A ‘Murta-Dilla’ ?
The rather whimsical name of today’s feature comes from the fact that it is something like a cross between a Quesedilla and he lesser known mid-eastern/south-east Asian snack known as a Murtabak. I wasn’t actually planning this dish with a blog-post in mind (I was just hungry) but it began to get interesting as I worked on the idea and so I thought I would share…
Anyway, a proper Murtabak uses a raw flat-bread dough (of the Roti type) folded to enclose a thick filling of meat, eggs, or whatever you like, which is then griddle fried. This particular version, like a Quesadilla, uses a prepared Tortilla as the wrapper, but it incorporates cheese with a spicy beef mixture and is folded Murtabak style before being grilled…
- 2 large Flour Tortillas;
- 1/3lb. ground Beef;
- ½ tsp. Garlic Salt;
- ½ tsp. ground Cumin Seed;
- 1 tsp. dried Chili Flakes,
- 1 pinch each dried Thyme and Black Pepper;
- ¼ cup slivered Onion;
- ¼ cup. Pickled Hot Peppers, sliced;
- ½ cup shredded Cheese (I use a Cheddar, Monterey Jack blend).
First, fry the beef in a pan and drain off excess fat after it is thoroughly browned. Return to the heat and add the spices, stirring until fragrant, then add the onion and peppers. When the onion is just beginning to soften slightly, remove from the heat and allow the mixture to cool.
Toss the cheese with the meat mixture and put half of it on one of the Tortillas to form a square mound at the center.
Now fold the edges up and across the middle to form a square package like an envelope.
Heat up a little oil in a frying pan over a medium low flame and add the ‘envelope’ seam side down. Fry gently, pressing down with a spatula occasionally until the bottom is nicely browned and sealed shut, then turn it over and brown the other side as well. Repeat with the remaining ingredients and serve your ‘Murtadillas’ with Hot Sauce, Guacamole, Chutney, or whatever tickles your fancy…