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Chicken Murtabak
Recipe by Theo Loizou
Try Theo's Chicken Murtabak recipe today!
- Steps
- Ingredients
Steps
- For the Dough, in a stand mixer fitted with a paddle attachment, add all the ingredients and mix on medium speed for 8-10 minutes.
- Once the dough is formed and not sticky, divide into 10 equal parts and roll into balls. Place on a heavily oiled tray and cover with cling wrap. Rest at room temperature for at least 30 minutes or overnight in the fridge.
- For the Filling, add the oil and onion to a frypan on a medium-low heat. Sauté for 5 minutes until softened and translucent.
- Add the garlic, ginger and spices and cook for a further 5 minutes. Add the chicken and break up with a fork whilst cooking, until well browned. Remove from heat and allow to cool
- When cool stir through the eggs and spring onions. Mix until well combined.
- For the Chillli Sambal, soak the dried chillies in a bowl of boiling water for 15 minutes.
- Remove the chillies and add to a blender with the garlic, ginger and onion. Blend, then add the shrimp paste, sugar and lime juice and bend again.
- Add the oil to a frypan on a medium heat. Add the paste from the blender and fry for 1-2 minutes. Add 1 cup of water and continue cooking for 15-20 minutes or until thickened. Set aside in a small serving bowl.
- For the Dipping Sauce, in a small saucepan heat the sugar and lime juice to dissolve the sugar. Remove from the heat and allow to cool completely before adding the lemongrass leaves. Set aside in a small serving bowl.
- To assemble the pastries, on an oiled surface take one ball of dough and press with the palm of your hand evenly to flatten then slowly work your way around the edges of the dough pressing down and out to stretch the dough until as thin as possible.
- Spread 3 tablespoons of the chicken mixture in a thin layer in the middle of the dough. Arrange into a rectangular shape.
- To fold the dough, take the bottom edge and fold it up to the top of the filling tuck the left and right side over each edge and take the top edge and bring it to the bottom edge of the dough - if at any point your dough is too long just trim it to fit.
- To fry the murtabak, add 2cm depth of oil to a frypan and heat on a medium heat. Add the murtabak and fry for 5 minutes on each side. Drain on a paper towel lined plate.
- Serve warm with the sambal and dipping sauce.
