Egg/ Salty Martabak Recipes, Ingredients: eggs, meat and vegetables

Egg martabak is processed food made from eggs, meat and vegetables mixed into one then wrapped in flour which has been made into thin sheets and then fried.
This egg martabak is served a lot on the sidewalk, it tastes salty, tasty.

This is what makes people call it salty martabak (perhaps to distinguish it from sweet martabak or moonlight). The name Martabak itself is derived from the Arabic language which means folds, maybe because it was folded up to wrap it up.
So here we will present how to make egg martabak.
Egg Martabak Skin Material:
* 100 grams of flour
* sufficient boiled water
* 2 tablespoons of beaten eggs (taken from the eggs to fill the mixture)
* 1 tablespoon oil / melted butter
*  salt to taste
Ingredients for Egg Martabak:
* 300 g ground beef (may also be replaced by chicken)
* 1 sliced ​​scallion, mixed when sauteing ground beef
* 4 sliced ​​scallions
* 6 tablespoons sliced ​​onion
* 4 garlic, puree
* 1 teaspoon curry powder
* 6 eggs
* pepper and salt to taste.
Egg Martabak Sauce:
* 2 tablespoons soy sauce
* 1 teaspoon tamarind water
* salt & sugar to taste (according to taste)
* 1 tablespoon tomato sauce
* Cayenne pepper according to taste
* cucumber slices
* 2 tablespoons boiled water
How to Make Egg Martabak Skin:
* Mix flour with oil / liquid margarine, eggs and salt, add water little by little while kneading until the mixture is smooth.
* Divide the dough into 2 parts, round and soak with cooking oil.
* Leave it for 1-2 hours. For the first hour the dough must be submerged all in cooking oil, for the next 1 hour remove the dough that is still covered in oil, place it in a container / bowl, and cover with cloth / napkin
How to Make Egg Martabak Contents:
* Saute onion, garlic, until fragrant, add ground beef, curry powder, pepper, slices from 1 stick of onion and salt.
* Stir until the meat is cooked and the water coming out of the ground meat shrinks. Lift. Set aside, divided into two parts.
* Beat 4 eggs (previously taken 2 tablespoons to make a mixture of skin mixture), make scrambled half cooked. Set aside, divided into two parts.
How to Make Egg Martabak Sauce:
Mix all the soup ingredients into one.
Settlement:
* Take 1 part of the skin mixture, flat with the palm of the hand under the thumb in a circular direction so that it is slightly widened. Hold both ends of the dough, rotate from the left side right back to the original place repeatedly so that the dough becomes thin (can also be crushed).
* Take a bowl, fill with 1 beaten egg, ground meat, scrambled eggs, 2 slices of leeks, salt, pepper. Poke it. For the second skin mixture, work the same way with the first skin mixture, as well as for the contents.

* Heat oil in a rather large flat skillet, enter the thinned skin mixture. Fill the middle with the mixture in the bowl, fold the edge of the skin towards the middle, until it is tightly closed, fry until cooked. Lift. Serve while hot / warm with gravy.