Martabak is one of the most popular street foods in Indonesia. There are two main types of martabak: sweet martabak and savory (egg) martabak. However, did you know that martabak actually doesn’t originate from Indonesia? In this article, we’ll explore the history of martabak in Indonesia, including its origins, evolution, and how it became a favorite dish among Indonesians.
Origins of Martabak
Martabak comes from the Middle East and India. The word “martabak” is derived from the Arabic word muttabaq, which means “folded.” This dish was first introduced by Muslim traders and immigrants from India and Yemen who came to Southeast Asia, including Indonesia and Malaysia.
In India, martabak is known as paratha or murtabak, usually a layered flatbread filled with minced meat and spices. Meanwhile, in Yemen and the Middle East, martabak takes a form more similar to stuffed bread with various fillings.
Martabak’s Arrival in Indonesia
Martabak was first introduced to Indonesia by Muslim traders from India and the Middle East who traded and settled in coastal regions such as Sumatra and Java in the 19th century. Over time, martabak underwent various modifications to suit local tastes. In Indonesia, it evolved into two main variants:
Savory (Egg) Martabak – This version closely resembles the Indian version, made with a thin wrapper and filled with minced meat, eggs, scallions, and a variety of spices.
Sweet Martabak – This type differs from the Middle Eastern or Indian versions. It was inspired by Hok Lo Pan, a type of sweet cake brought by Chinese immigrants that developed locally. Sweet martabak is made from wheat flour batter cooked in a pan to form a thick, soft texture, topped with ingredients like chocolate, peanuts, cheese, and sweetened condensed milk.
Photo: One variant of martabak, savory (egg) martabak (Source: Halodoc.com)
Evolution and Variations of Martabak in Indonesia
Over time, martabak in Indonesia has seen many innovations, especially in flavors and ingredients. Here are some popular martabak innovations:
Modern Egg Martabak – In addition to beef or chicken fillings, there are now versions topped with cheese, spicy sauces, and even smoked meat.
Trendy Sweet Martabak – Sweet martabak now comes in various flavors and premium toppings like Nutella, Ovomaltine, Oreo, and matcha.
Mini Martabak – A smaller version of sweet martabak, made for individual portions with assorted flavors.
Mozzarella Martabak – Savory martabak topped with melted mozzarella cheese, creating a rich and creamy taste.
Photo: Martabak with various flavor variations (Source: Palmia.co.id)
Martabak’s Popularity and Cultural Role in Indonesia
Martabak has become a staple of Indonesian culinary culture. It is sold by street vendors with pushcarts as well as in modern restaurants. Martabak is a favorite dish for gatherings, whether during family events, Ramadan iftar, or just a late-night snack.
Moreover, martabak has become one of Indonesia’s culinary icons, attracting both domestic and international tourists. Many regions have their own unique martabak styles, such as Martabak Bangka, known for its thick and fluffy texture, and Martabak Aceh, rich in spices.
Martabak is a dish with a long history and has undergone many adaptations in Indonesia. Originating from the Middle East and India, martabak has evolved into one of Indonesia’s most beloved foods, with countless flavor variations and innovations. It’s not only a delicious treat but also a reflection of Indonesia’s rich cultural fusion.
With the continuous growth of the culinary industry, martabak will likely keep evolving with new and exciting innovations. PT Manunggal Perkasa offers several wheat flour brands ideal for making both sweet and savory martabak, including Melati, Soka, and Dahlia.(pj/mkt)