Spiced Turkey Murtabak with Pickled Onion

Name: Spiced Turkey Murtabak with Pickled Onion
Total time: 45 min
Yield: 4 servings
Cuisine: Malaysian & Singaporean
Ingredients: 4 frozen parathas, thawed; 1 lb ground turkey; 4 eggs; 2 onions (1 sliced, 1 thinly sliced for pickling); 5 oz cabbage, finely shredded; 2 tbsp curry powder; 1 tsp grated ginger; 2 garlic cloves, minced; 1 jalapeño, minced; a handful of cilantro, chopped; ½ cucumber, sliced; 3 tbsp oil; ¼ cup white vinegar; 1 tsp sugar; ½ tsp ground turmeric; salt

LunchMalaysian & Singaporean45 minServes 4670 kcal34 g protein

Photo: Mojackjutaily · CC BY-SA 4.0 · source

The mamak-stall stuffed flatbread: curry-spiced ground turkey, onion, cabbage and egg folded into flaky paratha and pan-fried until crisp. Usually made with mutton or beef; turkey keeps it lighter.

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Ingredients

4 frozen parathas, thawed
1 lb ground turkey
4 eggs
2 onions (1 sliced, 1 thinly sliced for pickling)
5 oz cabbage, finely shredded
2 tbsp curry powder
1 tsp grated ginger
2 garlic cloves, minced
1 jalapeño, minced
a handful of cilantro, chopped
½ cucumber, sliced

From your pantry: 3 tbsp oil, ¼ cup white vinegar, 1 tsp sugar, ½ tsp ground turmeric, salt.

Instructions

Toss the thinly sliced onion with the vinegar, sugar and a pinch of salt and set aside to pickle while you cook.
Heat 1 tbsp oil in a skillet over high. Cook the turkey and sliced onion, breaking up the meat, until browned, 5 minutes. Add the garlic, ginger, jalapeño, curry powder, turmeric and cabbage and cook until the cabbage wilts, 4 to 5 minutes. Season with salt, stir in the cilantro and cool slightly.
Roll each paratha on a lightly floured counter into a thin 10-inch round. Beat 1 egg in a bowl, stir in a quarter of the filling, pile it in the center and fold the four sides over like an envelope.
Fry each murtabak seam side down in 1 tsp oil over medium-low, pressing gently, until crisp and deep golden and the egg is set, 4 to 5 minutes per side.
Cut into squares and serve with the pickled onion and cucumber.

Tip: Mamak stalls serve murtabak with a ladle of curry or dal for dipping; leftover curry or even a little warm coconut milk mixed with curry paste is a delicious stand-in.