Martabak or Mutabbaq (Arabic: مطبق‎) is a dish which is commonly found in Saudi Arabia (especially the Hejaz region), Yemen, Indonesia, Malaysia, Thailand, Singapore, and Brunei. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq (or sometimes mutabbag) in Arabic means "folded".

In Malaysia, where it is called "Murtabak", it is sold by Mamak salesmen, and usually includes minced mutton, along with garlic, egg and onion, and is eaten with curry sauce. Murtabak also usually includes mutton in Yemen. In Indonesia, particularly Jakarta, it is called "martabak", and has two versions: a sweet one, and a savory one.

[edit] History

Murtabak originated in India, during the Delhi Sultanate (1206-1526). Through traders, murtabak has been brought to numerous countries in Muslim Southeast Asia during the reign of the Delhi Sultanate, and has continued to be a popular meal in many of these nations.

[edit] Indonesian Martabak

A mainly chocolate-filled Martabak manis (sweet martabak)

Martabak is a popular meal in Indonesia. Martabak manis, or sweet martabak, is a popular snack in Indonesia. In Jakarta and West Java, Indonesia, these sweet, thick pancakes are also known as "terang bulan" or "kue pinang bangka". These pancakes are also known as "apam balik" in Malaysia.

Usually made by street vendors in the evening, martabak manis are pan-cooked, using a specially shaped pan. After cooking, the pancake is be topped with a variety of possible ingredients: cheese, chocolate, crushed peanuts, condensed milk and sesame seeds. After the ingredients are added, the pancake is cut into half, and one side is flipped onto the other. A large amount of margarine is added throughout the whole process.

Martabak telur (egg martabak)

Martabak telur, or egg martabak, is a crepe-like dish which mainly comprises vegetables. It also includes chicken or duck egg for the batter - up to six eggs for a large one. Martabak telur is made by spinning pastry until very thin, like filo pastry, then shallow-frying it in a custom made flattened heavy wok. The ingredients are added, then the pastry is wrapped around the ingredients to make a parcel. Usually, it is cut into squares afterwards for consumption. It is often eaten with slices of cucumber, and a dark brown sauce made of vinegar and palm sugar.

[edit] See also

• Cuisine of Yemen
• Cuisine of Malaysia
• Cuisine of Singapore
• Cuisine of Indonesia
• Mamak stall

[edit] External links

• The Culinary Kingdom
• Photos of Arabic mutabbaq being prepared