Written by on June 18, 2012 in Maluku Culinary with 0 Comments


Matrabak is actually originally an Arab delicacy but enjoys great reputation throughout Indonesia. They are fried pastry parcels filled with meat and eggs.


750 grams minced beef
3 small onions (finely cut)
2 pieces of leek and a bunch of celery (finely chopped)
salt and freshly ground pepper (to taste of course)
2 tsp. curry powder
1/2 tsp. ground cloves and 1/2 teaspoon nutmeg
100 gr. margarine (no Croma …. this is already seasoned))
10 eggs
1 tbsp. brown sugar (or a piece goela djawa)
For the dough: 1 kg flour, a large glass of water and a pinch of salt


We first make the dough: The flour in a bowl and little by little under vigorous stirring the water to the flour until a smooth ball. The longer you knead, the smoother the dough. Throw the dough occasionally hard on the table, so the air can escape from the dough. Then let the dough rest under an hour, eg a damp tea towel.

The filling: Fry the sliced ‚Äč‚Äčonions in the margarine, minced to it and mix together well. Season with pepper (okay a bit much), salt and other spices. The chopped leek, celery and 10 eggs by mixing and stirring constantly, until eggs are just going to solidify. Gas off and let the filling cool.

Now we divide the dough into balls the size of a large egg. Each ball is now rolled out thinly (about 3mm thick) The filling is placed on a piece of dough and fold the dough over the filling to us.
When everything is ready, we martabaks frying in oil over both sides golden brown. Let this, delicious martabaks, briefly drain on paper towels. Enjoy …



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