Material Leather Martabak: 100 grams of wheat flour taste of boiled water 2 tablespoons beaten egg (taken from

rom egg to batter the content) 1 tablespoon of oil / liquid margarine salt to taste Material Content Martabak: 300 g ground beef 1 leek sliced, mixed when sauting ground beef 4 leeks sliced 6 tablespoons sliced onions 4 garlic, mashed 1 teaspoon curry powder 6 eggs pepper and salt to taste. How to Make Skin Martabak: 1. Mix the flour with the oil / liquid margarine, eggs and salt, add water gradually until dough while diuleni dull. 2. Divide the dough into 2 parts, round and soak it with oil. 3. Let stand for 1-2 hours. For an hour the first batter should be submerged in cooking oil, for 1 hour lift the dough is still smeared with oil, place it in the container / bowl, and cover with a cloth / napkin How to Create Content Martabak: 1. Saute onion, garlic, until fragrant, put ground beef, curry powder, pepper, sliced 1 stalk of green onion and salt. 2. Stir until meat is cooked and water out of ground beef shrinks. Remove from heat. Set aside, for those into 2 parts. 3. Beat 4 eggs (previously had taken a mixture of 2 tablespoons to make a dough skin), make a half-cooked scrambled. Set aside., Divided into 2 parts. 4. Take a section of skin dough, flatten with your palm under the thumb of a circular

direction so that little bit wide. Grasp both ends of the dough, turn from the left side to right back in place originally repeatedly so the dough into a thin (can also run overroll). 5. Take a bowl, fill with 1 piece of beaten eggs, ground beef, scrambled eggs, sliced 2 leeks, salt, pepper. Stir. For the dough a second skin, doing the same manner as the first who batter skin, as well as to its content. 6. Heat oil in a rather large flat pan, put the dough skin that has been thinned. Fill the middle with the last batter in the bowl, folding the edges of the skin towards the middle, shut up, fry until cooked. Remove from heat. Serve while hot / warm with gravy. Steps: Mix the flour with the oil / liquid margarine, eggs and salt, add water gradually until dough while diuleni dull. After that divide the dough into 2 parts, round and soak it with oil. And then let stand for 1-2 hours. For an hour the first batter should be submerged in cooking oil, for 1 hour lift the dough is still smeared with oil, place it in the container / bowl, and cover with a cloth / napkin. After that how to create content martabak, prepare . Saute onion, garlic, until fragrant, put ground beef, curry powder, pepper, sliced 1 stalk of green onion and salt. And then Stir until meat is cooked and water out of ground beef shrinks. Remove from heat. Set aside, for those into 2 parts. After that Beat 4 eggs (previously had taken a mixture of 2 tablespoons to make a dough skin), make a half-cooked scrambled. Set aside., Divided into 2 parts. And Take a section of skin dough, flatten with your palm under the thumb of a circular direction so that little bit wide. Grasp both ends of the dough, turn from the left side to right back in place originally repeatedly so the dough into a thin (can also run overroll). And then Take a bowl, fill with 1 piece of beaten eggs, ground beef, scrambled eggs, sliced 2 leeks, salt, pepper. Stir. For the dough a second skin, doing the same manner as the first who batter skin, as well as to its content. And finally Heat oil in a rather large flat pan, put the dough skin that has been thinned. Fill the middle with the last batter in the bowl, folding the edges of the skin towards the middle, shut up, fry until cooked. Remove from heat. Serve while hot / warm with gravy.