First, I’ll derisively dismiss the sweet form of this pancake-like treat, called martabak
manis, which is saturated with margarine and sugar, then fried until it’s like a large greasy crumpet, before being doused with condensed milk and chocolate. It’s grotesquely rich. Imagine an oil-drenched spongy slab of lead. Or a swamp in cake form. Vastly superior is the savoury variety, called martabak telor, where a soft, stretchy dough is folded around a stuffing ( mutabbaq is the Arabic word for ‘ folded’). This stuffing is typically egg and shallots. It’s then cut into squares, the number of which may neatly match the number of beers in a sixpack. Please, Sir, I want some more.