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Murtabak originated from Saudi Arabia and has made its way into Singapore as well. The name in Arabic literally means "folded" the Singapore version is essentially a fuller-bodied prata.

Singapore's Murtabak is made from a very large prata, stuffed with curried minced mutton or chicken, onions and egg. Variations include Cheese Murtabak, Sardine Murtabak

Recommended

• Singapore Zam Zam Restaurant (closing on 100 years of history)
  679,699 North Bridge Road
  62987011
  8am to 11pm daily

Recipe

Ingredients :
250g ground beef/chicken
4 eggs
2 table spoon of curry powder
salt for seasoning
1 onion (chopped)
5-6 pieces of spring roll pastry
some oil for frying
Method :
-In a bowl, mix together the ground beef/chicken, eggs, curry powder,onion and salt . Mean while, make sure you have taken out the spring roll pastry out of the fridge 15-30 minutes earlier to soften the pastry.
- heat the pan and add in some oil.
- spread a piece of the spring roll pastry on a flat board and add in the beef/chicken fillings in the middle...around 4 to 5 table spoon. Fold in the edges of the pastry until it covers all the fillings completely. You can use some of the liquid from the fillings to paste the pastry.
- fry the murtabak in the pan until both sides turns brown....it only takes approximately 5-6 minutes for each sides to cook.
- repeat the same method for the next pieces until you have finish all the fillings
- When the murtabak is cooked, let it rest for e few minutes before you can cut into small squares and enjoy it as it is or you can dip it with chilli sauce.