Murtabak

Prepare the Dough

In a large bowl, combine the all-purpose flour and salt.

Add the vegetable oil and warm water, mixing until a dough forms.

Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Prepare the Filling

In a large skillet, heat the vegetable oil over medium heat.

Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Add the ground beef or lamb and cook until browned, breaking it up with a spoon as it cooks.

Stir in the chopped green chili (if using), ground cumin, ground coriander, ground turmeric, ground black pepper, and salt. Cook for another 2-3 minutes until well combined.

Remove from heat and let the filling cool slightly.

Stir in the beaten eggs and chopped fresh cilantro or parsley.

Assemble the Murtabak

Divide the dough into 4 equal portions.

Roll each portion into a thin, large circle on a lightly floured surface.

Place a portion of the filling in the center of each dough circle.

Fold the edges of the dough over the filling to form a square parcel, sealing the edges well.

Cook the Murtabak

Heat a little vegetable oil in a large skillet or griddle over medium heat.

Place the murtabak parcels seam side down in the skillet.

Cook for about 3-4 minutes on each side, or until golden brown and crispy.

Serve

Cut the murtabak into squares and serve hot with your favorite dipping sauce.