough into 8 equal parts. Roll out each part into a thin circle.
9. Spread a thin layer of butter on each circle of dough.
10. Add a spoonful of the beef mixture to one half of the circle.
11. Sprinkle shredded cheddar and mozzarella cheese on top of the beef mixture.
12. Fold the other half of the circle over the filling and press the edges together to seal.
13. Place the martabak in the preheated frying pan and cook for 2-3 minutes on each side, or until golden brown.
14. Repeat with the remaining dough and filling.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Frying pan over medium heat
Serving size:
8 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Ground beef can be substituted with ground chicken or turkey.
- Cheddar and mozzarella cheese can be substituted with any other type of cheese.
Variations:
- Add chopped vegetables such as bell peppers or carrots to the beef mixture.
- Use different spices to flavor the beef mixture.
Tips and tricks:
- Make sure the dough is rolled out thin enough to cook through.
- Use a non-stick frying pan to prevent sticking.
- Serve with a side of sweet chili sauce for dipping.
Storage instructions:
Store leftover martabak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat martabak in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Serve martabak on a platter with a side of sweet chili sauce for dipping.
Garnishes:
Garnish with chopped fresh cilantro or parsley.
Pairings:
Serve with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
Cucumber salad, pickled vegetables, or fried rice.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the martabak is not cooking through, lower the heat and cook for a longer time.
Food safety advice:
Make sure the beef is cooked through to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Martabak is a popular street food in Indonesia. It is believed to have originated in the Middle East and was brought to Indonesia by Arab traders.
Flavor profiles:
Savory, spicy, and cheesy.
Serving suggestions:
Serve hot as a snack or appetizer.
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Region: Indonesian