Kutaby with meat in Azerbaijani style with herbs and cheese, pumpkin, potatoes. Recipes on how to cook step by step with photos

Prepared by: Julia Vetrina

02/08/2017 Cooking time: 1 hour 0 min

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Some dishes are undeservedly left without attention. Maybe we need to become the person who will bring such recipes to the masses? Today I will try to do this. I'll show you how to cook kutabs with meat.

Features of cooking

Kutabs are pies that are shaped like a crescent. The original dough recipe includes simple ingredients such as liquid, flour and salt. However, many cooks expand the recipe and add sunflower oil, fermented milk products and chicken eggs.

Thanks to these components, the dough turns out obedient and tender, which allows you to roll it out as thin as possible.

Azerbaijani-style kutabs with meat should be prepared only using high-quality and natural ingredients. It is recommended to take the highest grade flour. The meat should have a small layer of fat so that the finished pies are juicy. If pulp is used for cooking, then to add juiciness, you need to add a little fat.

The onion needs to be chopped very finely so that it has time to become soft when frying the kutabs. It is recommended to knead the dough for a long time, due to which it becomes pliable and does not tear when rolling. A bread maker is suitable for this purpose. By loading it with all the necessary ingredients and setting the “Dough” mode, you will get excellent dough without much effort.

Peculiarities of preparing kutaps with meat in Azeibarzhan style

You need to let the test rest for 30-40 minutes. Then roll it into a rope and cut it into several small pieces. Each piece must be rolled out literally 1 mm thick so that it practically shines through the table. The dough should not stick to your hands, so you can lightly dust it with flour, but there should not be a lot of it.

When working with dough, in the original, an ordinary long wooden stick is used. Any type of meat with a little fat, as well as cottage cheese with herbs, cheese and other products can be used as filling. Dessert kutabs are prepared much less frequently.

Azerbaijani-style kutabs with meat involve the use of meat with layers of lard. This meat helps add juiciness to the finished dish. Meat must be thoroughly cleaned of cartilage, skin and films. To enrich the taste, 1-2 onions, bell peppers and other vegetables are often added to it.

Minced meat is used to prepare minced meat, since products with minced meat do not have time to bake. If it turns out too dry, then add a small amount of water to make it juicy. The filling is placed on ½ of the flatbread in an even thin layer, and then covered with the other half and pinched tightly.

These baked goods are prepared in a dry frying pan without any fat, frying for 2-3 minutes. On each side or baked in the oven. Each kutab is coated with ghee or butter and then stacked. Due to this, the products are soaked and become soft and tender.

The dish is served with sour cream sauce.

How to cook kutabs

On a par with the famous Caucasian chebureks, flatbreads, lavash, khachapuri and other savory pastries are kutabs (gutabs) - a national dish of Azerbaijani cuisine. Classic kutabs are pies shaped like a crescent. The dough in these pies is very, very thin, and the filling is very varied: meat, cheese, herbs, vegetables. On weekdays in the historical homeland of this treat, it is served with sweet tea made from thyme, mint, lemon balm, and on holidays - with a glass of red wine or vodka. They eat kutabs with their hands, wrapping them in a tube and dipping them into the sauce.

There are hundreds of recipes for kutabs, but several secrets and features of preparing Azerbaijani pastries remain unchanged for each type of product:

The dough should be rolled out as thin as possible. This way it will bake quickly and retain all the juiciness of the filling.
In addition to cilantro, dill, and parsley, which are traditional for Caucasian cuisine, the herb gin-jilim (chickweed) is added to the filling, which gives a special aroma and taste to the treat.
It is better to fry stuffed flatbreads in a hot cast-iron frying pan without adding oil.
The surfaces of the finished products are greased with butter. This technique helps make the treat soft and adds extra flavor.
If the yeast-free dough has dried out and the edges are no longer held together, wet the edges with water or egg.

Dough for kutabs

Although kutabs externally resemble chebureks or pies, there is a significant feature that makes the dish unique. The dough for kutabs is kneaded in water, without eggs and yeast, and fried in a dry frying pan without oil. The bland base is brightened up with a juicy and tasty filling. Modern housewives eliminate the already simple procedure of kneading dough by using a thin sheet of lavash for preparation. In addition to the traditional one, other types of dough are used, to which eggs, kefir, matsoni are added, or special technology is used for kneading to improve the taste of the product.

Filling for kutabs

Azerbaijani kutabs are easy to prepare. For the first time, it is better to arm yourself with a recipe with a photo in order to understand all the intricacies of preparation. The main feature of the dish is the filling. It sets the taste and aroma, and the dough only serves as its shell. Meat is traditionally used for the inner contents of flatbreads. Initially it was camel meat, and now it is national pies with lamb, beef, and pork. People in Azerbaijan love greens and add them to kutabs in huge quantities: dill, parsley, cilantro, basil, spinach, sorrel, onion.

Kutaby with meat in Azerbaijani style

Dough:

cold water – 1 tbsp.;
premium wheat flour – 420 g;
salt - half tsp.

For the juicy filling:

boneless beef – 200 g;
boneless lamb – 150 g;
lamb fat – 50 g;
large onion – 1 pc.;
spices to taste (salt, paprika, sumac, pepper);
butter – 2 tbsp. l.

Kutaby with meat in Azerbaijani style

How to cook:

First you need to start making the meat filling. To do this, you need to choose a juicy piece of meat with small layers of fat. Chop it and grind it in a meat grinder with onion and fat. It is better to use a large grill for the meat grinder, so the filling will be tastier. The onion does not have to be twisted in a meat grinder, you can simply chop it, but it is in the scrolled form that it adds juiciness and a special taste to the dish.
Sprinkle the filling with spices. If desired, you can supplement it with your favorite spices suitable for meat, as well as herbs (basil, dill, celery, parsley). If it turns out too dense and dry, you need to add a couple of tablespoons of water.
The dough needs to be made in 30-40 minutes. before preparing the kutabs, since after kneading it should rest. Add salt to the water and stir until it dissolves. Add all the flour in portions. However, sometimes there can be a lot of it and if you feel with your hands that the dough is thick enough, then you do not need to add the remaining flour. If, on the contrary, it is not enough, then you can add 1-2 tablespoons of the product. The main thing to remember is that the dough should not become hard and clogged with flour, since it will be problematic to form thin cakes from it. It is recommended to knead the dough until all the ingredients come together and the dough stops sticking to the table and hands. Wrap it in a towel and leave for 30 minutes.
Form the dough into a thick block and divide into small pieces.
Take one piece and roll it into a translucent layer through which you can see the table. Rolling out the pieces is considered the most difficult part of preparing the dish, since the dough should become no thicker than a sheet of paper.
Place a little filling on one side of the resulting circle of dough , distributing it evenly. It is important that there is not a lot of filling, otherwise the product will not have time to cook. Cover the filling with the second part of the dough. Carefully seal the edges by pressing them with your fingers. There should be no air left inside, as during frying they will inflate and may burst, which will affect the appearance and juiciness of the pies.
a cast-iron frying pan or saj as much as possible and lay out the workpieces . Cook for 2 minutes on each side.
the fried pieces with a piece of butter , stacking them on top of each other.
Serve with sour cream sauce and aromatic herbs.

East is a delicate matter

Despite the fact that Slavic cuisine is considered one of the most diverse in the world, every homemaker is constantly trying to find completely new recipes for dishes that are little known to the Russian people. We have repeatedly surprised family members and guests with chebureks, delicious cheese flatbreads, and pizza. Now it's time to prepare the kutabs. This dish takes pride of place in the ranks of Azerbaijani cuisine.

Kutab are flatbreads made from unleavened dough. In general, traditionally kutabs are prepared with a filling of greens, the taste of which is complemented by various seasonings and spices. Over time, these flatbreads began to be prepared with meat filling. Now we will reveal all the secrets of preparing oriental kutabs:

Let's start with the test. It should be fresh, and also moderately elastic and soft.
Never add yeast or margarine to the dough. The classic set of ingredients consists of sifted high-grade flour, fine-grained table salt and filtered water.
Don't be lazy to knead the dough thoroughly. The longer you knead, the tastier the kutabs will turn out.
After kneading, the dough should be left in a secluded place for 15 minutes, and then kneaded again.
The size of the kutabs varies from a few centimeters to half a meter.
The dough needs to be rolled out with a long rolling pin. The thickness of the rolled out layer resembles a paper napkin.
Traditionally, lamb fillet is chosen for the filling. You can also use pork, beef or poultry.
The filling is first fried until cooked with the addition of refined vegetable oil.
Onions will add juiciness to the filling. It must be thoroughly chopped, otherwise it will not cook through.
If you want, you can add melted fat to the filling.
Onions can be grated, in a blender or food processor.
Add any aromatic herbs to taste.
The main secret: kutabs must be fried exclusively in a frying pan. Its surface should be dry and hot, without adding oils and fats.
The surface of the finished oriental flatbreads is greased with melted butter.
This oriental dish should be served with spices. Most often, housewives use sumac spice.

With Chiken

There is a more dietary option for preparing kutabs. It contains no fat, and meat is replaced by poultry fillet.

Test components:

water – ½ cup;
chicken egg C0 – 1 pc.;
salt – ½ tsp;
flour – 1.5 tbsp.

Art. = 250 ml.

Filling:

chicken fillet (possible with fat) – 250 g;
onion – 1 pc.;
parsley (greens only) – 3 sprigs;
salt to taste;
butter to taste.

With Chiken

Cooking option:

The dough is very easy to prepare. Simply mix water with egg and salt. Pour flour onto the surface and make a deep depression in it. Pour the egg water into the well and mix them gently to prepare the dough. If it turns out thick and crumbles, then you need to add 1 tbsp. l. water and continue kneading it. If, on the contrary, it sticks to your hands, then just dust it with a little flour. Roll it into a ball, cover with a towel and let stand for 20-30 minutes.
In the meantime, you need to prepare the filling. To do this, chicken fillet needs to be put through a meat grinder or chopped in a blender along with the onion. Salt and pepper.
Turn the dough into the thinnest flat cake, and then cut out a circle using a special mold or a regular plate. Kutabs can be prepared in large sizes, as well as small ones, literally for 1 bite. Post 1 tbsp. l. filling, spreading it thinly. Form the pie into a crescent shape, carefully sealing the edges so that they do not open during frying.
Bake the kutabs in the oven or cook on the stove in a cast iron frying pan for 3 minutes on both sides.
Grease each pie with butter.
It is recommended to serve the dish with herbal teas or as a snack with alcoholic drinks.

With greens

Time: 1 hour.
Number of servings: 2-3 persons.
Calorie content of the dish: 257 kcal/100 g.
Purpose: snack.
Cuisine: Azerbaijani.
Difficulty: medium.

Spring and summer are the ideal time to learn how to cook kutabs with herbs. Although even in winter you can find herbs worthy of Azerbaijani pies in stores. Do sorrel, green onions, dill, spinach, parsley, cilantro, lovage, and basil grow in your region? Feel free to use these ingredients for the filling. Combine the greens to your liking to create a delicious flatbread with a luscious green filling.

Ingredients:

flour – 400 g;
water – 0.5 tbsp.;
salt – 3 g;
greens – 100 g;
hard cheese – 150 g.

Cooking method:

Knead a stiff dough from flour, water and salt.
Cover it with a towel and let it stand for 30 minutes.
Chop your favorite greens.
Grate the cheese and mix with edible herbs.
Divide the base into 4 parts, roll each into a thin round cake.
Spread the green cheese mixture onto half of the pancake and seal the edges together with a fork or your hands. There should be no air left inside the pie.
Fry the kutabs for 3 minutes on each side in a dry hot frying pan.
Place a piece of butter on top of each serving.
Serve the treat with yogurt or sour cream.

With lamb

Kutab with meat in Azerbaijani style can be prepared using young lamb meat. They turn out tasty, aromatic and very juicy.

Ingredients:

lamb (flesh with a little fat) – 350 g;
sumac – 1 tsp;
black pepper – 1/3 tsp;
salt to taste;
onion – 100 g;
water – 1 tbsp.;
flour – 400 g;
ghee - 2 tbsp. l.

With lamb

Cooking option:

Salt the flour and mix. Adding water little by little, knead a thick but elastic mass.
Divide it into several small parts. Take a piece and form it into a thin layer using a rolling pin, no more than 1 mm thick. Take a mold and cut out circles of the desired diameter.
For the filling, make minced lamb and onions, grinding it with a meat grinder. Add sumac, ground pepper, and salt to it. Mix the minced meat thoroughly with your hands, combining all the ingredients together. Leave the minced meat to steep for 15-20 minutes so that the lamb is saturated with the aroma of onions and spices.
Place the filling on the prepared dough circles and form a crescent, pinching the edges well to prevent them from opening.
Soon saj or cast iron, heat it well. Grease with melted butter and fry the pieces for 3 minutes. on one side and the other. If desired, the kutabs can be fried in a dry, heated frying pan, and then greased with butter.
After cooking, let the pies rest for 15 minutes, covering them with a napkin. This will make them soaked and soft.

Kutab with meat in Azerbaijani style is good served with kefir and other fermented milk drinks. They are good both hot and cold.

Step-by-step recipe with photos

The filling for meat kutabs can only be beef or lamb. The composition must include lamb fat. It may be possible to replace it with beef, but I know that their refractoriness is different.

The dough for kutabs with meat in Azerbaijani style is rolled out to a transparent thinness, no thicker than a napkin, and the filling is applied in a very thin layer, otherwise they will no longer be kutabs. To roll out the dough so thin, of course, you need skill. It is convenient to do this with a long stick, which is used by all housewives in Central Asian cuisine. The dough contains nothing more than flour and water with salt.

To prepare kutabs with meat in Azerbaijani style, we will need such products.

To make the minced meat, immediately combine the beef with fat and onions. I ended up grinding the onion separately in a blender. Add salt, pepper and stir, reserving all the juices. If it is very dry, add a little boiled water. The onion gave me juice.

Mix the minced meat until smooth and leave.

Prepare the dough. To do this, mix water, salt and flour. It is impossible to indicate the exact amount of flour, it varies. But the texture of the dough should not be hard. Knead the dough on the table until it stops sticking to the surface and hands. Let the dough lie under a towel for about 15 minutes until it softens. Then mix again. The dough for thin rolling should be very elastic, so do not be lazy to knead well.

With beef and onions

Kutaby with beef is a savory pastry that everyone without exception likes. To add a different flavor to this dish, you can use spices and various herbs that go with this type of meat.

Test components:

cold water – ½ cup;
salt – ½ tsp;
premium flour – 280-300 g;
sunflower oil – 1 tbsp. l.

Filling composition:

tender beef or veal, pulp – 400 g;
fat tail fat – 1 tbsp. l.;
onion – 100 g;
salt to taste;
cilantro – 1 bunch.

Cooking option:

Combine water with oil and salt. Mix well until the salt dissolves. Gradually add flour in small portions. It may all go away or a little will remain if the dough is cool enough. Cover with a towel and let it rest for about half an hour.
Form the dough into a thick rope and divide it into pieces. Roll each piece into a ball.
Take one ball, flatten it and form into a flat cake by stretching the dough with a rolling pin. The result should be a thin cake, no more than 1 mm thick. Cut circles to the desired size.
Grind beef, fat and onion in a meat grinder. Then salt, chopped herbs and favorite seasonings are added to the finished minced meat. If necessary, you need to add water to it (about 50-70 ml) if it turns out to be very thick. Sometimes the juice from the onion is enough and adding water is not required.
Spread the beef filling onto the dough circle and fold it in half to form a crescent shape. The edges need to be sealed very well so that during the baking process they do not fall apart and the juice does not leak out.
Fry the resulting products in a frying pan without adding oil or in fat tail fat.

With liver

Kutab with liver will appeal to fans of this offal. For cooking, you can use not only beef, but also chicken or pork liver. It must undergo preliminary heat treatment before it enters the kutab.

Components:

cold water – ½ cup;
salt to taste;
wheat flour – 200 g;
Sunflower oil – 2 tbsp. l.;
small carrots – 1 pc.;
chicken liver – 300 g;
juicy onion – 1 pc.

With liver
Read also: Babka Neagra recipe. Calorie, chemical composition and nutritional value.

Instructions:

In a bowl, lightly whisk the water, oil and salt. Add all the flour little by little. The result should be a mass that does not stick to your hands, but is not too hard. Pack it in a bag and put it in the refrigerator for half an hour.
While the dough is resting, you need to prepare the liver filling. According to the method of preparation, it is similar to liver pate. To do this, you need to thoroughly rinse the liver, remove fat and films. Peel the onions and carrots, cut into small cubes, and then sauté in a small amount of sunflower oil.
Add liver to vegetables and simmer over low heat for about 10 minutes. Cool the resulting mass and grind in a blender or pass through a meat grinder.
Remove the dough from the refrigerator, form into a rope and cut into equal parts. Take one part and roll it into the thinnest layer (no more than 1 mm).
Spread the filling in a thin layer and fold in half. Pinch the edges.
Lightly grease the pan with oil and fry the pies on both sides until golden brown.

With potato

Delicious and tender kutabs are made with potato filling and cheese. Ideally, Suluguni cheese is suitable, as it melts well.

Grocery list:

water – 250 ml;
salt to taste;
Sunflower oil – 2 tbsp. l.;
flour – 500-550 g;
Adygei cheese – 200 g;
dill greens (chopped) – 3 tbsp. l.;
potatoes – 3-4 pcs.;
butter to taste.

With potato

Cooking option:

Prepare a thick dough by combining water, salt, sunflower oil and flour. It is important not to fill it with flour too much, as it will be impossible to roll it out. Wrap the finished dough in a towel and set aside.
Wash the potatoes, peel them, cut them into large pieces and boil until soft in water with added salt.
Cut the cheese into small cubes.
Turn the finished potatoes into puree, add butter. Then add cheese and dill. The filling should be quite thick. Cool.
Cut the dough into 2 parts. Take 1 part and arrange it into a tourniquet. Cut into small and equal pieces.
Flatten each piece and form into a thin circle using a rolling pin or glass bottle. Place the cooled filling on one side of the circle. Cover with the other side of the dough. Run your palm as if expelling the air from the pie. Pinch the edges. Trim the edge with a curly knife.
The preparations can be frozen and used as needed or immediately fried in a frying pan without oil on both sides. Coat the finished kutabs with butter.

This version of kutabs is especially tasty when warm, while the cheese is still soft.

Helpful information

If you liked the kutabs prepared according to the recipes described above, I advise you to take a closer look at other, no less tasty and very appetizing dishes.

Be sure to prepare delicious sochniki with cottage cheese, which are distinguished by a very attractive appearance and a wonderful taste that cannot be forgotten.
Also, don’t miss the simplest recipe for kefir flatbreads, which you can quickly and without much hassle prepare in a frying pan at home.
In addition, do not forget about the delicious Moldovan placindas, famous for their unusual taste and amazingly appetizing aroma, attracting even the most stubborn picky eaters.
Also try the delicious kystyby with potatoes. This dish will amaze those who love experimenting in the kitchen with its magnificent appearance and memorable taste.
I recommend paying attention to a quick recipe for cheese scones - an excellent option for a quick breakfast or light dinner for those who value their time and do not want to spend too much time in the kitchen.

Thanks everyone for your attention to the recipes! I look forward to your comments regarding the kutab recipes just described. Maybe you or your loved ones prepare these delicious products in a different way, using different ingredients? Write about it, let's discuss together all the pros and cons of our family recipes. Bon appetit to everyone and more impressive successes in the culinary field!

With pumpkin

This baking option is suitable even for Lent, since it contains no meat, no eggs or other prohibited ingredients. The recipe is also suitable for vegetarians and people following a healthy diet.

Components:

water – 160 ml;
sunflower oil – 1 tbsp. l.;
first grade flour – 350-400 g;
salt to taste;
pumpkin – 320 g;
white onion – 1 pc.;
salt and pepper to taste.

With pumpkin

How to cook:

In a bowl, mix the liquid with oil and salt using a whisk. Add flour and knead into a thick, dense mass. Form it into a ball, place it in a bag and refrigerate for 30 minutes.
Remove the top layer of skin and seeds from the pumpkin. Chop into small pieces of arbitrary shape. If desired, it can be grated. Chop the onion. Pour 1 tbsp into a saucepan. l. sunflower oil and sauté the prepared vegetables. To reduce calories, you can stew vegetables in water. Sprinkle with spices and salt. Turn off the heat. Let cool completely.
Divide the dough into pieces no larger than an egg. Roll each into a thin translucent layer. Form a circle using a mold or saucer.
Spread the pumpkin filling over ½ of the dough. Cover with the second part and secure the edges.
Fry the kutabs on both sides for 2-3 minutes.
Wrap the finished pies in cling film to make them soft.

Azerbaijani-style kutabs can be prepared with meat by adding minced meat to the pumpkin.

INGREDIENTS

Lamb 800 grams pulp
Onions 500 grams
Natural yogurt 500 grams
Butter 150 grams
Lavash round 32 pieces
Pomegranate sauce 2 tbsp. spoons or cherry plum paste
Sumac To taste
Vegetable oil 1 tbsp. spoon
Salt To taste
Ground black pepper To taste

Peel the onion. Pass it through a meat grinder along with the meat.

Simmer the minced meat in a frying pan with oil so that there are no large lumps left.

Add 25g butter to the minced meat to soften. Fry the meat until golden brown.

Then add the paste or sauce to the minced meat. Stir it, not forgetting to add salt and pepper.

Place the yogurt in a sieve to allow the liquid to drain. Melt the butter.

Spread each pita bread with yogurt.

Place the second pita bread on top of it. Place 2 tbsp. spoons of filling. Brush the edge of the dough with yogurt.

Fasten the edges of the product. Do this procedure with all pita breads.

Fry the kutabs on both sides in a dry frying pan until golden brown. Grease the finished pastry with butter and sprinkle with sumac. Enjoy your tasting!

With cheese and herbs

Kutaby with cheese and herbs is one of the most popular recipes. They are good as a snack as well as a snack.

Test components:

water – ¾ cup;
salt to taste;
flour – 300-350 g.

For the green filling:

2 bunches of any greens, for example, parsley, celery;
200 g pickled cheese (feta, suluguni, Adyghe);
2 tbsp. l. butter.

With cheese and herbs

Cooking option:

Place the dough ingredients into a bowl. Mix them thoroughly, combining them together. The finished mass should be dense, but not too hard. Leave it on the table for 20-30 minutes, covering it with a towel.
For the filling, finely chop the greens with a regular knife or using a blender. You can take 2-3 types of greens, it will be tastier. Break the cheese into small pieces. If the cheese is salty, then no salt is required.
Divide the dough into parts. Roll them into “transparent” cakes and place the green filling. Cover with another part of the dough, move your palm to release air and press the edges well.
Bake in the oven or in a frying pan for 2 minutes. from each side. Grease the finished pies with butter.

Azerbaijani-style kutabs with meat or other fillings are especially tasty with sour cream or fermented milk products.

Kutaby with herbs and cheese (with dough recipe)

The dough for such baking is made from the most minimal set of ingredients: water, flour and salt. True, sometimes I add a little more sunflower oil to make the shell more elastic. Then you can freeze the semi-finished products and they will not crack. And even when freshly fried, thanks to the sunflower, the crust acquires more golden brownness on a dry fryer.

Traditionally, kutabs are prepared from greens with cheese. And you can choose it to your taste: from feta and “Suluguni” to hard-melting “Russian” or “Kostroma”.

We will need:

Cheese – 250 gr.
Flour – 200 gr.
Water – 100 ml.
Butter – 60 gr. + 30 gr.
Dill and parsley - ½ bunch each.
Sunflower oil – 2 tbsp. l.
Salt – 1 tsp. + to taste.

Preparation:

1. To make the dough fresh, but still have a pleasant taste, you should dilute salt (1 tsp) in water at room temperature. Then add sunflower oil and lightly beat this mixture.

2. Gradually add pre-sifted flour and, using stirring movements (as long as this can be done with a spoon), combine the liquid with the bulk ingredient.

3. Transfer the dough to the work surface of the table and knead thoroughly so that it stops sticking to your fingers and acquires a very plastic and soft consistency. Roll into a log and place back into the bowl in which you combined the ingredients. Cover with a clean, dry towel or lid and leave for half an hour.

4. In the meantime, you can have time to prepare a delicious filling. A piece of cheese should be crushed so that it melts slightly inside the kutabs and does not form hard lumps. To do this, pass it through a grater with a large or medium mesh.

5. Remove too hard stems from well-washed and dried greens, chop the soft leaves and twigs as finely as possible and add to the cheese.

Absolutely any greens can be used: from a standard set of parsley with dill to cilantro and even spinach with green onions.

6. To prevent the cheese and herb filling from being too dry, it is advisable to add melted butter (60 g) to it. If the grated fermented milk product is not too salty, then it is advisable to add some additional salt, and then mix everything thoroughly until a homogeneous yellow-green mass is obtained.

Many housewives prefer to lightly fry the greens first, and then combine them with cheese - but here it’s up to you to decide what to do.

7. Lightly knead the rested dough and divide it into 6 identical koloboks. Using a rolling pin, turn each of them into a very thin cake. Place 1/6 of the filling on one side of the round and spread it in a thin, even layer exactly to the middle. Be sure to leave about a centimeter of empty space to the edge, so that later it will be convenient to fasten the workpieces together.

8. Lift and cover the filling with the second free half of the dough, carefully pinch the edges with your fingers. To give greater strength to the coupling, as well as to give it a beautiful appearance, you can lightly walk over the joint with a fork, simply pressing the “crescent” with it until a pattern appears.

9. Set the stove to medium heat and heat a dry, clean frying pan on it. Place one or two pieces and “dry” them on one side for a couple of minutes, then turn them over and finish “dry frying” the other side.

10. To prevent the finished kutabs from being too hard, after cooking they should be greased with a piece of butter, which for convenience should be frozen, or melt it and brush over the golden brown crust. Place the delicious half-suns in a pile and cover with a towel or lid.

11. It is best to serve the butter-soaked dish with hot tea and sour cream.

Only this food should not be cooled too much, so that the viscous viscosity of the delicious cheese filling does not disappear.