Murtabak

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Murtabak is an Indian-Muslim dish commonly found in Yemen, Malaysia, Singapore, and Brunei. Depending on the location, the name and ingredients can significantly vary. In Malaysia, where it is called "Murtabak", it is sold by Mamak salesmen, and usually includes minced mutton, along with garlic, egg and onion, and is eaten with curry sauce. In Yemen, it is called Motabbag (Arabic: المطبّق) which means "The Folded". Murtabak also usually includes mutton in Yemen. In Indonesia, particularly Jakarta, it is called "martabak", and has two versions: a sweet one, and a savory one.

[edit] History

Murtabak originated in India, during the Delhi Sultanate (1206-1526). It possibly may have originally been in the Middle-East, then brought to India during the Muslim conquest of India. This would explain why murtabak is also popular in Yemen. Through traders, murtabak has been brought to numerous countries in South-East Asia during the reign of the Delhi Sultanate, and has continued to be a popular meal in many of these nations.

[edit] Indonesian Martabak

Martabak is a popular meal in Indonesia, however it is often a special meal, because of its relatively high price. Martabak manis, or sweet martabak, is a popular snack in Indonesia. In Jakarta and West Java, Indonesia, these sweet, thick pancakes are also known as "terang bulan" or "kue pinang bangka". These pancakes are also known as "apam balik" in Malaysia.

Usually made by street vendors in the evening, martabak manis are pan-cooked, using a specially shaped pan. After cooking, the pancake is be topped with a variety of possible ingredients: cheese, chocolate, crushed peanuts, condensed milk and sesame seeds. After the ingredients are added, the pancake is cut into half, and one side is flipped onto the other. A large amount of margarine is added throughout the whole process.

Martabak telur, or egg martabak, is an crepe-like dish which mainly comprises vegetables. It also includes chicken or duck egg for the batter - up to six eggs for a large one. Martabak telur is made by spinning pastry until very thin, like filo pastry, then shallow-frying it in a custom made flattened heavy wok. The ingredients are added, then the pastry is wrapped around the ingredients to make a parcel. Usually, it is cut into squares afterwards for consumption. It is often eaten with slices of cucumber, and a dark brown sauce made of vinegar and palm sugar.

[edit] See also

• Cuisine of Yemen
• Cuisine of Malaysia
• Cuisine of Singapore
• Cuisine of Brunei
• Cuisine of Indonesia
• Mamak stall