Sunday, October 23, 2011
BBQ Beef Murtabaks
Happy Labour Day to everyone in NZ. I think you could probably say that most of New Zealand is today celebrating after our win over the French in the Rugby World cup. A combination of that and today's nice weather has put a nice glow on everything today.
If you are sick of boring old sausages or steaks on the BBQ and are wanting something a little more interesting to try, look no further. I have no idea of the origins but a murtabak is like a wee parcel with a bready outer and a meat mixture inside. This is my own variation on them as the first recipe that I tried for them just didn't quite do it for me.
1 cup wholemeal flour
1 cup all purpose flour
1/2 tsp salt
1/2 to 3/4 cup cold water
1. Mix the flour and salt together in a bowl.
2. In another bowl whisk the egg with 1/2 cup water.
3. Make a well in the dry ingredients and add the wet.
4. Mix, adding extra water if needed to make a soft dough that you can handle.
5. Roll into a ball, wrap in plastic wrap and refrigerate for 30 minutes while you prepare the filling.
500g beef mince
1 onion, sliced
1 small tub tomato paste (About 120g)
2 Tbsp worcesteshire sauce
2 Tbsp balsamic vinegar
2 Tbsp molasses
1/4 cup tomato sauce
1 tsp mustard powder
1. In a pan, cook the onion and the mince until the mince is brown and the onions are softened.
2. In another bowl mix together the remaining ingredients.
3. Stir the sauce into the beef mixture.
1. Divide the dough into 6 pieces.
2. Roll each piece of dough into a 22cm circle. (Make sure you use a lot of flour and don't let the dough get too thin)
3. Place a large spoonful of the meat mixture into the centre of the circle.
4. Fold in the edges to form a square and press down the edges.
5. Cook on the barbeque for 4-5 minutes each side or until golden.