Martabak

Dough

• plain flour250 g
• water140 ml
• salt½ tsp
• vegetable oil100 ml

Filling

• beef mince250 g
• onions1
• garlic cloves3
• curry powder2 tsp
• eggs6
• spring onions6
• leeks1
• salt1 tsp
• white pepper½ tsp

Acar

• cucumbers1
• shallots3
• bird’s eye chillies4
• rice vinegar4 tbsp
• caster sugar2 tbsp
• salt1 pinch

Dough and acar

1. 01

   Warm the water until lukewarm and knead it with the flour and the salt for 10 minutes into a very soft, smooth dough. Divide into 4 balls, put in a dish, cover with some of the vegetable oil, and rest for at least 2 hours.

2. 02

   For the acar, peel the cucumber, halve it lengthways, scoop out the seeds and slice it thinly. Thinly slice the shallots and chillies. Dissolve the sugar in the vinegar with a pinch of salt and pour it over the cucumber, shallots and chillies.

Filling

3. 03

   Finely chop the onion and crush the garlic. Fry them with the beef in a little of the vegetable oil until the beef is browned and no longer pink, then stir in the curry powder, 1 teaspoon of salt and the white pepper. Cool. Finely slice the spring onions and the leek, rinsing the leek well.

Assembly

4. 04

   On a surface oiled with a little of the vegetable oil, press a dough ball flat and stretch it with oiled hands until paper-thin and a little wider than your largest frying pan (about 35 cm).

5. 05

   Beat a quarter of the beef and a quarter of the sliced spring onions and leek with 2 of the eggs for each of the first two martabak and 1 egg for each of the last two.

6. 06

   Heat a little of the vegetable oil in the frying pan over a medium heat, lay the dough in it and at once pour the filling into the centre of the dough.

7. 07

   Fold the four sides over to enclose the filling in a square, and fry for 3 to 4 minutes a side, spooning oil over, until crisp and golden.

8. 08

   Repeat with the remaining dough balls and filling, adding a little more of the vegetable oil to the pan each time.

9. 09

   Cut into squares and serve with the acar.