Now slowly start adding the water, about 1 tablespoon at a time. And mix using the dough hook attachment.
Continue doing this (it will take about 3-4 minutes of kneading) until the dough starts leaving the sides of the bowl, and forms into a ball. You will not need to add all of the water. If kneading by hand, it will take about 8-9 minutes.
If the dough is too sticky, add about 1/2 tablespoon of flour.
The dough should be smooth and soft, but not sticky.
Brush with a little bit of oil, cover, and rest for 30 minutes.
Minced Meat Filling:
In a frying pan, add the oil and meat.
Cook for a minute, and then add the ginger garlic paste and spices.
Cook for about 10 minutes or until the minced meat is browned and cooked.
Add eggs to a mixing bowl, and add the cooked minced meat.
Then add the tomato and green onions, and mix until incorporated.
For Making The Murtabak:
Divide the dough into 3 equal balls.
Roll one ball into a rectangular shape (doesn't have to be perfectly shaped). The dough needs to be rolled so thin, that you can almost see through it. You can also gently use your fingers to stretch it a bit.
Add the filling in a square shape on the rolled out dough.
Fold from the sides, and then the bottom to make into a pocket. Make sure all sides are covered, and no filling is exposed.
Frying The Murtabak:
Heat oil in a frying pan, and add the mutabbaq bottom side down (the side that has the folds) and poke with a toothpick so to help the steam escape. Keep heat level to medium high.
Flip side when golden brown, and poke with toothpick again.
When both sides are golden brown, brown the edges as well so that the dough cooks through from all sides.
Remove from frying pan, and serve immediately.
If using spring roll sheets, simply add the minced meat filling, and close from both sides. You will have to use a little bit of water to seal the pockets if using spring roll sheets.