National Dish Singapore: Murtabak (Recipe)
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Say hello to Murtabak, one of Singapore’s most satisfying street-food treats! This generously stuffed flatbread wraps a paper-thin dough around a fragrant filling of spiced minced meat and onions, then fries it to a crisp, golden finish. Born of Arab tradition and perfected in the hawker stalls of Southeast Asia, it makes a brilliant snack or a hearty meal in its own right. Bring the buzz of a Singaporean night market straight to your kitchen.
About Murtabak
Murtabak has its roots in Arab cuisine but has become a regional favourite in Singapore and across much of Southeast Asia. The name comes from the Arabic word murtabakh, which refers to the folding of the dough. It is typically filled with minced meat — beef or chicken — and onions, often rounded out with spices and herbs. The preparation varies from region to region and cook to cook, opening up a whole world of possibilities and making it a mainstay of Singaporean Singaporean cuisine.
Ingredients (serves 1–2)
- 250 g plain flour
- 150 ml water
- 1 egg
- 200 g minced meat (beef or chicken)
- 1 onion
- 2 tablespoons curry powder
- Salt and pepper to taste
- Oil for frying
This list gives you the basic ingredients for making murtabak. Depending on your preference, you can also adjust the filling with vegetables or extra spices. Using fresh ingredients contributes enormously to the flavour of the finished dish.
Shopping for the ingredients
When making murtabak, it is worth sourcing fresh ingredients. You will find most of what you need in a regular supermarket, but specialist markets often offer a wider choice of spices and fresh meat. Look for good-quality minced meat so you get the fullest flavour. Fresh onions and spices are essential too — they are what gives the dish its characteristic savoury warmth.
Preparing the dish
Preparation for murtabak begins with the dough, made from flour, water and egg. Combine the ingredients in a bowl until you have a smooth dough, then leave it to rest for about 30 minutes so it becomes more elastic. Meanwhile, prepare the filling by mixing the minced meat with diced onions, curry powder and any other spices to build a tasty, aromatic base.
Step-by-step instructions
- Knead the dough well and divide it into small portions.
- Roll each portion out thinly so it is ready to hold the filling.
- Place the filling in the centre of the dough and fold the edges over the top to enclose it.
- In a hot, oiled pan, fry the filled parcel until golden brown on both sides.
- Drain the murtabak on kitchen paper to remove any excess oil.
- Serve hot, ideally with a spicy sauce or chilli sauce.
With this method you can be sure your murtabak has a crisp texture and a juicy filling. The preparation is simple and does not take much time, making it a great option for a quick evening meal.
Gluten-free / lactose-free version
To make murtabak gluten-free, use one of the gluten-free flours now widely available in supermarkets. When cooking for anyone with a lactose intolerance, reach for plant-based oils or dairy-free alternatives. These small adjustments make the dish accessible to a wider audience without losing its original flavour. It is remarkable how readily many traditional recipes adapt to suit modern dietary needs.
Tips for vegans and vegetarians
Vegan and vegetarian versions of murtabak are easy to pull off. Instead of minced meat, use mixed vegetables, pulses or tofu to create an equally tasty filling. Season it with the same spices used in the traditional recipe to guarantee plenty of flavour. This variation lets vegetable lovers enjoy the dish too and brings a fresh spin to the classic preparation.
More tips and tricks
To make sure your murtabak turns out perfectly, take care not to roll the dough too thin, or it may split during frying. Practise your folding so the edges seal neatly and the filling stays well enclosed. Another handy tip is to prepare the filled murtabak ahead and freeze them before frying, ready to cook whenever you fancy. Tricks like these help streamline the process while still delivering delicious results.
Adapting the recipe to your taste
The wonderful thing about murtabak is its versatility. You can adjust the filling to your own tastes and preferences — experiment with different meats, spices or even sweet fillings that suit the dough. These options make the dish not only endlessly varied but also a creative way to invent your own favourite combinations, much like the many stuffed treats of Curry Puff.
Ingredient substitutions
If you do not have certain ingredients to hand, alternatives are easy to find. No curry powder? Try a mix of paprika, cumin and turmeric for a similar effect. In place of minced meat, leftover cooked meat or fish can be finely chopped and used instead. Experimenting with different ingredients can help you discover new favourites.
Drink pairing ideas
To round off your murtabak experience, a range of drinks works beautifully. A cool Asian lager or a sweetened iced tea pairs wonderfully with the dish’s savoury spices. For a non-alcoholic option, a zingy mint and lime drink or coconut water is very refreshing. Find the perfect partner to complete your meal, or serve it alongside a frothy Teh Tarik.
Serving and presentation ideas
Presentation can lift a meal considerably. Serve the murtabak on a large platter with a selection of dips such as sweet chilli sauce or curry sauce. Garnish the plate with fresh herbs or lemon wedges to add colour and freshness. A dish that looks the part is not only more appetising but altogether more inviting — perfect alongside other hawker classics like Nasi Lemak.
A bit of history
The story of murtabak is as varied as the flavours it offers. Originally from the Arab world, the dish has developed a significant presence across many Southeast Asian countries, especially Malaysia and Indonesia. The blending of different cultures has shaped the richness and variety of the recipe as we know it today. It is more than a dish — it is a symbol of cultural exchange and culinary innovation in the region, sitting proudly beside street favourites like Roti Prata and Roti John.
More recipe ideas
Summary: Murtabak
Murtabak is a fascinating and versatile dish loved not only in Singapore but in many other countries too. With its crisp exterior and hearty filling, it is far more than a snack — it is a genuine culinary experience. The preparation is simple, and the scope for adaptation and variation is endless. Give this recipe a go and dive into the wonderful world of Asian cooking!
