Mutton - 108 g; onions - 20 g; lavashana (rolled thin tablets of dried cherry plums) - 15 g or pomegranates - 20 g; wheat flour - 110 g; butter oil - 30 g; sumakh - 3 g; pepper -0.1 g; salt to taste.
Take wheat flour, add salt and make tight dough. Roll the dough 0.5-1 mm thick and cut from it round pieces the size of a pie plate. Put mutton and onions through the mincer, add pepper, salt, lavashana and pomegranate. Mix thoroughly. Wrap the filling in pieces of dough in the shape of a crescent and roast in oil in a frying pan. Sprinkle with sumakh when serving.
Kutaby with Greens (Green Crepes)
Domestic or wild herbs comprise the filling in this vegetarian version of a gutab. While the process of folding a circle of dough over the filling is the same, the ingredients vary from region to region, as cooks use the wild herbs that are available. Coriander, chives and parsley are common ingredients; nettle, wild coriander or watercress may also be included. Like many other Azerbaijani dishes, this type of gutab is topped with plain yogurt.
Greens (spinach - 150 g, sorrel - 150 g, spring onions - 50 g, coriander and dills - 15 g); wheat flour - 140 g; butter oil - 20 g; butter - 20 g; lavashana -10 g; egg - 112; matsoni - 50 g; pepper -0.1 g; salt to taste.
Wash the greens, chop coarsely and stew with simmered onions. Add salt, pepper and lavashana and mix thoroughly. Make tight dough with the addition of water, egg and salt. Roll the dough and cut out round pieces. Fold the filling in dough in the shape of a crescent and roast both sides on a dry frying pan.
When serving, pour heated butter over the kutaby. Matsoni is served separately.
Kutaby from Wild-Growing Plants Wild-growing herbs (cheese-flower, shepherd's purse, ziziphora, white dead nettle, chickweed, etc.) - 400 g; wheat flour - 150 g; butter oil - 20 g; butter -20 g; lavashana -10 g; egg - 1/2; yeasts - 10 g; matsoni - 50 g; pepper and salt to taste.
Sort out the greens, wash, chop and stew in oil. Add salt, pepper and lavashana. Mix thoroughly. Make dough from wheat flour with the addition of water, egg, yeasts and salt. Roll pieces of dough into big round pieces 2 mm thick. Wrap the filling in dough, giving it the shape of a crescent and roast both sides on a dry frying pan. Pour molten butter over the hot kutaby. Matsoni is served separately.
P.S. All kutabs go very well with sumac. Sumac has a tart flavor that is very nice sprinkled on fish, chicken, over salad dressings, rice pilaf, or over raw onions. Try substituting in any dish on which you might squeeze fresh lemon juice. If you enjoy hummus, try topping it with a sprinkling of sumac. It's delightful!
The same berry that we ignore growing on a roadside bush is considered essential for cooking in much of the Middle East, in the same manner as we use lemon juice or vinegar. Sumac has a very nice, fruity-tart flavor which is not quite as overpowering as lemon. The Romans used sumac frequently before lemons were available to them. In addition to their very pleasant flavor, flakes from the berry are a lovely, deep red color which makes a very attractive garnish.