Narciso’s Mince Pancakes (Murtabak)
Inspired by the street food sold in Mnazi Mmoja near the harbour, this is Grandad's own take on the Murtabak he fell in love with on the narrow, winding streets of Dar es Salaam.
Mince filling
500g mince
1 heaped tbsp ginger/garlic paste
1-2 tbsp green chilli chopped finely
1 tsp salt
1 tsp red chilli powder
1 tsp whole cumin
1 tsp garam masala powder
¼ bunch fresh coriander
1 large onion, chopped fine.
1 tsp Lemon juice
Step 1:
In a flat pan, fry the mince with the ginger/garlic paste on high heat. Add the chopped green chillies and cook until all the water has evaporated.
Step 2:
Stir in the salt, red chilli powder, garam masala, cumin, and lemon juice. Mix well and cook for 10 minutes.
Step 3:
Stir in the raw chopped onions and coriander. Cook for a further 5 minutes, then set aside.
Pancakes:
110g plain flour
Pinch of salt
1 large egg (use 2 if small)
1 egg yolk
290ml (½ pint) milk
1 tbsp oil
Step 1: Make the Batter:
Blend all ingredients togeher in a liquidizer for a few seconds. Do not over-mix, or the abtter will become too bubbly; it should reah the consistency of thick cream. Pour into a bowl, cover, and refrigerate for about 30 minutes.
Step 2: Make the Pancakes:
Heat a frying pan well and wpe it thinly with oil. Pour in 1 tablespoon of batter ad swirl to coat the bottom evenly. Cook for about 1 minute until just firm. Turn it out onto a place or board (cooked side down).
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Put it together to make the Mince Pancakes (Murtabak)
Step 1
Place 1 heaped tablespoon of the mince into the centre of the pancake.
Fold one edge over the mince filling, bring the opposite side to overlap slightly, and then fold in the remaining two sides to form a neat, completely enclosed square parcel.
Step 2: Fry
Set up two shallow bowls: one with beaten egg and another with golden breadcrumbs.
Dip each pancake parcel into the beaten egg, coat both sides in breadcrumbs, and shallow fry until golden brown. Drain on kitchen paper.
To Freeze: Once cooled, place the mince pancakes on a baking tray in the freezer until solid, then transfer them to freezer bags.
To reheat: Bake frozen pancakes directly in a baking tray in a hot oven for 20 minutes.