Narciso’s Mince Pancakes (Murtabak)
A taste of the bustling 1960s Swahili coast.: Grandad loved the street food peddled by Arab and Swahili street vendors in Mnazi Mmoja and Kisutu near the harbour, and this is his version of Murtabak he sampled on those narrow winding streets.
Mince filling: Ingredients
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
Mince Cooking Steps
Step 1
Chop onions and coriander fine and keep aside
Fry mince in a flat pan, add garlic/ginger paste and cook on a high heat.
Add chopped chillies and cook until all the water from the mince has evaporated
Add salt and red chilli, garam masala, cumin and lemon juice. Mix well. Cook for 10 minutes
Step 2
Add the raw chopped onions and coriander. Cook for a further 5 minutes
Make the Pancakes: Lilian was an expert in making these pancakes and this is her failproof recipe!
110g plain flour
Pinch of salt
1 large egg (use 2 if small)
1 egg yolk
290ml (½ pint) milk
1 tbsp oil
Pancake Cooking Steps
Step 1
The pancake batter can be made by placing all the ingredients together in a liquidizer for a few seconds,
but take care not to over-whiz or the mixture will be bubbly. The batter should be the consistency of thick cream.
Empty the batter into a bowl, cover and refrigerate for about 30 minutes.
Step 2
Prepare a pancake or frying pan by heating well and wiping thinly with oil.
When the pan is ready, pour in 1 tbsp of the batter and swirl about the pan until evenly spread across the bottom.
Place over heat and after 1 minute, turn the pancake over onto a plate or board (cooked side down.). The batter only needs to be cooked on one side for a minute to firm up the pancake. Practice on one first to see if the batter consistency is correct and adjust accordingly. If you cook the pancake too much they will crack when you fold them.
Put them together to make a Mince Pancake,
Step 1
Add 1 heaped spoonful of the mince into the centre of the pancake.
Fold over one edge of the pancake over the mince and the other side overlapping slightly. Then fold over the other two sides to form a square parcel and the mince is completely enclosed..
Step 2
Take 2 shallow bowls, one with the beaten egg and the other with golden breadcrumbs.
Dip the pancake parcel into the beaten egg covering both sides and then roll in breadcrumbs.
Shallow fry until golden brown and drain on kitchen paper.
Pancakes can be frozen when cooled by placing on a baking tray in the freezer and then packed in freezer bags.
To reheat, place the frozen pancakes on a baking tray in a hot over for 20 minutes.