Murtabak with minced beef

Murtabak with minced beef could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 512 calories, 19g of protein, and 8g of fat. For $1.25 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. Only a few people really liked this main course. A mixture of red curry paste, ginger, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 8 people have tried and liked this recipe. It is brought to you by In Simones Kitchen. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is awesome. Similar recipes are Minced Beef Curry, Minced beef Wellington, and Minced beef cobbler.

Servings: 4

Preparation duration: 60 minutes

Cooking duration: 10 minutes

 

Ingredients:

4 small knobs of butter

2 tbsp of chopped coriander (you can leave this out if you don't like coriander)

1 whisked egg

4 whisked eggs

400 g flour

4 cloves chopped garlic

1 tbsp ginger

1 dl milk

2 tbsp of chopped mint

1 large onion, finely cut

pepper

1 red chili, finely diced and seeds removed

2 tbsp of red curry paste

1/2 tsp salt

1/2 tsp sugar

1 dl water

Equipment:

frying pan

spatula

stove

Cooking instruction summary:

Making the pastry:Of all the ingredients for the pastry keep the butter separate and mix the rest to a smooth dough. Wrap the dough in plastic and put away in a warm spot for at least an hourStart working on the preparations for the filling. Check after an hour if the dough is nice and smooth, divide into 4 portions. If it is still too sticky knead a little more dough through the pastry until it is easy to handle and doesn't stick too much.(If you fail miserably at this point, ask the misses to correct your dough. That's what I did and I did say before that making pastry and dudes is not necessarily a good combination right?)Add a bit of butter to each portion and make a little doughball. Roll out these balls on a greased surface till really thin dough. It's useful to do them all first so you can bake them one after the other. You can put them on top of eachother with some aluminiumfoil in between.Alternatively you can also use fillopastry instead. Saves a lot of time!The filling:While your dough is resting heat a few tablespoons of oil in a frying pan and make your stuffing.Bake the onion, garlic, chili and ginger until translucent and than add the currypaste and the minced meat. Break the meat apart and bake till golden. Add salt and pepper if needed.Add the mint and the coriander at the last minute and bake for another minute. Leave to cool completely after this. As soon as it is cooled add the whisked eggs and stir through.Assembling the murtabak's:Using a big pan (it needs to fit the murtabaks) heat some oil or ghee and into the pan add one of the sheets of pastry like some kind of pancake.After about a minute scoop a quarter of your meatfilling in the middle and directly fold over the four sides. You will get a square parcel doing that. Using two spatula press gently on the murtabak to flatten it a bit.If for whatever reason you fail to make the parcel or your murtabaks are too big to fit into the pan; you can make it either into a rectangle or scoop the filling in while on the kitchen counter, fold it into a parcel and than put the parcel in one go into the pan. That'll also work.Leave the parcel to bake for about 2 minutes each side until golden and crispy and than use two spatula's to turn it on the other side.Remove from the stove and cut into equal squares or whatever shape you like.Repeat for the remaining murtabaks.This filled snack is delicious when served with sweet chili sauce or a good chutney like the one from Simone's Kitchen for instance.. ;)

 

Step by step:


1. Making the pastry:Of all the ingredients for the pastry keep the butter separate and mix the rest to a smooth dough. Wrap the dough in plastic and put away in a warm spot for at least an hour

2. Start working on the preparations for the filling. Check after an hour if the dough is nice and smooth, divide into 4 portions. If it is still too sticky knead a little more dough through the pastry until it is easy to handle and doesn't stick too much.(If you fail miserably at this point, ask the misses to correct your dough. That's what I did and I did say before that making pastry and dudes is not necessarily a good combination right?)

3. Add a bit of butter to each portion and make a little doughball.

4. Roll out these balls on a greased surface till really thin dough. It's useful to do them all first so you can bake them one after the other. You can put them on top of eachother with some aluminiumfoil in between.Alternatively you can also use fillopastry instead. Saves a lot of time!The filling:While your dough is resting heat a few tablespoons of oil in a frying pan and make your stuffing.

5. Bake the onion, garlic, chili and ginger until translucent and than add the currypaste and the minced meat. Break the meat apart and bake till golden.

6. Add salt and pepper if needed.

7. Add the mint and the coriander at the last minute and bake for another minute. Leave to cool completely after this. As soon as it is cooled add the whisked eggs and stir through.Assembling the murtabak's:Using a big pan (it needs to fit the murtabaks) heat some oil or ghee and into the pan add one of the sheets of pastry like some kind of pancake.After about a minute scoop a quarter of your meatfilling in the middle and directly fold over the four sides. You will get a square parcel doing that. Using two spatula press gently on the murtabak to flatten it a bit.If for whatever reason you fail to make the parcel or your murtabaks are too big to fit into the pan; you can make it either into a rectangle or scoop the filling in while on the kitchen counter, fold it into a parcel and than put the parcel in one go into the pan. That'll also work.Leave the parcel to bake for about 2 minutes each side until golden and crispy and than use two spatula's to turn it on the other side.

8. Remove from the stove and cut into equal squares or whatever shape you like.Repeat for the remaining murtabaks.This filled snack is delicious when served with sweet chili sauce or a good chutney like the one from Simone's Kitchen for instance.. ;)


Nutrition Information:

Quickview
512k Calories
19g Protein
7g Total Fat
88g Carbs
33% Health Score
Limit These
Calories
512k
26%

Fat
7g
12%

  Saturated Fat
2g
17%

Carbohydrates
88g
30%

  Sugar
6g
8%

Cholesterol
206mg
69%

Sodium
386mg
17%

Get Enough Of These
Protein
19g
38%

Vitamin C
121mg
147%

Vitamin A
4030IU
81%

Selenium
51µg
74%

Folate
256µg
64%

Vitamin B1
0.89mg
59%

Vitamin B2
0.85mg
50%

Manganese
0.97mg
49%

Iron
6mg
38%

Vitamin B3
7mg
35%

Phosphorus
262mg
26%

Vitamin B6
0.5mg
25%

Fiber
5g
22%

Vitamin K
18µg
17%

Vitamin B5
1mg
16%

Potassium
495mg
14%

Magnesium
52mg
13%

Vitamin E
1mg
13%

Copper
0.26mg
13%

Zinc
1mg
12%

Calcium
91mg
9%

Vitamin B12
0.49µg
8%

Vitamin D
1µg
7%

covered percent of daily need
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Food Trivia

Until well into the sixteenth century, bacon was a Middle English term used to refer to all pork in general.

Food Joke

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