Brunei Murtabak (Meat Rotis)

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Brunei Murtabak (Meat Rotis)

Brunei Murtabak (Meat Rotis) is a traditional Brunei recipe for a classic dish of mutton or lamb cooked with spices that's folded in a roti or fried flatbread. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Meat Rotis (Brunei Murtabak).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Additional Time:

(+over-night resting)

Serves:

Rating:

Tags : Spice Recipes Lamb Recipes Mutton Recipes Bread Recipes Brunei Recipes

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 green 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

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.