Kutaby with herbs, the recipe of which we will consider below, is a light Azerbaijani dish. Such a quick lunch is good to do in the summer, when in the summer cottages are full of suitable components. It is worth noting that kutabs have many different cooking methods. Today we will consider only the most delicious and easiest option.
Kutaby with herbs: a step by step recipe
The required ingredients for the base and filling:
- fresh spinach - 500 g;
- green onion arrows - 150 g;
- freshly picked dill - 150 g;
- cilantro - 250 g;
- fresh butter - 110 g;
- ripe pomegranate grains - from 1 large fruit;
- raw fine-grained cottage cheese - 50 g;
- sifted wheat flour - 700 g;
- common salt, as well as allspice - a few pinch each;
- drinking water - at personal discretion.
Kneading process
Kutaba with herbs, the recipe of which is surprisingly simple, should be prepared only after the base is well mixed. It is done very quickly and easily. To do this, pour ordinary water into a large bowl, and then add salt, sifted wheat flour to it and mix everything thoroughly until a thick dough is formed. After this, the base must be laid out in a bag and kept there until the filling is done.
The processing of greens and other products
Thinking about how to cook kutaba with herbs? To begin with, you should also make a fragrant filling. To do this, rinse in warm water fresh spinach, green onion arrows, dill and cilantro, and then finely chop them with a sharp knife. Further, to all of the listed ingredients, you need to add raw fine-grained cottage cheese, salt, allspice and ripe pomegranate seeds. To get the last component, wash 1 large fruit, and then lightly cut it with a knife (crosswise), lower it into a deep pan filled with plain water, and break it off with your hands. Using such a simple method, you can easily get whole pomegranate seeds whole without sprinkling juice around objects and yourself.
When all the components are in the same dish, they should be thoroughly mixed with a spoon, and then proceed to the direct formation of the dish.
How to make Azerbaijani kutaba with greens
After both the filling and the dough are ready, you should divide the base into many parts, and then roll each of them into a circle 2 mm thick and 14 centimeters in diameter. After that, on one half of a small layer it is required to lay out the filling, and then cover it with the other part and wrap it in the form of a crescent. As a result, you should get semi-finished products very similar to chebureks.
Heat treatment
To prepare such an Azerbaijani dish, you should heat the dry pan as much as possible, and then put the kutaby on it. Frying from 2 sides, they must be moved to a plate and greased hot with butter (fresh creamy).
How to serve to the table
Kutaby with herbs, the recipe of which is presented above, is served for dinner in a folded form in half, along with hot sweet tea and thick sour cream.