Murtabak (Shellfish-Free)

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Water
• 1 tsp Salt
• 1/4 cup Vegetable Oil
• 1 lb Ground Beef
• 1 large Onion
• 2 cloves Garlic
• 1 inch Ginger
• 1 tsp Chili Powder
• 1/2 tsp Cumin
• 1/2 tsp Coriander
• 2 large Eggs
• 2 stalks Green Onions

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour and 1 tsp of Salt. Gradually add the 1 cup of Water while mixing until a shaggy dough forms. Turn the dough out onto a clean surface and knead for 10 minutes until it is smooth and elastic. Divide the dough into 4 equal portions, shape each into a ball, coat generously with the 1/4 cup of Vegetable Oil, and let them rest for 30 minutes.
2. 2While the dough rests, finely chop the 1 large Onion. Mince the 2 cloves of Garlic and grate the 1 inch of Ginger. Heat a 10-inch skillet over medium-high heat (400°F / 200°C). Add the chopped onion and cook, stirring occasionally, for 5-7 minutes until softened and lightly browned.
3. 3Add the minced garlic and grated ginger to the skillet with the onions and cook for 1 minute more until fragrant. Add the 1 lb of Ground Beef to the skillet. Break up the meat with a spoon and cook, stirring, until it is browned all over, about 8-10 minutes. Stir in the 1 tsp Chili Powder, 1/2 tsp Cumin, and 1/2 tsp Coriander. Cook for 1 minute more, stirring constantly.
4. 4Drain any excess fat from the skillet. Transfer the cooked meat mixture to a medium bowl. In a separate small bowl, whisk the 2 large Eggs. Add the whisked eggs and the 2 stalks of Green Onions (chopped) to the meat mixture and stir well to combine everything.
5. 5Take one portion of the rested dough and place it on a lightly floured surface. Roll it out into a thin circle, about 8-10 inches in diameter. Place about one-quarter of the meat filling in the center of the dough circle. Carefully fold the edges of the dough up and over the filling to create a square shape, pressing the seams to seal.
6. 6Heat a large non-stick skillet or griddle over medium heat (350°F / 175°C) with a tablespoon of vegetable oil. Carefully place one folded dough parcel onto the hot skillet. Cook for 5-7 minutes per side, until the pancake is golden brown and crisp, and the filling is heated through. Repeat with the remaining dough balls and filling.

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