Martabak is a traditional food from Indonesia. There are two kinds of famous martabak in Indonesia, Martabak Manis ( Sweet Martabak ) and Martabak Asin (Salty martabak).
But now, I want to introduce you to Martabak Asin ( Salty Martabak ) or people usually called it Martabak telur ( Egg’s Martabak ).
Martabak or murtabak, also mutabbaq, (Arabic: مطبق) is a stuffed pancake or pan-fried bread 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".
Murtabak originated in Yemen and hijaz region of Saudi Arabia the word mutabbaq in Arabic means folded, through traders it has spread to India and southeast of Asia. The dish referred to as Murtabak is a multi layered pancake that originated in the state of Kerela where the people referred to disparagingly as "mamak's" (or uncle) hail from. The word mutabar is the correct name for the particular dish referred to incorrectly as murtabaq. Mutabar is an amalgam of two words, muta (being the Kerelite word for egg. a significant component of the dish) and "bar" an abbreviated form of the word barota, or "bratha roti" (the bread the egg is added on to make the dish). The bread base or pancake on which it is then spread over is referred to in Hindi as pratha roti or pratha. (Note the difference in pronunciations, pratha and brata).
There are similar versions of the bread in places as Yemen and other regions of the Arabic world and in Persia. All of these places in the middle east were visited by Indian traders centuries ago and it would not be unusual for them to have learned from each other or to have adopted each others culinary habits and practices. But the word Mutabar is the correct name for the egg chilli and onion flavoured multi layered panacke.
Martabak telur (egg martabak)
Martabak telur or egg martabak, also called "martabak asin" or salty/savory martabak, is a crepe-like dish with egg filling. The filling commonly includes duck eggs - up to six eggs for a large one - onion, green onions, cooked ground beef and seasonings. The martabak's "skin" is made by spinning the pastry until very thin, like filo pastry. Then it is shallow-fried in a custom made flattened heavy wok. While the skin or pastry is laid flat on the wok, the egg mixture is then poured in. Then the pastry is folded quickly while being fried, making a rectangular wrap. This requires a mastery in cooking technique. When it is done, the martabak is cut into smaller squares for serving. It is often enjoyed together with pickled diced cucumber, and a dark brown sauce made of vinegar and palm sugar.