Gutabs are a widespread street snack in Azerbaijan, which is known for its flour-based dishes. Gutabs are made from a thin sheet of dough, which is folded back over the filling before being fried on a saj.
Their portable semi-circular form makes them easy to carry around and eat on-the-go. Meat gutabs can be made with either minced lamb or beef, which is stuffed between delicious strips of paper thin dough topped with melted butter.
Ingredients
- Dough (make as shown at the beginning of this section)
- 600 g lamb or beef
- 120 g onions
- Seeds from 1 whole pomegranate
- 30 g sumac
- Gatig (plain yogurt)
- Salt and pepper – to taste
For the dough:
- water
- flour
- salt
Instructions
The word gutab comes from the word gatlamag, which means “to fold.” To start, knead the dough and cover it with a towel. Next, mince the meat together with onions. Divide the dough into fist-sized balls. Roll it out thinly and cut out circles the size of a dessert plate. Put a thin layer of minced meat on half of the circle and sprinkle with 5 or 6 pomegranate seeds. Fold over the half without the meat and firmly close the sides. You can fry the gutab on both sides with or without butter, on an extremely hot pan or inverted saj. Besides meat, garin gutab (gutab with tripe) is also popular and prepared in the same way. Gutabs with meat or tripe can be eaten with either sumac or with gatig (plain yogurt).
Allergens: cereals containing gluten, milk, and yoghurt.
