Murtabak

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Murtabak

A cook making murtabak

Alternative names Martabak, Mertabak, mutabbaq

Type Pancake

Place of origin Yemen, Saudi Arabia

Region or state Middle East, South Asia, and Southeast Asia

Cookbook: Murtabak Media: Murtabak

 Murtabak or martabak, also mutabbaq (Arabic: ( )Thai: ), is a stuffed pancake or pan-
fried bread which is commonly found in Saudi Arabia (especially the Tihamah and
the Hejaz regions), Yemen, India, Indonesia, Malaysia, Singapore, Brunei and Thailand. Depending
on the location, the name and ingredients can significantly vary. The name mutabbaq (or
sometimes mutabbag) in Arabic means "folded".
In Indonesia, the Murtabak is one of the most popular street foods and is known as "martabak".
There are two Indonesian versions: a sweet one, and a savoury one with egg and meat. Lately,
vegetarian murtabaks and other forms of murtabaks with chicken and other stuffings exist and can
be found in many Indian Muslim restaurants in Singapore, most famous being those restaurants
facing the Sultan Mosque near Arab Street.
In Malaysia, where it is called "murtabak", it was originally sold in Indian Muslim restaurants and
stalls, and usually includes minced meat (beef or chicken, sometimes mutton) along
with garlic, egg and onion, and is eaten with curry or gravy, sliced cucumber, syrup-pickled onions or
tomato sauce. The dish is sold throughout the country, with diverse variations in ingredients or
cooking styles and has been adopted by Malay Muslim sellers as well. In Yemen, murtabak also
usually includes mutton.

Contents
[hide]

1History

2Variety

3See also

4Notes

5References

6External links

History[edit]
Murtabak originated in Yemen, which has a sizeable Indian population; through Indian traders it has
spread back to their home countries, to India and Southeast Asia. The word mutabbaq in Arabic
means "folded". The dish referred to as murtabak is a multi-layered pancake that originated in the
state of Kerala where the people referred to as "mamaks" ("mamak" means "uncle" in Tamil) hail
from. The word "mutabar" is the original name for the particular dish referred to in other languages
and dialects as "murtabak." "Mutabar" is an amalgam of two words, "muta" (being the Keralite word
for egg, a significant component of the dish) and "bar," an abbreviated form of the word barota, or
"bratha roti" (the bread). The bread base or pancake on which it is then spread over is referred to in
Hindi as "pratha roti" or "pratha." (Note the difference in pronunciations, pratha and brata).
There are similar versions of the bread in places such as Yemen and other regions of the Arabic
world and Persia. All of these places in the Middle East were visited by Indian traders centuries ago
and it would not be unusual for them to have learned from each other or to have adopted each
other's culinary habits and practices. However, the word "mutabar" is the original name for the egg,
chilli, and onion flavoured multi-layered pancake.
In countries where martabak is widely available, it is so common it has become an everyday dish.
This dish is made not only at home, but often found in inexpensive food service menus specialising
in traditional cuisine, which is why has the reputation of "street food", a local fast food sold by street
vendors. Sometimes martabaki - especially sweet - go on sale in stores already in finished form. [1]

Variety[edit]
There are many varieties of Martabak. For example, in Brunei, most martabaks are usually not
stuffed, instead it is only made of dough (called martabak kosong), similar to
Indian Paratha. Martabak kosong consists of a bread-like dough that is kneaded and prepared
similarly to a pancake or other martabak by tossing it into the air, and served piping hot with a sweet
curry sauce. In Singapore and Malaysia (where it is called Murtabak), the murtabaks are usually
filled with beef, chicken or mutton (also deer) and served with a curry sauce, and cucumber in
ketchup. [2]
The common ingredients of Indonesian egg martabak, besides the dough, is seasoned ground meat
(beef, chicken or mutton), sliced green onions, some herbs (optional), beaten eggs, salt and
potatoes.[3] Some street vendors mix the ground beef with curry seasoning. In Indonesia, the
common spices to make the seasoned ground meat
are shallots, garlic, ginger, cumin, coriander, turmeric, some salt and sometimes a little bit
of monosodium glutamate. All the spices are ground or minced and stir-fried altogether. Some
martabak makers add extra ingredients and other varieties to make their martabak unique, but they
all share the same main dough. To fry martabak, the chef uses a very large flat frying pan or
iron griddle. Usually they use vegetable oil to fry, but it is not uncommon to use ghee or butter too.[4]

Martabak raja Kelantan

Before serving, martabak usually is cut into portions. Sometimes it is eaten with salty soy sauce and
pepper, sometimes with sweet condensed milk, melted butter, honey or syrup. Savoury versions of
martabak in Indonesia, Malaysia and Singapore usually is served with acar or pickled condiment
consisting of diced cucumber, sliced carrot, shallots and sliced chillies in sweetened vinegar. In
Malaysia, Singapore and some areas in Sumatra, martabak is served with kari (curry) gravy. In
Palembang, another variety of martabak is egg-martabak (eggs dropped into the flatten dough
before folded while frying) served in curry (usually diced potatoes in beef curry) and topped with
chillies in sweet-sour soy sauce called Martabak Haji Abdul Rozak, or more commonly known
as Martabak HAR, made popular by an Indian Indonesian named Haji Abdul Rozak.
Another variety of martabak, especially in Malaysia and Sumatra (such as
in Jambi, Palembang and Lampung), is one called martabak kentang (potato-stuffed martabak).[5] It
usually uses the similar dough as other martabak, but it is stuffed with a mix of diced potatoes,
beaten eggs, chopped green onions and spices instead of beaten egg and ground beef. It is eaten
by dipping it into hot sweet-sour soy sauce or curry sauce.[6]
Another variety of martabak is called martabak manis (sweet martabak), also known by the
name Terang Bulan or Martabak Bangka.[7] This variety is only found in Indonesia. Although it
 shares the same name "martabak" (because they are both folded), the cooking method, dough
(which uses yeast and baking soda) and ingredients (usually Vanilla extract is added as essence)
are different from egg martabak, giving it a consistency more like a crumpet. While it is baked on a
pan, the martabak is spread with butter or margarine, sugar, crushed peanuts, chocolate sprinkles,
cheese or other toppings. Before serving, the martabak is folded in half, so the toppings get in the
middle of martabak.[8]In Indonesia, egg martabak is called martabak Malabar to distinguish it from
sweet martabak.
There are many new varieties of martabak manis, including the addition of green tea powder
(matcha) , cream cheese, Oreo, chocolate candies such as Kitkat and Nutella.

Martabak HAR (martabak from Palembang)

Martabak filled with ground beef in beaten egg

Ingredients of Martabak

See also[edit]

Food portal

Saudi Arabian cuisine

Yemeni cuisine

Malaysian cuisine
 Singaporean cuisine

Indonesian cuisine

Indian cuisine

List of pancakes

Mamak stall

Notes[edit]
1. Jump up^ Dean, John (2007). Rahasia Sukses Usaha Kecil dan Menenggah (UKM)
Martabak Manis (in Indonesian). Jakarta: Gramedia Pustaka Utama. ISBN 978-979-222748-2.

2. Jump up^ Rowley, David (2011). Erections in the Far East. Pneuma Springs Publishing.
p. 20. ISBN 978-1907-72831-0.

3. Jump up^ Jacob-Ashkenazi, Jeanne; Ashkenazi Ph.D., Michael (2014). The World
Cookbook: The Greatest Recipes from Around the Globe (Revised ed.). ABC-CLIO. p. 831. ISBN 978-
1-6106-9469-8.

4. Jump up^ Kraig, Bruce; Taylor Sen Ph.D., Colleen (2013). Street Food Around the World: An
Encyclopedia of Food and Culture. ABC-CLIO. p. 186. ISBN 978-1598-84955-4.

5. Jump up^ Hasan, Chef Azian (2016-10-11). Recipes When Youre Broke (in Malay). PTS
Publishing House Sdn. Bhd. ISBN 9789674119089.

6. Jump up^ Musa, Norman. Malaysian Food: a collection of my favourite recipes and the
inspiration behind them. Ning Limited. ISBN 978-0-9563-7723-4.

7. Jump up^ Khadafi, Rizal (2008-01-01). Atlas Kuliner Nusantara; Makanan Spektakuler 33
Provinsi (in Indonesian). Bukune. ISBN 9786028066143.

8. Jump up^ T. Erwin, Lilly (2002). Variasi Martabak Manis (in Indonesian). jakarta: Gramedia
Pustaka Utama. ISBN 9789792207811.

References[edit]
Retno Savitri. Masakan & Jalanan Favorit: Kumpulan Resep. Jakarta: Better Book Niaga
Swadaya Group, 2008. 305 p. ISBN 978-602-8060-07-3

Husni Rasyad, Retnowati, Eddy SL. Purba. Peluang Bisnis Makanan Berbasis
Tepung. Jakarta: PT Elex Media Komputindo, 2003. 177 p. ISBN 979-20-4876-6

John Dean. Rahasia Sukses Usaha Kecil dan Menenggah (UGM) Martabak Manis
Jakarta: Gramedia Pustaka Utama, 2007

Hamza Bogary. The Sheltered Quarter: A Tale of a Boyhood in Mecca. Austin, Texas:
University of Texas Press, 1991. 121 p. ISBN 978-0292727526
Pengertian Martabak

Di Indonesia, dikenal dua jenis martabak yaitu Martabak Manis dan Martabak Telur. Menurut Kamus
Besar Bahasa Indonesia, Martabak Manis adalah makanan terbuat dr adonan terigu, telur, gula, yg
ditaburi bubuk kacang tanah dan cokelat, kemudian dipanggang dan dilipat; Sedangkan
definisiMartabak Telur adalah makanan terbuat dr adonan tepung terigu (untuk lapisan luar) dan
adonan telur, daging giling (cincang), dan rempah (untuk bagian isi) yg kemudian digoreng.

Sejarah Martabak Manis

Martabak Manis atau yang aslinya bernama Hok Lo Pan awalnya adalah Makanan Khas Bangka Belitung.
Hok Lo Pan atau Martabak diciptakan oleh orang-orang Hakka ( Khek ) Bangka. Satu-satunya di dunia,
makanan orang suku Hakka (khek) yang memakai nama suku Hoklo. Hampir semua orang di kota-kota
besar seperti di kota Jakarta mengenal Martabak Bangka, nama aslinya di Bangka adalah Hok Lo Pan
(Martabak ). Arti Hurfiah Hok Lo Pan ( Martabak ) adalah Kue Orang Hok Lo.

Hok Lo Pan ( Martabak ) adalah kue yang sangat sederhana. Membuatnya pun sepertinya mudah. Hanya
12 Menit menunggu Hok Lo Pan ( Martabak ) pun Jadi. Menggunakan tepung terigu, diolesi dengan
mentega, ditaburi coklat butir campur kacang tanah dan wijen, atau Keju parut campur wijen,
kemudian diberikan susu kental manis, selesai. Ringkasnya seperti itu. Kini, isi dalam Hok Lo Pan
( Martabak ) beragam, ada pisang, strawberry, blueberry, dll. Aslinya hanya wijen saja.

Sejarah Martabak Telur

Setelah ditelusuri ternyata kata Martabak adalah merupakan bahasa Arab yang memiliki arti "terlipat".
Sejarah dari kue Martabak ini sendiri juga cukup menarik untuk disimak, berawal dari seorang pemuda
dari Tegal Jawa tengah yang bernama Ahmad bin Abdul Karim berkelana ke kota besar yaitu Semarang
untuk berdagang pada tahun 1930. Kemudian beliau bertemu seorang warga India bernama Abdullah bin
Hasan al-Malibary yang pandai memasak dan menjadi sahabat.

Suatu ketika Abdullah yang berasal dari India ini diajak kekampung halaman Ahmad dan diperkenalkan
dengan saudara perempuannya, dan perkenalan tersebut menghasilkan pernikahan antara keduanya.
Abdullah ini juga pandai membuat sebuah masakan yang terbuat dari terigu yang disebut martabak,
karena beliau tinggal di Indonesia sehingga membuat kue Martabak yang lebih disesuaikan untuk lidah
orang Jawa yang suka memakan sayuran, yaitu martabak yang berisi sayuran yang dicampur dengan
bahan lainnya.

Karena makanan ini banyak disukai maka banyak kerabat dan tetangga dari Ahmad sahabatnya dan
istrinya yang diajari membuat kue martabak tersebut, bahkan makanan ini juga sering diperkenalkan
diberbagai acara diluar kota seperti pasar malam, maupun acara sekatenan di Yogyakarta dan dugderan
di Semarang. Dan kini martabak telur sangat populer di negeri tercinta kita ini dan sudah tersebar.

Uniknya martabak telor yang memiliki rasa yang gurih, sering dijajakan bersama dengan martabak
manis oleh para pedagang kaki lima diberbagai kota di Indonesia, padahal kedua makanan tersebut
sangat berbeda jauh, atau mungkin hal ini karena namanya yang hampir mirip sehingga para pedagang
menjualnya secara bersamaan.

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