Text 10009, 98 rader
Skriven 2008-07-02 22:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: pizza
=================
-=> Quoting Joan Macdiarmid to Jim Weller <=-

 JW> It was truly a pizza, but with non-traditional cheese and toppings.
 
 JW> Pizza base. Even I wouldn't call it a pizza if it was on bread. [g]

 JM> Now Michael has suggested yours would be a focaccia

I think of focaccia as a bread, leavened, at least one inch thick. I
used a thin shell pizza crust. So to me it was pizza.

This could turn into a chili bean-clam chowder war and I ain't going
there. It's nice to have allies though.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: MURTABAK - STUFFED INDIAN-STYLE CREPES
Categories: Snacks, Pancakes, Lamb, Singapore, Indian
  Servings: 6

          DOUGH:
 1 1/2 c  Flour- atta; OR
 1 1/2 c  plain flour
   1/2 ts Salt
   1/2 ts Garam masala
   1/2 c  Water; warm
     2 ts Vegetable oil plus extra
     1    Eggs; lightly beaten
          FILLING:
     1 tb Vegetable oil
     1 sm Onions; diced
     1    Garlic cloves; chop fine
     1    Ginger root, 2.5cm; grated
   1/2 ts Turmeric, ground
   1/2 ts Chilli powder
   250 g  Lamb mince
          Salt

Watching a street vendor spinning murtabak dought & throwing it
against the stainless steel kneading suface is not unlike witnessing
a pizza proprietor from Napales. However, its soft texture &
enclosed filling mean murtabak is closer to the French crepe than a
pizza. The classic murtakbak is very thin - almost translucent - &
is suited to any savoury or sweet filling you care to try.

DOUGH: Sift the flour, salt & garam masala into a large bowl, mix
the water & 2 teaspoons of oil together & add to the flour. Knead
the dough for at least 15 minutes to develop elasticity, then divide
into 6 balls of equal size, roll in oil, cover with a damp tea towel
& allow to stand for 1 hour.

FILLING: Heat the oil in a frypan & fry the onion, garlic & ginger
till the onion is translucent. Add the turmeric & chilli & cook,
stirring, till fragrant, about 3-4 minutes. Add the meat & cook till
it changes colour, about 3-4 minutes. Cover & simmer 15 minutes,
then season to taste with salt. The mixture should be fairly dry, so
if there's too much liquid, continue to simmer with the lid off.

TO ASSEMBLE: If you haven't seen the way they toss the dough in
Singapore, then just take it from me that this particular skill
involves years of peeling murtabaks off the floor. Trust me - go for
the slightly less adventurous but high success rate of the following
directions.

Take a dough ball & place it on a smooth, flat surface, preferably a
stainless steel bench top. Do not flour the workbench or your hands.
Flatten the dough into a circle &, using your fingers, gradually
spread the dough from the centre to the edges, till you have a
circle about 30cm in diameter.

Heat a griddle or a large cast-iron frypan till very hot. Grease it
lightly with oil, & carefully place the dough in the centre,
immediately brush the top of the dough with some beaten egg & place
a sixth of the filling in the centre. Fold over the dough so that
each end overlaps the other a little. When the underside is golden,
turn the murtabak carefully with a spatula & cook on the other side.
Remove carefully & drain on paper towels, repeat with the other five
balls, serve while still warm.

VARIATION: Minced pork or beef - or even finely chopped vegetables -
can be substituted for the lamb. If you wish to serve murtabak as a
dessert, try filling it with ripe, sliced bananas. Sprinkle sugar
liberally over the top & finish with a swirl of condensed milk.

From: STREET FOOD FROM AROUND THE WORLD By: JAMES MAYSON
Scanned by: KEVIN JCJD SYMONS, JUNE 2008

MMMMM


Cheers

YK Jim


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