Name: Azerbaijani Chebureks Kutabs
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: Water - 200 Ml; Flour - 300 gram; Salt - 1 handfuls; Butter - 20 gram; Minced meat - 500 gram; Bulb onions - 3 PC.; Garnet - 1 PC.; Spice - 1 handfuls

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Azerbaijani Chebureks Kutabs

Dough

1. Water 200 Ml

2. Flour 300 gram

3. Salt 1 handfuls

4. Butter 20 gram

Filling

1. Minced meat 500 gram

2. Bulb onions 3 PC.

3. Garnet 1 PC.

4. Spice 1 handfuls

How to cook deliciously - Azerbaijani Chebureks Kutabs

1. Stage

In the warm water, add salt, flour and make a dough. Leave in a bowl, cover with a towel, let rest for 5-10 minutes.

2. Stage

Let's prepare our pomegranate.

3. Stage

Roll out the dough thinly, cut into a large round shape.

4. Stage

On half of the rolled out dough we put the stuffing, sprinkle it with pomegranate seeds. Oh, I forgot to write about the stuffing. The stuffing for kutabs is mutton, but you can also put beef. Salt it, add black pepper and onion (grate or mince together with meat).

1. Stage. Azerbaijani Chebureks Kutabs: On half of the rolled out dough we put the stuffing, sprinkle it with pomegranate seeds. Oh, I forgot to write about the stuffing. The stuffing for kutabs is mutton, but you can also put beef. Salt it, add black pepper and onion (grate or mince together with meat).

5. Stage

Fold our kutab in half. Carefully glue the edges together.

6. Stage

Put our kutabs in a frying pan. It's dry, you don't need to grease it. Turn the heat down to low, put the lid on. Fry one side under the lid, the other without.

1. Stage. Azerbaijani Chebureks Kutabs: Put our kutabs in a frying pan. It's dry, you don't need to grease it. Turn the heat down to low, put the lid on. Fry one side under the lid, the other without.

7. Stage

This is how kutabs turn out.

8. Stage

Melt the butter.

9. Stage

Smear the ready kutabs with melted butter, and sprinkle with sumac. Sumac is a spice (spice) of reddish-burgundy color with a sour taste. Sumac gives dishes a sour taste and is often used in place of lemon. It is added to meat and vegetable dishes, put in fish and poultry dishes, in marinades, salads, kebabs. It is also used to make yogurt sauce with sumac and serve it to kebabs. In general, I discovered this miracle spice!!!