In Arabic, mutabbaq—the source of murtabak—means “folded.”
The name describes the dish’s defining preparation: a thin sheet of dough or pancake is filled, folded over, and pan-fried. Savory versions commonly contain egg, minced meat, onions, leeks, or chives. Depending on the country, murtabak may be served as a snack, starter, street food, or light meal.
Murtabak is found across the Arabian Peninsula, the Indian subcontinent, and maritime Southeast Asia, including Yemen, Saudi Arabia, Malaysia, Singapore, Indonesia, Brunei, and southern Thailand. Its spread is often connected with Arab and Tamil Muslim traders moving between Yemen, India, and Southeast Asia.
The word should not be confused with “stuffed,” “layered,” or “griddled.” Those terms may describe aspects of particular versions, but “folded” is the direct meaning of mutabbaq. Historical references include a thirteenth-century Abbasid cookbook describing a dish called muṭbaq, although regional recipes have changed substantially over time.