KUALA LUMPUR, June 28 — The murtabak is a common feature in Ramadan bazaars that have popped up all over the city. The stuffed flatbread traces its origins back to Yemen and India.
Essentially, it starts with the same dough as roti canai, which is stretched out and placed on a hot griddle. A ladle of murtabak filling — beaten eggs, chopped onions, minced meat and mixed spices — is scooped on top of the stretched dough.
The dough is quickly wrapped around the filling like a parcel and cooked until the murtabak is crispy on both sides. It’s usually eaten together with pickled onions and curry.
At the Ramadan bazaars, new-fangled items sell so you will see new murtabak variants emerging. You have the murtabak roti jala at the Bangsar Ramadan bazaar, a love child of sorts — cooked murtabak filling is wrapped with the delicate lacy roti jala.
There’s also murtabak Maggi that combines cooked Maggi instant noodles with egg, onions and your choice of meat, which is cooked in moulds over a hot griddle.
Unlike the typical murtabak, there’s no dough or outer layer for this version. One version can be bought at the Kelana Jaya Ramadan bazaar where they are made into heart shapes.
Raja Murtabak, Taman Tun Dr Ismail Ramadan Bazaar, KL
The most prolific murtabak brand — as there are branches all around the Klang Valley — is this particular one that started in 1990. Its biggest stall is in Taman Tun Dr Ismail with the largest selection of fillings: chicken, beef, mutton and seafood.
You can also add cheese to your choice of filling to give it a creamier texture. The stall also claims to use eggs that are clean and washed from any impurities. Just before they fold the roti canai dough, they add a sprinkle of seasoned cooked ground meat to the murtabak.
Mat Murtabak Gombak, Bandar Tasik Permaisuri Ramadan Bazaar, KL
A popular stall within the Gombak and Selayang area where it usually trades at the pasar malam, this stall serves two types of murtabak: chicken and beef. Unlike other stalls, there’s a distinct egg and sweet onion taste to their murtabak, making it something you can eat on its own. If you prefer a spicier taste, pair it with their delicious curry for a satisfying meal.
Murtabak Bakar Johor, Pasar Ramadan Shah Alam Stadium
Hailing from Johor, these young chaps first started their stall here last Ramadan. This year, they’re back to make their layered murtabak that is essentially murtabak Singapura. Bite into the murtabak and you first taste the seasoned ground meat sprinkled on top. It’s not as thick as the other murtabak variants, as the dough, beaten egg and chopped onions is added layer by layer. Since it’s not as thick, the stall makes a larger sized version. You can also add a slice of processed cheese with your chicken or beef version.
Murtabak Langkawi, USJ4 Ramadan Bazaar, Subang Jaya
Literally a labour of love, this murtabak is cooked in multiple layers. First, a scoop of egg, onions and meat is ladled on a hot griddle. Once that is cooked with a golden brown crust, another scoop of the egg mixture is ladled on top and slowly cooked. Once the murtabak filling is cooked, it’s wrapped in a paper thin roti canai dough and pan fried till golden brown. No wonder the queues are long for this delicious and slightly thicker piece of murtabak, which also has less oil. This year, a new addition is the mutton version.
Restoran Iskandar Murtabak Special, Shah Alam Stadium Ramadan Bazaar, Shah Alam
This 22-year-old Indian Muslim restaurant in Pandamaran makes a delicious version of murtabak. Here the murtabak filling is cooked first, then wrapped in the roti canai dough and pan fried till golden brown. Their version tends to have a slightly strong spice taste that is delicious eaten with curry and pickled onions. You can get chicken and beef variants.
