How to Make Martabak Telur (Traditional & Healthy Version)
Martabak Telur is a beloved Indonesian savory snack that captures the essence of the country's vibrant street food culture. This delicious dish features a crispy thin pastry filled with a flavorful mix of eggs, lean minced meat, scallions, and aromatic spices. Traditionally enjoyed hot off the griddle, Martabak Telur is a staple during family gatherings, festive evenings, and even as a comforting snack in the bustling markets of Indonesia. The combination of crispy exterior and savory, herby filling makes it a favorite for locals and visitors alike. Originating from the rich culinary landscape of Indonesia, Martabak Telur is especially popular in Java and Sumatra, where street vendors expertly prepare it before your eyes. The dish's name, 'martabak', is derived from the Arabic word meaning 'folded', reflecting its unique folded shape. With its satisfying taste and wholesome ingredients, Martabak Telur is not only a treat for your palate but also a wonderful way to experience traditional Indonesian flavors in a healthy way. It's perfect for sharing and makes a hearty snack or light meal any time of day.
Ingredients
- •1 cup Whole wheat flour (Tepung terigu)
- •2 large Eggs (Telur ayam)
- •100 grams Lean ground beef or chicken (Daging sapi/ayam cincang)
- •2 stalks Scallions (Daun bawang, finely sliced)
- •1 small Onion (Finely chopped)
- •2 cloves Garlic (Minced)
- •1/2 teaspoon Salt
- •1/4 teaspoon Black pepper (Lada hitam)
- •3 tablespoons Low-fat milk (Susu rendah lemak)
- •2 tablespoons Olive oil (For cooking and brushing dough)
Step-by-step instructions
Step 1 · Prepare the dough by mixing whole wheat flour
Prepare the dough by mixing whole wheat flour, a pinch of salt, and 1 tablespoon olive oil. Gradually add water (about 1/4 cup) and knead until smooth. Cover and let rest for 15 minutes.
Step 2 · While the dough rests
While the dough rests, heat 1 tablespoon olive oil in a pan. Sauté onion and garlic until fragrant. Add minced meat, salt, and pepper. Cook until the meat is browned and fully cooked. Set aside to cool.
Step 3 · In a bowl
In a bowl, whisk eggs with low-fat milk. Stir in cooked meat mixture and scallions.
Step 4 · Divide and roll out the dough into two thin sheets on a lightly flo...
Divide and roll out the dough into two thin sheets on a lightly floured surface. Aim for a square shape, as thin as possible without tearing.
Step 5 · Place a sheet of dough on a flat pan or large skillet brushed with ...
Place a sheet of dough on a flat pan or large skillet brushed with a little oil. Pour half the egg-meat mixture in the center, fold the sides over to seal the filling, forming a neat square.
Step 6 · Cook on medium heat
Cook on medium heat, pressing gently, until golden brown and crispy on both sides (about 2–3 minutes per side). Repeat with the remaining dough and filling.
Step 7 · Remove from heat
Remove from heat, let cool slightly, then cut into squares. Serve hot with a side of pickled cucumbers or fresh salad.
Why this recipe is healthy
This healthy Martabak Telur recipe uses whole wheat flour and lean meat, reducing refined carbs and unhealthy fats. Minimal oil is used for cooking, and the filling is loaded with protein and fiber. These modifications make it suitable for calorie-conscious eaters, while still preserving the authentic taste and texture. Enjoying Martabak Telur as part of a balanced diet supports weight management and provides sustained energy.
A note on tradition
Martabak Telur is especially popular in Java and Sumatra, commonly sold by street vendors in the evening. It's often enjoyed during Ramadan as a hearty iftar snack, but also eaten year-round during gatherings and celebrations. The dish is a symbol of togetherness, frequently shared among family and friends, reflecting Indonesia's communal dining traditions.