Murtabak

Murtabak is a spicy minced meat-filled flatbread and is a popular street food snack in South East Asia and the Middle East. Our version uses spring rolls sheets in place to dough to create a highly filling, low energy dense and high protein meal or snack. Beef, lamb or even a plant-based mince alternative can be substituted for the chicken in this recipe.and the amount of spice can be adjusted to taste preference.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop the onions and garlic and cut the tomatoes into small cubes. Squirt 10 sprays of light oil into a large saucepan and begin to fry off the chicken over medium heat. After 5 minutes add the garlic, onion, spices and a sprinkle of salt. Whisk 2 eggs in a cup. When the onions are fully cooked and the chicken has begun to brown add the tomatoes and pour over the egg. Keep stirring the filling ensuring the egg is well mixed into the meat mixture and all liquid has been absorbed. Prepare a spring roll, in line with its instructions. This will usually involve dipping it in water for several seconds. Place the spring roll on a flat plate or chopping board and add a quarter of the mixture into the centre. Tightly fold over the four corners ensuring the parcel is fully sealed. You may need to add a little extra water to the edges. If you are using ultra-thin spring roll sheets then flip the parcel over and cover it with another sheet following the same process. Repeat this procedure for the 3 further mutarbaks. Add a tablespoon of olive oil to a large saucepan, over high heat and place in the 4 murtabaks folded side down. Use a toothpick to make several holes to allow the steam to release during cooking. Fry the parcels for a few minutes until golden brown, then flip them over again making several holes to prevent the parcel from splitting. Also ensure that the sides are cooked and once the parcel are fully browned they can be removed from the pan. Allow them to cool slightly before eating. Makes 4 murtabaks