Egyptian martabak or kubang martabak is a food made from flour dough containing eggs, seasoned meat (mainly chopped beef rendang), and leeks served with vinegar sauce and comes from Nagari Kubang, a village in Lima Puluh Kota District, West Sumatra. People outside West Sumatra often refer to it as Martabak Kubang.
Egyptian martabak looks similar to egg martabak, but differs from the ingredients used and the presentation. This food is also a blend of Middle Eastern – Indian flavors with local Minang flavors.
The origin of martabak, including Egyptian martabak, is from the Middle East and India. Martabak comes from the word mutabbaq which means folded, referring to flatbread food that is folded during its manufacture. In the past, while trading, there was also an acculturation of Arab and Indian culture with the local community, including in terms of food. Martabak by Arabs and Indians served with various types of preparations and spices.
The term “Egyptian” in this martabak appears because at that time this food was first brought by black Arabs and Indians. Then became mistaken by the local community and referred to as “Egyptians”. Until finally it was called the Egyptian Martabak by the local community.
Apart from that, the local people love the martabak until it is combined with the Minangkabau flavors. The mixture of ground beef used for the martabak filling is mixed with various spices to resemble rendang meat. Come on, get interesting information from Indonesiar.com
