Kutabs of pumpkin
Kutabs of pumpkin
Kutabs, a version of pancakes, are an Azerbaijani national dish and can be made with meat, herbs or pumpkin. Today you can learn, how we in my family prepare Kutabs of pumpkin.
For the dough:
350 g wheat flour
200 ml watter
For the filling:
1 middle pumpkin (appr. 2 kg)
2 piece onion
1 piece pomegranate
Salt and pepper
Oil or butter
Cut the pumpkin into small pieces, remove the skin and put it into the pot. Let the pumpkin simmer. Do not add the water, since the pumpkin includes the juice, which will be given out. Cook the pumpkin until the juice is evaporated. Taste the pumpkin. If it is not sweet enough, add 1 tbsp of suggar.
Chop the onion and fry in the butter until slightly golden brown. Add to the pumpkin and mix them well. At last add pomegranate seeds.
Mix the flour, water and salt to make dough. Separate the dough into 150 gram balls. Place the dough balls on a tea towel and cover with clingfilm. Leave the balls to rest for 5-10 minutes.
Roll out the dough balls until they are 2 mm thick. Traditionally a thin, light rolling pin – ohlov is used. Use a small plate to shape the rolled-out dough into rounds approximately 20 cm in diameter. Spread the filling thinly (appr. 50 gr per kutab) on one half of the dough round. Fold in half into a semi-circle, pressing the edges together.
Kutabs are traditionally cooked on a saj, a convex iron griddle. A large frying pan turned upside down can be an excellent substitute for a saj. But it is working only with gas stove. If you have electrical stove, use usual pan. Place two kutabs at a time on the hot pan. Traditionally kutabs are cooked without oil or butter. In our family we like to cook kutabs in a little bit oil or butter (not much!). Turn over after 2-3 minutes or when the kutab begins to brown and cook on the other side.
If you didn’t use oil or butter, when cooking, so spread the cooked kutabs with melted butter or melted clarified butter while still hot and place one on top of the other to serve.
Nush olsun! Bon appetite!