Meat dishes
Martabak telur
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Crisp folded parcels filled with beef, egg and leek. The homemade dough is stretched very thin and uses a long refrigerated rest. This savoury Indonesian version is distinct from sweet martabak.
Timing
- Preparation: about 35 minutes, including about 25 minutes during the final rest
- Dough resting: 8 hours refrigerated, then two 1-hour rests at room temperature
- Cooking: about 50 minutes including filling
- Total time: about 11 hours with homemade dough
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 695 kcal
- Protein
- ≈ 31.5 g
- Carbohydrates
- ≈ 57.9 g
- Fat
- ≈ 36 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes all dough, filling, 200 g egg without shells and the full 80 ml oil. Unabsorbed pan oil is conservatively counted. One serving is one large parcel.
Quantity assumptions and ingredient mapping
- 4 eggs · ≈ 200 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g white wheat flour
- 170 ml water
- 7 g salt, divided
- 30 ml neutral oil for dough and work surface
- 50 ml neutral oil for cooking, divided
- 300 g minced beef
- 100 g onion
- 15 g garlic
- 200 g trimmed leek
- 4 eggs
- 8 g curry powder
- 1 g white pepper
- 3 g sugar
Instructions
- Mix flour, water and 4 g salt into a cohesive dough. Cover and refrigerate for 8 hours. Leave at room temperature for 1 hour, knead briefly until smooth and divide into four balls.
- Coat the balls with some of the 30 ml dough oil and rest covered for another hour. Reserve the rest of this oil for stretching.
- During the final rest, finely chop onion and garlic. Wash thoroughly between the leek layers and slice thinly. Soften the vegetables in 10 ml frying oil for 3 minutes. Add beef and cook for 6–8 minutes, breaking it up until fully cooked. Stir in curry powder, pepper, sugar and remaining 3 g salt and cook for 2 more minutes.
- Spread the filling thinly, cool promptly and refrigerate until needed. Beat eggs only just before filling and combine with the cooled beef mixture. Do not mix with hot beef.
- Flatten one ball on an oiled surface and gently stretch with oiled fingers from the centre outwards into an almost translucent square roughly 30 cm across. Place one quarter of the filling in a flat square in the centre. Fold the side edges over, followed by the top and bottom.
- Divide the remaining 40 ml frying oil between four batches. Fry one parcel at a time, seam-side down, over medium heat for 4–5 minutes per side until golden. The egg must be fully set inside; check at least 70 °C for 2 minutes. Reduce heat if browning too fast. Cut into pieces and serve warm.
Tips
- If the dough springs back strongly, rest it for another 10–15 minutes. Add this extra time to the total if needed.
- Large spring roll wrappers are a quicker modern adaptation, replacing the dough-making method described here.
