This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- Murtabak is typically pan fried, however since I don’t have non-stick pans I had a difficult time properly cooking it without sticking. I instead opted for the deep fry method. Some recipes I saw call for this, but it was a bit less frequent than the pan fried variety. Either way you go though it’ll be delicious.
- When filling your murtabak, be sure not to make it too thick. You don’t want the inside to be undercooked!
Vegan Murtabak
Details
Servings
8 servings
Prep time
60 minutes
Cooking time
20 minutes
Print
Ingredients
- Dough
3.5 cups Flour (plus additional if required)
2 cups Water
1/2 teaspoon Salt
- Filling
16 ounces Vegan Ground “Beef”
1 cup Yellow Onion, diced
1/2 cup Green Onion, sliced
1/2 cup Garbanzo Flour
8 Garlic Cloves
2 tablespoons Vegetable oil (plus more for frying)
1 tablespoon Cumin
1 teaspoon Salt
Directions
- Prepare Dough
- Mix flour and salt in a medium bowl. Create a well and pour water. Knead together until a dough forms. If dough is too sticky add small amounts of additional flour until workable (dough can be a little sticky but should not be wet). Set aside.
- Prepare Filling
- Prepare all produce. Mince garlic, dice yellow onions, and slice green onions. Set aside.
- Heat up a pan on medium high heat. Once up to temperature add oil, yellow onions, cumin, and garlic. Saute until onions begin to turn translucent.
- Add in vegan ground “beef” and salt. Saute until hot or until vegan beef has browned.
- Turn off heat. Fold in green onions and garbanzo flour. Mix well and set aside.
- Assembly
- Heat up a pot with vegetable oil, approximately 1 inch deep. Place on the stove then bring and hold the oil temperature to 375F.
- Cut dough into 8 even-ish pieces. Take a piece and roll out into a circle, making dough as thin as possible (about 1/8 inch thick).
- Once dough is rolled out add filling. Evenly distribute filling and press into a square shape. Once you have enough filling fold the ends of the dough in, shaping it into a square. Set aside and repeat until all murtabak are formed.
- Once oil is ready, place one or two murtabak at a time in the pot gently. Allow to deep fry until golden brown (make sure to flip the murtabak to cook both sides). Once golden, remove from heat and place on a towel lined plate. Pat off excess oil.
- Enjoy murtabak hot!
Developed live on the Twitch stream. Quick post development thoughts….
Hi. Is there a specific reason you used garbanzo flour? Thank you!
Yes — I used it in lieu of egg to help it stick together a bit. You could probably omit it all together if you prefer, it’ll just be a bit more loose.