Authentic Martabak Recipe Yemen, Asia

First, make the dough. Mix all the ingredients in a large bowl and knead them thoroughly for about 10 minutes, until you get a soft and slightly sticky dough. To prevent the dough from sticking to your hands, coat them in oil. Divide the dough into 6 parts. Form them into balls, drizzle with oil, cover, and let rest for 3 hours.

Prepare the filling. Warm up some oil in a large skillet, then sauté finely diced onion and minced garlic. When they turn brown, add meat and cook for 10 minutes, until it browns thoroughly. Add the tomato cut into small cubes and the spices. Cook until the tomatoes soften slightly, then remove from heat and allow the filling to cool.

In a large bowl, lightly whisk the eggs with salt. Add finely chopped leek or green onion, cheese, and the cooled meat mixture. Stir well.

Now, stretch out the dough on a large, flat surface. Press each ball of dough until you get a circle 5-6 inches in diameter. Oil the dough disc and grab it at the bottom, so your right hand holds the dough from underneath, and the left hand from above. Quickly lift the dough with your right hand and toss it over the left. Repeat until the dough becomes fully stretched and so thin you can almost see through it.

Assemble the martabak. Place 2-3 tablespoons of filling into the center of the dough, and arrange it into a square form. Then, fold the dough: fold the bottom side first, then the upper side, the right one, and finally, the left one.

Heat some oil in a frying pan, then cook the folded martabak for 3-4 minutes on each side.

Cut into smaller pieces and serve with some lime wedges.