Lamb Martabak
This martabak is one of Lara Lee’s favorite snacks from her Indonesian cookbook Coconut & Sambal. The traditional version is made with a thin, translucent sheet of oiled homemade dough that is pan-fried in a cast-iron pan, but for easy entertaining, Lee recommends using spring roll wrappers. Lamb martabak is a fantastic canapé or appetizer to kick-start a dinner party. It’s best eaten immediately and served with sambal on the side for dipping.
Gallery
Credit:
Louise Hagger
Recipe Summary
Ingredients
Directions
Notes
Reprinted from Coconut & Sambal by arrangement with Bloomsbury Publishing. Copyright © 2020, Lara Lee.