Kutabs with greens and onions
5 servings
60 minutes
Kutab with greens and onions is a refined dish with a rich history rooted in the traditions of Eastern and Caucasian cuisine. These thin flatbreads are crispy on the outside and tender on the inside, filled with a fragrant mixture of greens and caramelized onions, creating a harmony of flavors – the freshness of herbs, a slight tartness from sorrel, and the sweetness of onions. Kutab is cooked on a dry hot skillet, allowing the dough to retain its airiness and tenderness. They are served hot or cold, brushed with melted butter, complemented perfectly by matsoni or yogurt that highlights the creamy softness of the filling. The simplicity and elegance of this dish make it a favorite at family lunches and festive gatherings, while its versatility allows for experimentation with fillings to create new flavor combinations.
1
Knead a stiff dough from flour, salt, and cold water, cover it, let it rest for 20-30 minutes, then cut into pieces and roll out thin circles with a diameter of 15-20 cm.
- Wheat flour: 400 g
- Salt: to taste
2
For the filling: remove the tough stems from the greens and chop the leaves. Slice the onion into thin rings and sauté in a saucepan with 1 tablespoon of melted butter over medium heat until soft, about 3-4 minutes. Remove from heat, cool; add the greens to the saucepan and mix.
- Onion: 1 piece
- Melted butter: to taste
- Spinach: 1 bunch
- Sorrel: 1 bunch
- Coriander: 1 bunch
- Tarragon: 1 bunch
3
Place the minced meat on half of the dough circle, season with salt and pepper, and immediately seal the kuftas in a semicircle shape, trying to ensure that the juice from the greens does not reach the edges. Fry in a dry, well-heated pan without oil for 2 minutes on each side.
- Salt: to taste
4
Serve with sour milk (matsoni or yogurt) cold or hot, brushed with melted butter.
- Melted butter: to taste