Murtabak with Lamb

Ingredients(for 1 folded murtabak per serving)

• 1 cup Whole wheat flour (tepung gandum penuh)
• 1/3 cup Water (air)
• 2 tablespoons Olive oil (minyak zaitun)
• 200g Lean lamb mince (daging kambing cincang)
• 1 medium, finely chopped Onion (bawang besar)
• 2 cloves, minced Garlic (bawang putih)
• 1 teaspoon, grated Ginger (halia)
• 2 stalks, sliced Spring onion (daun bawang)
• 2 tablespoons, chopped Coriander leaves (daun ketumbar)
• 1/2 teaspoon Ground fennel (jintan manis)
• 1/2 teaspoon Ground coriander (serbuk ketumbar)
• 1, lightly beaten Egg (telur)
• 1/2 teaspoon Salt (garam)
• 1/4 teaspoon Black pepper (lada hitam)
• 2 tablespoons Low-fat yogurt (yogurt rendah lemak) - optional

Instructions

1. 1

   Prepare the dough by mixing whole wheat flour, water, and 1 tablespoon olive oil. Knead until smooth, cover, and let rest for 10 minutes.

   10 minutes

   Resting the dough helps achieve a stretchable, soft texture.

2. 2

   Heat 1 tablespoon olive oil in a non-stick pan. Sauté onions, garlic, and ginger until aromatic.

   3 minutes

   Cook on medium heat to avoid burning the aromatics.

3. 3

   Add lean lamb mince, breaking it up. Stir in ground fennel, ground coriander, salt, and black pepper. Cook until lamb is browned.

   5 minutes

   Use a fork to break up the mince for an even filling.

4. 4

   Remove from heat. Mix in spring onions, coriander leaves, and beaten egg. Stir quickly to prevent the egg from scrambling.

   2 minutes

   Egg binds the filling; quick mixing ensures even distribution.