Eggs Martabak Recipe

 Ingredients for the skin of martabak:
+ 100 grams of wheat flour
+ Enaugh Boiled water
+ 2 tablespoons beaten egg (taken from the contents of the egg to the dough)
+ 1 tablespoon of oil / margarine (butter) liquid
+ Salt to taste

Materials for the content martabak:
+ 300 grams of ground beef
+ 1 sliced ​​leek, mixed when cooking ground beef
+ 4 sliced ​​leeks
+ 6 tablespoons sliced ​​onions
+ 4 garlic, mashed
+ 1 teaspoon curry powder
+ 6 eggs
+ Pepper and salt to taste

Martabak sauce:
+ 2 tablespoons soy sauce
+ 1 teaspoon tamarind water
+ Salt and sugar to taste (optional)
+ 1 tablespoon tomato sauce
+ 1 tablespoon chili sauce bottle (green chili pepper may be substituted)
Sliced ​​cucumber +
+ 2 tablespoons of boiled water

How to make:
Skin martabak
+ Mix the flour with the oil / liquid margarine, eggs and salt, add water gradually until dough is smooth while diuleni.
+ Divide the dough into 2 parts, round it off and soak it with oil.
+ Let stand for 1-2 hours. For 1 hour of the dough should be submerged in cooking oil, for 1 hour lift the dough is still smeared with oil, place it in the container / bowl, and cover with a cloth / towel

Fill the martabak
+ Saute onion, garlic, until fragrant, put ground beef, curry powder, pepper, sliced ​​1 stalk of spring onion and salt.
+ Stir until meat is cooked and water out of the ground beef shrinks.Lift. Set aside, for a 2 part.
Beat 4 eggs + (formerly been taken for a mixture of 2 tablespoons of batter to make the skin), made half cooked scrambled. Set aside., Divided into 2 parts.

Martabak sauce
Mix all sauce ingredients together.

Settlement made martabak
+ Take a section of skin dough, flatten with your palm under the thumb of the circle so that little bit wide. Grasp both ends of the dough, turn it from left to right side of the original back in place again and again so that the dough into a thin (can also run over-roll).
+ Take a bowl, fill with 1 piece of beaten eggs, ground beef, scrambled eggs, sliced ​​2 leeks, salt, pepper. Stir. For the dough a second skin, doing the same manner with which the first batter skin, as well as to its content.
Heat oil in wok + a rather large flat, enter the skin is thinned dough. Fill the center with the last batter in the bowl, folding the edges of the skin towards the center, until sealed, fry until cooked. Lift. Serve hot / warm with sauce.