Gutabs (gutabs) are national thin pies of Azerbaijani cuisine, which are made from unleavened dough in the shape of a crescent with different fillings. They can be prepared with meat, pumpkin, herbs, cheese, pomegranate seeds, or herbs and cheese, as in this recipe.
The versatility of this recipe lies in the fact that you can vary the proportions of any edible greens according to your taste preferences. It is especially cool if you have your own personal plot with various vegetable crops, where you can find this very greenery.
You can use everything vitamin, juicy and healthy: spinach, tarragon, lovage, cilantro, sorrel, carrot and beet tops, dill, onion and garlic, wild garlic and much more. Some weeds, such as nettles, are also suitable, only you need to select young plants before they bloom, and pour boiling water over them for 5 minutes before cooking.
Ingredients:
For the test:
Curd serum - 250 ml
Wheat flour - 560 g
Olive oil - 2 tbsp. l.
For filling:
Chard - 5 pcs.
Sorrel - 10 pcs.
Cumin - 1 bunch
Dill - 1 bunch
Celery - 3 pcs.
Garlic - 3 feathers
Curd cheese - 350 g
Preparation:
Step 1: Prepare the required ingredients. It is better to take fresh greens, but in the absence of, you can take them from the freezer, having previously thawed it. The total weight of the green bouquet, its usable part, should be 200-250 g.
Step 2: It is worth starting the preparation of kutabs with the dough, because it needs some time to "lie down". Traditionally, the dough is prepared in water, but the use of curd whey improves its viscosity and plasticity, and also enhances loosening. Mix the whey (or water) with olive oil or any vegetable oil without a bright odor. Add wheat flour, sifted beforehand, in several approaches, knead a steep consistency, elastic, non-sticky dough. Put it in a bag or cover with plastic foil and leave to "rest" for 20 minutes at room temperature.
Step 3: Curd cheese (Adyghe, feta cheese, suluguni, feta, paneer) grate or knead. Rinse the greens, dry them, remove the thick, tough stems and cut into small pieces. Finely chop the garlic feathers or arrows. Mash the greens, if the cheese is unleavened, then with a little salt. Add shredded cheese and stir.
Step 4: Divide the dough into 10 parts. Roll each into a thin (1 mm) round shape, if necessary, using flour to burn. Put the filling evenly on one half of it (about 2 tbsp. l.).
Step 5: Cover with a free part of the juice, press down on top with your hand to "release" the air, and pinch the edges carefully.
Step 6: Heat a dry cast-iron or non-stick frying pan. Fry the kutabs on both sides over medium heat until golden brown. By tradition, when removed from the pan, they are greased with butter.
Step 7: Both hot and cooled kutabs are good. Serve with sour cream or fermented milk drinks. Ayran, tan, kefir, yogurt, yogurt will do.
Bon appetit and may it be delicious!
Like and subscribing to the channel is the best thanks for us :)