If you’ve never heard of Martabak Telur, you’re in for a delicious discovery. This Indonesian stuffed pancake combines crispy dough, savory spiced beef, and fluffy eggs into one indulgent, handheld meal. It’s golden and crispy on the outside, rich and flavorful inside—kind of like a beef omelet folded into a crackly pancake shell. A beef egg pancake that might just become your new favorite comfort food.
But Martabak Telur (pronounced: mar-tah-bahk tuh-lure) is more than just a dish—it’s a slice of Indonesian life. With roots tracing back to Middle Eastern and Indian Muslim cuisines, this dish has evolved on Indonesian soil to become a street food staple, a family favorite, and a late-night indulgence. And it’s starting to make its way to global food festivals and home kitchens around the world—including right here in the U.S.
Savory Indonesian Stuffed Pancake (Martabak Telur)
Ingredients
Instruction
- Prepare the Dough:In a bowl, mix bread flour and salt. Gradually add water while kneading until a smooth, elastic dough forms. Add 2 tablespoons of oil and knead again until fully absorbed and the dough becomes soft and stretchy.
- Divide and Soak:Divide the dough into 2 equal portions (about 75g each). Shape into balls and soak in a bowl with 2 cups of neutral oil for 2 hours at room temperature.
- Make the Beef Filling:Heat 1 tablespoon oil in a skillet. Sauté garlic, shallots, and chili until fragrant. Add ground beef and stir until browned. Add curry powder, salt, pepper, and sugar. Cook until the flavors are well absorbed. Stir in scallions, then remove from heat and let cool.
- Stretch the Dough:On a clean, lightly oiled surface, take one dough ball and stretch it gently into a large, thin sheet using your fingertips (similar to making phyllo or pizza dough). It should be almost translucent.
- Make the Egg Mixture:In a bowl, whisk the duck eggs (or chicken eggs). Add chopped scallions, diced onion, salt, pepper, and 1/4 cup of the cooled beef filling. Stir well.
- Assemble and Fry:Heat a flat non-stick pan or skillet over medium heat with a generous amount of oil. Carefully place the stretched dough into the pan. Pour the egg and beef mixture into the center and fold the dough over to create a rectangular parcel. Fry while spooning hot oil over the top until both sides are golden and crisp, about 3–5 minutes per side.
- Repeat with second portion of dough and filling.
- Serve with pickled cucumber (acar timun) or Indonesian chili sauce (sambal) on the side for an authentic touch! Let me know if you'd like the optional pickled cucumber recipe too.
Notes
- Tepung terigu protein tinggi is bread flour in the US. It has more gluten, which helps make the dough stretchy and elastic.
- Telur bebek (duck eggs) are richer and slightly more savory than chicken eggs. You can substitute with large chicken eggs if unavailable.
- If red chili peppers are too spicy, feel free to skip or replace with red bell pepper for color without heat.
- To mimic a street vendor’s hot griddle, use a cast-iron skillet or non-stick pan with at least 1/4 inch of oil to ensure crispiness.
- You can prep the dough and beef filling ahead of time. Assemble just before frying for best texture.
What Exactly Is Martabak Telur?
In short, it’s a savory stuffed pancake filled with seasoned ground beef (daging giling), eggs (telur), scallions (daun bawang), and onions, all wrapped in a handmade dough that’s stretched paper-thin and pan-fried until crisp. Traditionally made with duck eggs for a richer flavor, it’s just as delicious with chicken eggs.
A well-made martabak has contrast in every bite—crispy and soft, meaty and eggy, spicy yet mellow. It’s usually served cut into squares and accompanied by tangy pickled cucumber (acar timun) and a side of Indonesian chili sauce (sambal).
A Tale of Two Martabaks
Here’s the twist: when Indonesians talk about martabak, they could be referring to two very different dishes. Alongside Martabak Telur, there’s its sweeter sibling—Martabak Manis.
- Martabak Telur is savory, filled with meat, eggs, and spices.
- Martabak Manis is sweet, thick, and dessert-like, often stuffed with chocolate sprinkles, sweetened condensed milk, peanuts, cheese, and lots of butter. Yes, cheese and chocolate together—it’s a thing, and Indonesians love it.
Despite sharing the same name, these two treats are made from different doughs, cooked in different pans, and eaten in totally different ways. One satisfies your dinner craving, the other your sweet tooth. In fact, it’s common in Indonesia to buy both from the same vendor—savory first, sweet for dessert.
Origins and Cultural Significance
Martabak Telur, like many beloved street foods, comes with a rich cultural heritage. The dish likely arrived in Indonesia with Indian Muslim or Yemeni traders centuries ago. Its name comes from the Arabic mutabbaq, meaning “folded”—a nod to its technique and shape.
Over time, Indonesian cooks localized the recipe with native spices, local meats, and an unmatched flair for frying. Today, Martabak Telur has become a part of Indonesia’s culinary identity, enjoyed from Jakarta to Medan to Surabaya.
Walk through any Indonesian city in the evening and you’ll find street stalls setting up shop. Oil sizzles, eggs crack, dough stretches mid-air. It’s part cooking show, part tradition, and 100% appetite-inducing.
How It’s Enjoyed in Indonesia
In Indonesia, Martabak Telur is rarely eaten in the morning. It’s more of an evening snack or casual dinner—something you grab with friends, bring home to your family, or enjoy while strolling through a night market.
It’s typically sliced into 6–9 square pieces and served in a cardboard box, still warm, and often accompanied by acar timun (pickled cucumber) and sambal (Indonesian chili sauce). The contrast of hot, crispy pancake with cool, sour pickles is what makes this dish pop.
Street food vendors usually offer both Martabak Telur and Martabak Manis. They work side-by-side on the same cart, one flipping savory parcels of dough while the other pours thick batter into round pans for the sweet version. Some families even have their favorite penjual martabak (martabak seller) that they swear makes the crispiest edges or the fluffiest sweet martabak.
Is It for the American Palate?
Absolutely. Martabak Telur checks every box when it comes to comfort food that also feels new and exciting:
- Crispy crust? Check.
- Savory filling? Check.
- Familiar ingredients with bold flavor? Double check.
- Portable, shareable, fun to eat? 100%.
If you enjoy dishes like stuffed quesadillas, savory crêpes, empanadas, or even breakfast burritos, you’ll feel right at home with Martabak Telur.
And for those curious about Martabak Manis—it’s like the love child of a thick pancake and a birthday cake. Fluffy, sweet, and outrageously indulgent.
How to Make Martabak Telur at Home
Making Martabak Telur from scratch at home in the U.S. is totally doable. The dough uses just a few ingredients—flour, water, salt, and oil—but requires patience and resting time to get that stretchable, elastic texture.
The filling is flexible too: you can use ground beef, ground turkey, or even finely chopped mushrooms for a vegetarian twist. Most home cooks substitute chicken eggs for duck eggs, and use everyday spices like curry powder, garlic, black pepper, and scallions.
If making your own dough sounds intimidating, some American cooks use egg roll wrappers or phyllo dough as a shortcut. It’s not traditional, but it still hits those key textures: crispy outside, soft and savory inside.
Nutrition Snapshot
A single portion of Martabak Telur (about 1/4 of a pan) delivers:
- Calories: ~450–500 kcal
- Protein: ~20g
- Carbohydrates: ~35g
- Fat: ~25g
It’s not exactly “light,” but it’s filling and nourishing—ideal for sharing with a group or serving as part of a bigger spread.
A Global Cousin?
Martabak Telur has international relatives too:
- Murtabak in Malaysia and Singapore is its closest cousin—often spicier, and sometimes served with curry.
- Paratha rolls in India share the idea of wrapping meat in flatbread.
- Gözleme from Turkey also uses thin dough and savory fillings, though typically without eggs.
- Even empanadas from Latin America, though baked or fried differently, share the portable stuffed-pocket concept.
But Martabak Telur stands apart for its unique combination of egg, beef, spice, and ultra-thin crust.
Travel Notes: How to Try Authentic Indonesian Martabak in Indonesia
If you ever find yourself traveling through Indonesia and want to try real-deal Martabak, here are a few insider tips to help you find the good stuff—and enjoy it like a local.
Where to Find It
Martabak stalls are everywhere in Indonesian cities, especially after 4 PM. Here are some hot spots:
- Jakarta: Try “Martabak Boss,” “Martabak Pecenongan,” or the many street vendors in South Jakarta.
- Bandung: Home to many creative martabak flavors—both sweet and savory.
- Yogyakarta: Head to Malioboro Street in the evening for old-school vendors.
- Medan & Surabaya: Known for hearty, meaty Martabak Telur and thick, rich Martabak Manis.
- Bali: In tourist areas like Seminyak or Ubud, you’ll find martabak stands catering to locals and curious travelers alike.
You don’t need to book a restaurant—just look for a cart on the sidewalk with a hot griddle and a small crowd. The sizzling sound and rich aroma are hard to miss.
How Much Does It Cost?
- Martabak Telur (savory): Around Rp 30,000–60,000 (approx. $2–4 USD) depending on the size and filling.
- Martabak Manis (sweet): Similar price range, sometimes more if you choose extra toppings like Nutella or cheese.
- Portions are generous—one martabak usually feeds 2–4 people.
What to Look Out For
- Crowd = Good Sign: If locals are lining up, you’re in the right place.
- Made to Order: The best martabak is freshly cooked, not pre-made. Watch the dough-stretching process—it’s part of the charm!
- Ask for Sambal & Pickles: Some vendors include them by default; others don’t. Don’t miss out—those sides complete the experience.
- Cash is King: Most vendors only accept cash (rupiah), so have small bills ready.
- Street Vibes Only: Martabak is street food. Expect plastic chairs, cardboard boxes, and a full belly by the end.
Bonus Tip:
If you’re up for it, strike up a conversation with the vendor—they’re usually happy to chat (even with limited English), and might offer you extra toppings or let you try a mini version.
Wrap-Up
Whether you’re craving a savory snack or just curious about world flavors, Martabak Telur is a dish worth exploring. It’s comfort food with a twist—unfamiliar yet instantly craveable. And if you’ve got a sweet tooth, you might as well try its sugary counterpart, Martabak Manis, while you’re at it.
Both versions represent Indonesia’s culinary creativity at its finest—where global influences blend with local flavor, and street-side cooking becomes an art form.
So go ahead—stretch some dough, crack some eggs, and take a delicious trip to Indonesia, right from your own kitchen.
