Lunch · Indonesian
Beef Martabak Telur with Homemade Dough
A square of thin homemade dough filled with spiced beef, egg and scallions, then pan-fried until golden. Served in four pieces with lemony cucumber.
- per serving
- 569 kcal
- Protein
- 36 g
- Total time
- 2 h 8 min
- Makes
- 1 serving
- High protein
Instructions
Mix the 55 g of flour with 33 ml of lukewarm water, 0.3 g of salt and 2 g of oil. Knead for 7 minutes until elastic. Coat the ball with 3 g of oil in a small bowl, cover and let rest for 60 minutes. Keep all the oil in the bowl for stretching.
Chop the onion and garlic, grate the ginger and crush the coriander and cumin seeds. Heat 2 g of oil in a skillet, cook the onion for 4 minutes, then the garlic and ginger for 30 seconds. Add the raw beef, the ground seeds, the pepper and 0.3 g of salt. Cook for 6 to 8 minutes, crumbling finely, until the meat is cooked through and the filling dry. Spread out and cool for 10 minutes.
Very finely slice the 30 g of scallions, white and green parts. Mix them into the cooled beef with the 50 g of beaten raw egg. This filling is cooked after folding; do not taste it raw.
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