Fusion Recipe: Mouthwatering Murtabak Rolls with Harissa

 ⭐ Mouthwatering Murtabak Rolls with Harissa: A Special Recipe ⭐

This recipe offers a fusion twist on the classic Southeast Asian street food, Murtabak (a savoury, stuffed pan-fried flatbread), by turning it into easy-to-manage rolls and infusing the filling with the smoky, spicy depth of North African Harissa paste. The result is a crispy, chewy exterior giving way to a rich, aromatic, and perfectly spiced meat and egg filling, served with a refreshing yogurt dip to balance the heat.

🌶️ About the Food (Murtabak with Harissa)

Murtabak is a widely beloved, street-side folded pancake found across Southeast Asia and the Middle East, its name derived from the Arabic word mutabbaq, meaning "folded."¹ Traditionally, it encases a savoury mixture of minced meat, chopped onions, and eggs within a thin, crispy, paratha-like dough.² This version, Murtabak Rolls with Harissa, is a culinary mash-up that simplifies the folding process into a roll format and introduces the fragrant North African chilli paste, Harissa (made from chilli peppers, garlic, olive oil, and spices like caraway and cumin), to the meat filling. This fusion elevates the dish with a complex, smoky heat that pairs beautifully with the richness of the meat and the crisp texture of the bread.

📝 Ingredients

I. The Harissa-Spiced Filling

• Meat: 300g Minced beef or lamb
• Aromatics: 1 medium Onion, finely chopped; 3 cloves Garlic, minced
• Spices & Heat: 2 Tbsp Harissa paste (store-bought or homemade); 1 Tsp ground Cumin; 1/2 Tsp ground Coriander; Salt and Black Pepper to taste
• Binding: 3 large Eggs, lightly whisked³
  
  
• Freshness: 1/2 cup Green onions (scallions), thinly sliced; 1/4 cup Fresh cilantro, chopped
• Oil: 1 Tbsp Cooking oil (vegetable or canola)

II. The Dough & Rolls

• Quick Option: 8 frozen Roti Paratha sheets (thawed) or Spring Roll/Filo Pastry sheets
• Traditional Dough (Advanced): ⁴ 250g All-purpose flour; ⁵ 1/2 Tsp Salt; ⁶ 1 Egg; ⁷ 125ml Water; ⁸ 2 Tbsp Oil + extra for resting/rolling⁹
  

III. The Dipping Sauce

• 1/2 cup Plain Greek Yogurt
• 1 Tsp Lemon juice¹⁰
  
• 1 Tsp Harissa paste
• Pinch of Salt

🍳 Preparation and Method

Step 1: Prepare the Harissa-Spiced Filling

1. Cook the Meat: Heat 1 Tbsp of oil in a skillet over medium heat. Add the minced meat, breaking it up as it cooks until browned.¹¹ Drain any excess liquid/fat.
   
2. Sauté Aromatics: Add the chopped onion and minced garlic to the meat, cooking until the onion softens (about ¹² 3-4 minutes).¹³
   
3. Spice and Flavour: Stir in the Harissa paste, cumin, and coriander. Cook for 1 minute until fragrant. Season well with salt and pepper. Remove the mixture from the heat and allow it to cool completely.
4. Finish the Filling: Once cooled, combine the meat mixture in a bowl with the lightly whisked eggs, sliced green onions, and chopped cilantro. Mix until everything is evenly incorporated.

Step 2: Assemble the Rolls

1. Prepare Work Surface: Lightly oil your work surface (or use a floured surface if using frozen pastry/filo).¹⁴
   
2. Roll/Stretch Dough: Take one Roti Paratha sheet (or a thin portion of traditional dough/spring roll wrapper). Tip: The dough should be as thin as possible without tearing. If using frozen paratha, you may need to gently roll it out a bit thinner.
3. Place Filling: Spoon approximately 2-3 tablespoons of the Harissa-spiced filling mixture onto the lower centre of the dough, spreading it into a rectangle or line.
4. Roll and Fold:
• Fold the short ends of the dough over the filling.¹⁵
  
  
• Starting from the bottom edge, roll the dough tightly upwards, creating a secure, rectangular or cylindrical roll/parcel. Gently press the edges to seal.
5. Repeat: Continue with the remaining dough and filling.

Step 3: Cook the Murtabak Rolls

1. Pan-Fry: Heat a little oil or ghee in a large non-stick pan over medium heat.¹⁶
   
   
2. Cook to Golden: Place the Murtabak rolls in the pan, seam-side down first. Cook for approximately ¹⁷ 3-4 minutes per side, or until they are deeply golden brown, crispy, and cooked through.¹⁸ Ensure the internal egg mixture is fully set (this usually happens by the time the bread is crispy).
   
   
3. Rest and Serve: Remove the rolls from the pan and let them rest briefly before slicing diagonally or serving whole.

Step 4: Prepare the Harissa-Yogurt Dip

1. In a small bowl, whisk together the Greek yogurt, lemon juice, 1 Tsp of Harissa paste, and a pinch of salt. Taste and adjust harissa/salt as needed.
2. Serve the hot Murtabak Rolls with a generous dollop of the cool, spicy yogurt dip.

Chef's Tips

Tip Category	Insight
Filling Consistency	The filling must be cool before mixing with the eggs and assembling. If the filling is hot, it will start cooking the egg prematurely, making the rolls messy to fold and resulting in a tougher interior.
Dough Thinness	The key to great Murtabak is a paper-thin crust. If using pre-made paratha, gently roll it further. If making traditional dough, coat your hands and surface with oil/ghee and stretch it instead of using flour/a rolling pin.
Don't Overfill	Use just enough filling to create a compact, sealed roll. Overfilling will cause the dough to tear while cooking, leading to the filling leaking out.
Cooking Heat	Cook on medium heat—not too high. This allows the outer crust to crisp up and turn golden brown while ensuring the egg and meat mixture inside cooks completely without burning the outside.