Polydish city guide

Best Murtabak in San Francisco

“A stuffed pancake that means 'folded' in Arabic—found from Yemen to Indonesia, shape-shifting with local meat, egg, and alliums.”

Murtabak

What the real thing tastes like

Murtabak, or mutabbaq (Arabic: مُطَبَّق, romanized: muṭabbaq, lit. 'folded', standard pronunciation: [mu.tˤab.baq]), is a stuffed pancake or pan-fried bread commonly found in the Arabian Peninsula, parts of the Indian subcontinent, and Southeast Asia (especially Maritime Southeast Asia), notably in Saudi Arabia, Yemen, parts of South India, Indonesia, Malaysia, Singapore, Brunei, and Southern Thailand. Depending on the location, the name and ingredients can vary significantly. The name mutabbaq means "folded" in Arabic. Murtabak is often described as a spicy folded omelette or pancake with bits of vegetables. Its most common form is made from pan-fried crepes, usually stuffed with beaten eggs, chopped leeks, chives, or green onion, and minced meat, which is then folded and cut into squares. In Malaysia and Singapore, murtabak was originally sold in mamak stalls, and usually includes minced meat (beef or chicken, sometimes goat meat or mutton) along with garlic, egg, and onion, and is e

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Murtabak is a folded pan-fried bread that travels across continents—from Yemen to Malaysia to Indonesia—shape-shifting as it moves. The core stays consistent: a crepe folded around beaten eggs, minced meat, and alliums (leeks, chives, green onions), then cut into squares. In Southeast Asian versions, it absorbs local heat and condiments—curry, pickled onions, tomato sauce—while in Indonesia it splits into two identities: the sweet martabak manis and the savory martabak telur. The name itself tells you what to expect: muṭabbaq means 'folded' in Arabic, and that's the whole architecture.

Order it here when it has

  • travels across cuisines without losing identity
  • adaptable to local proteins and condiments
  • common and accessible form

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