Martabak Telur (Indonesian Savory Pancake)

Ingredients

• 1 cup All-purpose flour
• 1/2 cup Water
• 1/2 tsp Salt
• 4 large Eggs
• 1/2 lb Ground beef
• 1/2 cup Green onions
• 1/4 cup Onion
• 2 cloves Garlic
• 1/2 tsp Turmeric powder
• 1/4 tsp Cumin powder
• 3 tbsp Vegetable oil

Instructions

1. 1In a large bowl, combine 1 cup of all-purpose flour, 1/2 cup of water, and 1/2 teaspoon of salt. Mix until a dough forms, then knead on a clean surface for 5 minutes until smooth. Divide the dough into 4 equal balls, cover them with a damp cloth, and let them rest for 15 minutes.
2. 2In a separate medium bowl, whisk the 4 large eggs. Add the 1/2 pound of ground beef, 1/2 cup of green onions, 1/4 cup of chopped onion, 2 minced cloves of garlic, 1/2 teaspoon of turmeric powder, and 1/4 teaspoon of cumin powder. Mix everything together thoroughly.
3. 3Heat 3 tablespoons of vegetable oil in a large skillet or on a griddle over medium heat, approximately 350°F (175°C).
4. 4Take one ball of dough and roll it out on a lightly floured surface until it is very thin, almost transparent. Carefully place the thin dough onto the hot skillet.
5. 5Pour one-fourth of the egg and meat mixture onto the center of the dough on the skillet. Spread it out evenly, leaving a border around the edges.
6. 6Gently fold the edges of the dough inwards over the filling, creating a square-shaped pancake. Press the edges lightly to seal.
7. 7Cook the pancake for 5 to 7 minutes on the first side, until the bottom is golden brown and the edges appear set. Carefully flip the pancake and cook for another 5 to 7 minutes on the second side, until it is golden brown and the filling is cooked through. The internal temperature of the meat should reach 165°F (74°C).
8. 8Repeat steps 4 through 7 with the remaining 3 balls of dough and egg mixture. Slice the martabak and serve hot.

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