Indonesian Martabak

Indonesian Martabak

Martabak is a cherished Indonesian street food delicacy defined by its thin, crispy pancake enveloping a savory filling of eggs, minced meat (usually beef or chicken), or vegan alternatives, combined with vegetables and our unique Indonesian spice blend. Typically served with a side of dipping sauce, Martabak is relished as a delectable breakfast choice throughout Indonesia and beyond. Additionally, it can be enjoyed as a dinner option paired with a variety of side dishes.
hands-on time 30 minutes
Course Breakfast, Main Course
Cuisine Indonesian
Servings 3


Filling - Protein

  • 1 lb ground beef or finely chopped poultry [1]

Filling - Fresh Produce

  • 2-4 cloves garlic, finely chopped
  • 1 medium onion, finely chopped [2]
  • 3 green onions , finely sliced [2]
  • 2-3 tbsp fresh chopped celery leaves, parsley, or cilantro optional

Filling - Eggs & Soy Sauce

  • 4 eggs, whisked [3]
  • 1 tbsp soy sauce [4]

Option1: "Pancake" Dough Sheets. Choose One.

  • eggroll wrappers
  • phyllo dough

Option 2: Original Dough for the "Pancakes"

  • 2 cups flour
  • 3 tbsp oil
  • 3/4 cup water
  • 1/2 tsp salt

Martabak Culinary Spice Kit

  • Galangal, coriander, cumin, ginger, yellow mustard, fenugreek, turmeric, cardamom, cinnamon, chili

Suggested Sides

  • Indonesian pickled veggies (see recipe)
  • Indonesian nut chili dip (see recipe)
  • a bed of rice and lettuce or mashed cauliflower
  • cucumber salad with lemon dressing
  • double the filling and pour it over the pancakes


Optional: Prepare the Dough

  • Mix together all the dough ingredients, kneading until well combined.
  • Cover the dough and let it rest at room temperature for 2 hours.
  • Afterward, divide the dough into quarters and shape each portion into a ball.
  • Roll out each ball into a large, thin circle sheets about the size of a dinner plate.

Fry the Meat

  • In a PAN, heat 2 tbsp of oil over medium heat.
  • Stir-fry the garlic for a few seconds until fragrant.
  • Add meat and stir-fry until it changes color and is crumbled.
  • Add onions, soy sauce, and Martabak spices. Stir-fry for approximately 5 minutes.
  • Transfer the mixture to a plate to cool.

Mix the Filling

  • In a BOWL, combine the eggs, green onions, herbs (optional), and the cooled fried meat. Mix thoroughly until evenly incorporated.

Fry the Pancakes

  • Heat a PAN over medium heat until hot.
  • Place one sheet in the pan and spread a quarter of the filling in the center.
  • Fold the sides over to fully enclose the filling and create a package.
  • Fry until golden brown, approximately 2 to 3 minutes per side.
  • Repeat this process three more times.


  • Serve Martabak with your preferred sides for breakfast or dinner.
  • Enjoy!


[1] Alternatives:
- 1/2 lb sausages or ham or bacon, diced
- 1 cup dry lentils, 12 oz of cauliflower rice, 1/2 lb diced mushrooms or crumbled tempeh
[2] Alternative: Substitute onions with 1 large leek, finely sliced, or with two cups of chopped kale or spinach.
[3] Alternative: Substitute each egg with
- 1 tbsp ground flax seeds soaked in 3 tbsp of water for 5 minutes.
[4] See our blog for soy sauce substitutes.
Marceline Reid-Jaques
Marceline Reid-Jaques
Karen Jones
Karen Jones
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
The best way to try new dishes!

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