To make the pies right, it is important to consider some points.
First, a minimum of ingredients. There are only four of them: flour, salt, vegetable oil and water.
Secondly, the quality of flour depends on whether the kutabs are delicious and soft, or they will resemble rubber, so we only buy flour of the best quality, the highest grade of hard wheat.
Thirdly, the water must also be correct: filtered, settled or drinking bottled, but not carbonated. Fourth, for these pies are used only sunflower seed oil, not refined, not deodorized, best of all - homemade, cooked without the use of chemicals. If all of the above is taken into account, then the ideal dough for kutabs with herbs will turn out to be soft and elastic.
Tell you how to cook kutaby with greens.
A simple recipe
To prepare these pies you can use any available greens in your region: nettle (young shoots), green onions, parsley, dill, coriander, basil, sorrel or spinach . You can also add cress-salad or rukkola to the filling, if they are at hand.
Ingredients:
- water at room temperature or slightly warmed - 1 cup;
- salt iodized or mountain - 1 + ½ tsp;
- cold pressed oil - 2-3 tbsp. spoons;
- high-quality flour - 3-4 cups;
- greens (it is better to begin with a combination of green onions, dill, sorrel and nettle) - about 300 g;
- butter - about 50-70 g;
- freshly ground pepper (mixture of white, red and black) - 1 pinch.
Preparation
Recipe kutubov with herbs in Azerbaijani rather simple. Prepare the greens: we'll pick it up, carefully wash it, remove stems from sorrel and dill, nettle will be scalded with boiling water, we'll separate the leaves. All together, finely chop, put into a bowl, season with pepper and a half of salt, mix. We sift the slide into the enameled container of flour, we will sow, we will mix a mixture of warm water and vegetable oil. We mix the smooth dough, leaving a part of the flour for rolling the cakes. When the dough a little rest, we begin to roll out thin crusts about the size of a frying pan, on which we will fry our kutabs with greens in Azerbaijani style. For each cake we put the filling, add the cakes in half (like chebureks), we patch the edges and fry.
It is better to fry kutaby in a pan without oil, so it is better to use a special - non-stick coating. Azerbaijan cuisine is quite healthy, kutaby with greenery is a vivid example of that. Lubricate the finished pies with a piece of butter and cover with a towel. We serve with yoghurt, ayran, kefir or milkshakes.
Even more delicious
To make the pies more nutritious, you can add protein products to the filling: finely crumbled boiled eggs, cottage cheese or cheese. The classical variant is kutaby with greenery and cheese.
Ingredients:
- high-quality wheat flour - 4-5 cups;
- salt, cooked or mountain - 2 teaspoons without a slide;
- a mixture of peppers freshly ground - 1 pinch;
- warmed up to 40 degrees water - 1 cup;
- different greens - about 300-350 g;
- cheese soft rennet or brynza - 300 g;
- unrefined cold pressed oil - 3-4 tbsp. spoons.
Preparation
The dough is kneaded from sifted flour, warm water with oil and salt. While it is resting, we prepare greens. It should be washed (you can pre-soak for half an hour), dry and chop, lightly add salt and pepper. Cheese grinds arbitrarily: by hand, three on a grater, finely chopped. Mix the cheese and greens and make cakes. Kutaby can do any size - at least for the entire frying pan, even for 2-3 bites. It is important to fry them on a dry - without oil - heated frying pan. Finished kutabye oiled (you can "Farmer", you can also sunflower) and let them cool down a little. It is important to remember: if the cheese is salty, then the filling does not need to be poured.