Savory Chicken Murtabak (Printable Version)

Golden pan-fried dough filled with spiced minced chicken, onions, and eggs offering bold flavors and textures.

# Ingredients Required:

→ Dough

01 - 540 g bread flour
02 - Pinch of salt
03 - 20 g ghee
04 - 1 large egg
05 - 300 ml warm water

→ Filling

06 - 450 g chicken (minced or shredded)
07 - 30 g ghee
08 - 1 yellow onion (finely chopped)
09 - 2 spring onions (finely chopped)
10 - 2 large eggs
11 - 2.5 cm fresh ginger root (grated)
12 - 2 fresh turmeric roots (grated)
13 - 4 cloves garlic (crushed)
14 - 1 tsp cumin powder
15 - 1 tsp curry powder
16 - 1 red onion (for serving)
17 - Salt and pepper to taste

# Guide to Cooking:

01 - Combine 480 g bread flour and a pinch of salt in a large bowl. Mix thoroughly, then add 20 g ghee and one egg. Reserve 60 g of flour for later use.
02 - Gradually incorporate warm water, mixing by hand or spoon until the dough loses excess moisture. Add the reserved flour tablespoon by tablespoon until the dough becomes elastic and homogeneous. Cover the dough and let it rest for two hours.
03 - Heat 30 g ghee in a pan over medium-high heat. When bubbling, add crushed garlic, yellow onion, and spring onions. Cook until translucent.
04 - Add cumin powder, curry powder, salt, grated turmeric, and grated ginger. Stir well and cook for three minutes to release aromas.
05 - Add the minced or shredded chicken to the pan. Stir and gently shred while combining with the sautéed mixture. Cook uncovered over high heat, stirring occasionally until no liquid remains at the bottom. Remove from heat and let cool.
06 - Transfer rested dough to a flat surface and knead for two minutes. Divide into eight or nine equal balls, approximately 90 g each.
07 - Once the chicken mixture is cooled, transfer it to a bowl and add two eggs. Thoroughly combine.
08 - Oil a flat work surface and your hands lightly. Take one dough ball and stretch it outward using the fingertips until thin and round.
09 - Place a heaping tablespoon of chicken filling in the center of the stretched dough. Fold the edges inward to enclose the filling, shaping into a neat square.
10 - Heat ghee over medium heat in a pan. Fry each stuffed square for approximately three minutes per side until crisp and golden. Add more ghee as needed, using tongs to turn and press down if thickness requires.
11 - Serve hot with thinly sliced red onion and chopped cilantro, if desired.

# Extra Suggestions:

01 - Resting the dough is essential for achieving optimum elasticity.
02 - Adjust spices according to taste preferences.
03 - Ghee enhances flavor but can be substituted with oil if preferred.
04 - Ensure chicken is fully cooked before assembling.
05 - Serve immediately to enjoy the best texture and crispness.

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