Egyptian Martabak — West Sumatra, Indonesia

Egyptian Martabak, or martabak Mesir, is a savory version of martabak, a thin wheat-flour dough wrapped around a filling of beaten egg, minced meat and chopped onion, then fried flat in oil until golden and crisp. The folded parcel is pressed flat with a spatula while frying so that the layers of dough crisp evenly and the filling sets without leaking out. It is reported in West Sumatra, Indonesia, where martabak in its savory and sweet forms is sold widely by street vendors; the name points to the wider trail of the dish through Arab and South Asian trading communities across the Indian Ocean. A soft dough is stretched very thin by hand or rolled out, spread with the egg-and-meat filling seasoned with spring onion and pepper, folded into a rectangular parcel, then fried on a flat griddle with oil until both sides are crisp and golden. The meat used, beef, chicken or, at some stalls, none at all, and the level of spicing vary by vendor; it is usually served cut into pieces with a side of pickled cucumber and shallot, and a sweet-sour or chili sauce. Some stalls also offer a sweeter dipping sauce alongside the usual chili sauce.