Kutabs with meat in Azeri are not often cooked in our region. And to admit absolutely unreasonable. The excellent taste of this dish just can not help but like it.
The process of cooking kutabs is not at all burdensome and does not take much time, but the result is impressive. Traditionally, this dish is prepared with lamb, but if desired, it can be successfully replaced with pork or pork-beef minced meat.
How to cook kutabs with meat in Azerbaijani style - recipe?
Ingredients:
For the test:
- wheat flour - 450-500 g;
- water 250 ml;
- vegetable refined oil - 20 ml;
- salt - 1 teaspoon.
For filling:
- lamb fat - 550 g;
- sumac - 1 teaspoon;
- green onions - 5-7 stems;
- zir - 0.5 teaspoons;
- ground black pepper - 0,5 tsp.
- salt;
- butter.
Preparation
In a bowl, sift flour, mix with salt, make a groove in which we pour vegetable refined oil, water and knead a dense, elastic dough for kutabs with meat. We give him thirty minutes to ripen, leaving in a warm place and covering with a film.
We pass fat mutton through a meat grinder with a fine grate, mix it with a small chopped green onion, add salt to it, salt it with black pepper, add zir and sushi and mix well.
We divide the dough into approximately ten to twelve pieces, each of which is rolled out until the formation is no thicker than a half millimeter. We trim the contours of the workpiece, attaching a suitable size plate, apply one half of the resulting circle a little cooked meat
When all the kutabs are formed, heat a thick-walled or cast-iron frying pan, smear the bottom with a little oil and spread the billets into it. We keep them on fire until browning from both sides, and then we extract it to a dish and, if desired, we grease it with butter. The fire should be slightly below average, again in order for the raw meat filler to be cooked.