November 06, 2017
Gutab
The word gutab comes from the word gat, which means “a layer”. Gutabs are an Azerbaijani national dish and shaped like pancakes. They are filled with either meat or herbs…
Gutab Dough
1 kg all-purpose plain flour
1 egg, beaten
Salt
Meat Filling
1kg finely ground lamb or veal
4 medium onions, finely chopped
1 pomegranate
Vegetable oil
Butter, melted or clarified
Salt, pepper
Herb Filling
1 bunch cilantro
1 bunch dill
1 bunch celery
1 bunch spinach
1 tbsp butter
1 medium onion
Vegetable oil
Butter, melted or clarified
Salt, pepper
Prepare the gutab dough with the ingredients listed; Cut the dough into 5 cm balls, cover with a towel and set aside to rest. Use half the dough balls for the meat gutabs and the other half for the herb gutabs.
Meat filling: Combine the meat onions and season to taste with salt and pepper. Knead until the mixture is smooth. Peel and seed the pomegranate.
Roll out half the dough balls to form very thin lay 20 cm rounds. Spoon a thin layer of stuffing onto one half the dough and sprinkle with 5-6 pomegranate seeds. Fold the other half of the dough over the filling, roll and pinch curved edge to seal it. The gutabs should resemble half-moons. Put a frying pan over high heat, lightly brush it with oil and cook the gutabs one by one. When cooked transfer to a dish, brush the top with melted butter while still hot and stack one on top of the other. Continue until all the filling and dough has been used.
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