SINGAPORE’S FAMOUS MURTABAK
WILL MEYRICK‘S RECIPE
Serves: 4
Preparation time: 1 hour (plus resting time)
Cooking time: 30 minutes
In Kampong Glam, places like Zam Zam have been shaping that identity for generations, turning murtabak into something both deeply rooted and unmistakably local. For Will Meyrick, it is a perfect example of how travel, trade and community shape a dish over time. This version keeps the classic structure but is adapted for home kitchens, with a balanced spiced filling, a soft yet crisp dough, and a finish designed to be practical while staying true to the spirit of Singapore’s street-side originals.
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INGREDIENTS
For the dough
300 g plain flour
1/2 tsp salt
1 tsp sugar
1 egg
150 ml water
2 tbsp neutral oil
Extra oil, for resting and cooking
For the filling
400 g minced meat (beef, lamb or venison)
1 small onion, finely chopped
3 garlic cloves, minced
20 g ginger, finely grated
2 green chillies, finely chopped
2 tbsp curry powder
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground fennel or fennel seeds, lightly crushed
1/2 tsp black pepper
1 tbsp soy sauce
1 tsp sugar
Salt, to taste
2 tbsp chopped coriander
2 spring onions, sliced
4 eggs
To serve (optional but recommended)
A small bowl of curry sauce or dhal
Lime wedges
Sliced cucumber
Extra chopped coriander
Venison is a traditional variation in Singapore and gives a deeper, slightly richer flavour, but it can be harder to find. Good-quality minced beef or lamb are excellent alternatives and work just as well.
Ready-made spring roll pastry or roti paratha can be used instead of making the dough, though the texture will be slightly different. Good-quality curry powder works perfectly in place of building a spice blend from scratch. Shop-bought minced meat and pre-minced ginger and garlic can save time. If preferred, the filling can be made milder by reducing the chilli.
METHOD
1. Prepare the dough
In a bowl, mix the flour, salt and sugar. Add the egg, water and oil, then bring together into a soft dough.
Knead for about 8 to 10 minutes until smooth and elastic. Divide into 4 equal balls.
Lightly coat each ball with oil, cover and rest for at least 30 minutes. This step is important to make the dough easier to stretch.
2. Prepare the filling
Heat a small amount of oil in a pan over medium heat. Add the onion, garlic and ginger and cook until softened and fragrant.
Add the minced meat and cook until browned, breaking it up as it cooks.
Stir in the curry powder, garam masala, cumin, fennel, black pepper, soy sauce and sugar. Cook for 3 to 4 minutes until well combined.
Season with salt to taste, then remove from heat. Stir in the chopped coriander and spring onions. Allow the mixture to cool slightly.
3. Shape the murtabak
Lightly oil a clean work surface. Take one dough ball and gently stretch it outwards into a very thin sheet, almost translucent, about 30 to 35 cm wide.
Spoon a quarter of the filling into the centre. Lightly beat one egg and pour it over the filling.
Fold the edges of the dough over the filling to form a square parcel, sealing it gently.
Repeat with the remaining dough and filling.
4. Cook the murtabak
Heat a large frying pan or flat griddle over medium heat and add a little oil.
Place the murtabak seam-side down in the pan. Cook for 3 to 4 minutes on each side, pressing gently, until golden brown and crisp, and the inside is fully cooked.
Repeat with the remaining parcels.
5. Finish and serve
Allow the murtabak to rest for a minute, then cut each into pieces.
Serve hot with a small bowl of curry sauce or dhal, lime wedges and fresh cucumber on the side.
To serve
Best served immediately, hot and crisp, with curry for dipping and something fresh on the side to balance the richness.