Murtabak

Ingredients

• All-purpose flour (2 cups)
• Water (3/4 cup)
• Salt (1 teaspoon)
• Vegetable oil (for frying)
• Ground beef or chicken (1 pound)
• Onion (1 medium, finely chopped)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, grated)
• Curry powder (1 tablespoon)
• Turmeric powder (1/2 teaspoon)
• Cumin powder (1/2 teaspoon)
• Coriander powder (1 teaspoon)
• Black pepper (to taste)
• Cucumber (1 small, sliced (for garnish))
• Chili sauce (for serving)

Instructions

1. In a large bowl, combine the all-purpose flour, water, and 1 teaspoon of salt. Mix until a smooth batter forms. Let it rest for 15 minutes to allow the gluten to relax.
2. In a separate bowl, mix together the ground beef or chicken, chopped onion, minced garlic, grated ginger, curry powder, turmeric powder, cumin powder, coriander powder, salt, and black pepper. Ensure the mixture is well combined for a balanced flavor.
3. Heat a non-stick pan over medium heat and add 1 tablespoon of vegetable oil.
4. Pour a ladleful of the batter onto the pan and spread it out into a thin circle, about 8 inches in diameter.
5. Cook for 1-2 minutes until the bottom is lightly browned and the top starts to set.
6. Spread a generous amount of the meat mixture onto one half of the pancake.
7. Fold the other half of the pancake over the filling, creating a half-moon shape. Press down gently to seal the edges.
8. Cook for another 2-3 minutes until the bottom is golden brown and the filling is cooked through.
9. Flip the murtabak and cook for an additional 2-3 minutes until the other side is golden brown.
10. Repeat the process with the remaining batter and filling, adding more oil to the pan as needed.
11. Slice the murtabak into wedges and serve hot with sliced cucumber and chili sauce on the side.