Few dishes capture the vibrant spirit of street food quite like Martabak. With its golden, crispy exterior and savory, aromatic filling, this Indonesian favorite turns simple ingredients into a rich, satisfying meal that feels both familiar and exciting. Traditionally made by vendors on bustling streets, Martabak brings together layers of texture and bursts of flavor in every bite, offering a culinary experience that feels like a little celebration at your table.
Ingredient Breakdown
The choice of protein is pivotal in creating a Martabak filling that is both juicy and robust. Ground beef delivers a rich, meaty flavor, while finely chopped poultry offers a leaner, equally delicious alternative. Whichever route you take, the protein forms the backbone of the filling, absorbing the warm spices and harmonizing with the other ingredients to create an unforgettable bite.
Aromatics are where the magic begins. Minced garlic provides a pungent, savory base, while finely diced onions lend sweetness and body to the mixture. Sliced green onions introduce a mild sharpness and a touch of color, ensuring the filling is layered with depth and vibrancy.
When it comes to the outer layer, you have choices: go for store-bought eggroll wrappers or phyllo dough for a quicker assembly, or embrace the traditional route with homemade dough. The homemade version, with its supple, elastic quality, fries up to a delicate crispness that beautifully complements the hearty filling.
The spices used in Martabak are what truly set it apart. A blend of galangal, coriander, cumin, ginger, yellow mustard, fenugreek, turmeric, cardamom, cinnamon, and chili powder creates a warm, fragrant profile that infuses the meat with a complexity that is deeply satisfying without overwhelming the palate.
To round out the meal, optional fresh herbs like celery leaves, parsley, or cilantro can be stirred into the filling, adding a layer of brightness. Pair your Martabak with classic Indonesian sides like pickled vegetables or a peanut chili sauce, or even serve it over a bed of rice or crisp lettuce for a complete and balanced plate.
Step-by-Step Preparation Guide
Preparing the dough is a rewarding process that sets the foundation for a perfect Martabak. Begin by mixing flour, oil, water, and salt into a smooth, elastic dough. Allow it to rest for two hours, a crucial step that relaxes the gluten and ensures the dough can be rolled out thin without tearing. Once rested, divide and roll each portion into large, translucent sheets ready to be filled and folded.
Mastering the filling starts with a hot skillet and a fragrant sizzle of garlic in oil. Quickly followed by ground meat, the mixture is cooked until the meat browns and crumbles into fine bits. Adding onions, soy sauce, and a generous sprinkle of the Martabak spice blend transforms the mixture into a savory, aromatic filling. Cooling the mixture is essential before mixing it with whisked eggs and fresh herbs, creating a filling that is cohesive and rich.
Assembling the Martabak requires care and a bit of finesse. Lay a dough sheet flat and spoon a generous portion of the filling into the center. Carefully fold each side over to enclose the filling, shaping a neat, sealed package that holds its structure during frying.
Frying is where Martabak comes to life. Cook each parcel in a preheated skillet over medium heat, allowing each side to turn a deep, inviting gold. The surface should be crisp to the touch, giving way to a tender, flavorful center. Frying for about 2 to 3 minutes per side ensures the Martabak is cooked through without becoming greasy.
Recipe Tips & Frequently Asked Questions
How to prevent your Martabak from becoming soggy
Always cool the filling before assembling, and avoid overloading with too much liquid from vegetables or eggs.
Secrets to achieving a crispy, flaky texture every time
Ensure the pan is properly preheated, and use a moderate amount of oil to allow the surface to fry rather than steam.
Tips for making the dough extra elastic and easy to work with
Resting the dough for at least two hours helps develop elasticity. If the dough resists rolling, let it sit covered for an additional 10 minutes before trying again.
Smart shortcuts: Using wrappers for a quicker version without losing authenticity
Eggroll wrappers crisp up beautifully and save time. Brush lightly with oil before frying to mimic the texture of homemade dough.
Can I make Martabak ahead of time and reheat it?
Yes, Martabak can be made in advance. Reheat in a hot oven or a dry skillet to regain its crisp texture.
What’s the best way to store leftover Martabak?
Cool completely, then wrap tightly in foil or an airtight container. Refrigerate for up to 3 days.
Can I freeze Martabak for later?
Absolutely. Place cooled Martabak in a single layer on a baking sheet to freeze, then transfer to freezer bags. Reheat from frozen in a 375°F oven.
Is it possible to bake instead of fry Martabak?
Yes, brush lightly with oil and bake at 400°F until golden brown, flipping halfway for even crispness.
What to Serve With This Recipe
Indonesian pickled vegetables offer a sharp, vinegary contrast to the rich, savory Martabak, cleansing the palate between bites. They add a refreshing crunch that balances the overall meal.
For those who crave an extra kick, a spicy peanut chili sauce makes the perfect dip, adding layers of heat and nutty richness that marry beautifully with the bold flavors of the filling.
A fresh cucumber salad with a simple lemon dressing brings brightness and a cooling effect, while a bed of rice or lettuce transforms Martabak into a more substantial meal. For a creative twist, double the filling and serve it generously over the pancakes, creating an open-faced Martabak experience.
Creative Variations
Different proteins can be used to reinvent Martabak to your liking. Lamb offers a more robust flavor profile, while seafood like shrimp or crab can lighten the dish for a summery version. For a plant-based approach, tofu or a medley of mushrooms make excellent substitutes for meat, ensuring the filling remains hearty and flavorful.
Vegetarian Martabak, when stuffed with spiced tofu or earthy mushrooms, delivers a satisfying alternative that’s both wholesome and deeply savory. Spice levels can be adjusted easily—add more chili powder for heat lovers or dial it back for a milder experience, making the dish customizable for all palates.
Martabak is more than just a stuffed pancake; it’s a savory masterpiece that brings a touch of Indonesian street food flair right to your home kitchen. Crisp on the outside, tender and flavorful inside, it’s a recipe that’s as rewarding to make as it is to eat. With endless opportunities for customization and a comforting, satisfying finish, Martabak is sure to become a cherished addition to your meal rotation.
Ingredients
Filling – Fresh Produce
2–4 cloves garlic, finely minced
1 medium onion, finely diced
3 green onions, thinly sliced
2–3 tablespoons chopped celery leaves, parsley, or cilantro (optional)
Filling – Protein
1 lb ground beef or finely chopped poultry
Filling – Eggs & Soy Sauce
4 large eggs, lightly beaten
1 tablespoon soy sauce
Option 1: “Pancake” Dough Sheets (Choose One)
Eggroll wrappers
Phyllo dough
Option 2: Homemade Dough for the “Pancakes”
2 cups all-purpose flour
3 tablespoons vegetable oil
3/4 cup water
1/2 teaspoon salt
Martabak Spice Blend
Galangal, coriander, cumin, ginger, yellow mustard, fenugreek, turmeric, cardamom, cinnamon, chili powder
Suggested Accompaniments
Indonesian pickled vegetables (see recipe)
Indonesian peanut chili sauce (see recipe)
A bed of rice and lettuce or mashed cauliflower
Cucumber salad with a zesty lemon dressing
Double the filling and serve it generously over the pancakes
Instructions
Optional: Prepare the Dough
In a mixing bowl, combine the flour, oil, water, and salt. Knead the mixture until a smooth, elastic dough forms. Cover the dough and let it rest at room temperature for about 2 hours to allow the gluten to relax. Once rested, divide the dough into four equal parts. Roll each portion into a smooth ball, then flatten and roll out into thin, large circles roughly the size of a dinner plate.
Fry the Meat
Heat 2 tablespoons of oil in a skillet over medium heat. Add the minced garlic and stir-fry briefly until fragrant, being careful not to brown it. Add the ground meat and cook, stirring constantly, until it browns and crumbles. Stir in the diced onion, soy sauce, and the Martabak spice blend. Continue stir-frying for about 5 minutes until the meat is well seasoned and cooked through. Transfer the mixture to a plate and let it cool completely.
Mix the Filling
In a large bowl, whisk the eggs until frothy. Add the cooled meat mixture, sliced green onions, and optional herbs, stirring until all ingredients are evenly combined into a cohesive filling.
Fry the Pancakes
Preheat a skillet over medium heat until hot. Place one dough sheet or wrapper into the pan. Spoon a quarter of the filling onto the center of the sheet. Fold the sides over the filling, creating a neat, sealed package. Cook the Martabak for 2 to 3 minutes on each side, or until crisp and golden brown. Repeat the process for the remaining dough and filling.
Serve
Plate the Martabak while still warm, pairing it with your chosen sides for a complete breakfast or dinner experience. Enjoy the crispy layers and savory filling with every bite.
Martabak Recipe
Ingredients
Filling – Fresh Produce
- 2 –4 cloves garlic finely minced
- 1 medium onion finely diced
- 3 green onions thinly sliced
- 2 –3 tablespoons chopped celery leaves parsley, or cilantro (optional)
Filling – Protein
- 1 lb ground beef or finely chopped poultry
Filling – Eggs & Soy Sauce
- 4 large eggs lightly beaten
- 1 tablespoon soy sauce
Option 1: “Pancake” Dough Sheets (Choose One)
- Eggroll wrappers
- Phyllo dough
Option 2: Homemade Dough for the “Pancakes”
- 2 cups all-purpose flour
- 3 tablespoons vegetable oil
- 3/4 cup water
- 1/2 teaspoon salt
Martabak Spice Blend
- Galangal coriander, cumin, ginger, yellow mustard, fenugreek, turmeric, cardamom, cinnamon, chili powder
Suggested Accompaniments
- Indonesian pickled vegetables see recipe
- Indonesian peanut chili sauce see recipe
- A bed of rice and lettuce or mashed cauliflower
- Cucumber salad with a zesty lemon dressing
- Double the filling and serve it generously over the pancakes
Instructions
Optional: Prepare the Dough
- In a mixing bowl, combine the flour, oil, water, and salt. Knead the mixture until a smooth, elastic dough forms. Cover the dough and let it rest at room temperature for about 2 hours to allow the gluten to relax. Once rested, divide the dough into four equal parts. Roll each portion into a smooth ball, then flatten and roll out into thin, large circles roughly the size of a dinner plate.
Fry the Meat
- Heat 2 tablespoons of oil in a skillet over medium heat. Add the minced garlic and stir-fry briefly until fragrant, being careful not to brown it. Add the ground meat and cook, stirring constantly, until it browns and crumbles. Stir in the diced onion, soy sauce, and the Martabak spice blend. Continue stir-frying for about 5 minutes until the meat is well seasoned and cooked through. Transfer the mixture to a plate and let it cool completely.
Mix the Filling
- In a large bowl, whisk the eggs until frothy. Add the cooled meat mixture, sliced green onions, and optional herbs, stirring until all ingredients are evenly combined into a cohesive filling.
Fry the Pancakes
- Preheat a skillet over medium heat until hot. Place one dough sheet or wrapper into the pan. Spoon a quarter of the filling onto the center of the sheet. Fold the sides over the filling, creating a neat, sealed package. Cook the Martabak for 2 to 3 minutes on each side, or until crisp and golden brown. Repeat the process for the remaining dough and filling.
Serve
- Plate the Martabak while still warm, pairing it with your chosen sides for a complete breakfast or dinner experience. Enjoy the crispy layers and savory filling with every bite.
