Murtabak (Stuffed Pancake) - Gluten-Free

Ingredients

• 2 cups Tapioca flour
• 1 cup Water
• 1 lb Ground lamb or beef
• 1 Onion, finely chopped
• 2 Eggs
• 1/2 cup Green onions, chopped
• 2 tbsp Curry powder
• 4 tbsp Vegetable oil
• 1 tsp Salt

Instructions

1. 1In a large bowl, combine the 2 cups of tapioca flour and the 1 cup of water. Mix until a smooth, pliable dough forms. Cover the bowl and let the dough rest for 15 minutes. This resting period helps the tapioca flour absorb the water, making the dough easier to work with.
2. 2While the dough rests, prepare the filling. Heat 2 tablespoons of vegetable oil in a 10-inch skillet over medium-high heat (375°F / 190°C). Add the 1 onion, finely chopped, and cook until softened, about 3-5 minutes.
3. 3Add the 1 lb of ground lamb or beef to the skillet. Cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes. Drain any excess fat from the skillet. Stir in the 2 tablespoons of curry powder, the 1 teaspoon of salt, and the 1/2 cup of green onions, chopped. Cook for another 2 minutes, stirring constantly, until fragrant. Remove the skillet from the heat and set the filling aside.
4. 4Divide the rested dough into 4 equal portions. On a clean, lightly floured surface (using a little extra tapioca flour if needed), roll each portion into a thin circle, about 8 inches in diameter. The dough can be delicate, so work gently.
5. 5In a small bowl, whisk the 2 eggs. Place one thin dough circle on a clean surface. Pour about one-quarter of the whisked eggs onto the center of the dough circle, spreading them evenly but leaving a 1-inch border around the edge.
6. 6Spoon about one-quarter of the meat mixture evenly over the egg layer on the dough circle. Carefully fold the sides of the dough up and over the filling, creating a square shape. Press the edges gently to seal. Repeat this process with the remaining dough circles, eggs, and meat filling.
7. 7Wipe out the skillet used for the filling, or use a clean large skillet. Add the remaining 2 tablespoons of vegetable oil to the skillet and heat over medium heat (350°F / 175°C). Once the oil is shimmering, carefully place one folded murtabak into the skillet.
8. 8Cook each murtabak for 5-7 minutes per side, until it is golden brown and crispy on the outside, and the filling is heated through. You should hear a gentle sizzle as it cooks. Carefully flip the murtabak using a spatula to brown the other side. Repeat with the remaining murtabaks, adding a little more oil if the pan seems dry.
9. 9Serve the 4 murtabaks hot immediately after cooking.

Substitutions

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