Kutaby with fruit and meat fillings
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Kutaby with banana-Apple and meat fillings. Qutab (or gutab) — flour dish of Azerbaijani cuisine, fine cake in the shape of a Crescent made of unleavened dough with filling. My family is very fond of pasties. But sometimes pasties want to, but the oil in which they fry - do not want at all! Fried on a dry pan WITHOUT OIL... kutaby - a great alternative. Make meat for my husband and banana-Apple sweet filling for children. Delicious hot (crispy dough, soft filling) and cool (the dough is impregnated with the filling and becomes softer). Recipe sweet filling belongs to Natalia Grekova, but I'm doing it a little differently.
Ingredients for Kutaby with fruit and meat fillings
- Flour - 2.5 stack.
- Water - 250 ml
- Salt - 1 tsp.
- Meat - 250 g
- Onion - 1 piece
- Spices - to taste
- Salt - to taste
- Banana - 1 piece
- Apple - 1 piece
- Sugar - 2 tbsp
- Starch - 2 tbsp
- Butter - 15 g
- Water - 50 ml
- Cinnamon - 0.5 tsp.
Step by step instruction of cooking Kutaby with fruit and meat fillings
From this number of products I get 20pcs. cutbow with a diameter of 17 cm each stuffed on 10 PCs.
So, knead elastic and manageable dough from flour, water and salt. Cover and allow to rest for 20-30 minutes.
Make fruit filling (or use jam, adding starch).
Peeled banana and an Apple.
Banana mash with a fork, Apple RUB on a small grater. Stir.
Put in a saucepan with a thick bottom or pan with non-stick coating. Add sugar, starch, oil, cinnamon and water. Stirring constantly, bring to a boil. Let cool to room temperature.
Prepare meat filling.
Grind in a meat grinder meat and onions. Add salt and spices. Stir.
Two types of toppings ready.
For cutbow with a diameter of 17 cm divide the dough into portions as follows. Cut into 4 parts. From each part form a ball, which also divide into 4 parts. All blanks stored covered so as not to dry.
The work surface and rolling pin liberally sprinkle with flour. Roll out the dough to a thickness of 1-2 mm. Cut out the circle. I like to use the lid of the pot, very comfortable to press and hold on the handle.
Trimming is sent to the rest of the dough, then roll out to cutbow.
Spread even layer of stuffing on one half of the workpiece.
With a silicone brush, grease the edges of the dough with water for better adhesion.
Cover with stuffing second half of the workpiece, press out excess air and glue edges. I have bonded with the eternal problem, so doing it the back of a spoon.
So form all the kutab. Before roasting the stored set.
I do with lots of toppings and the dough and the meat was moist, prepared as follows: spread on a well-heated pan and fry on medium heat one side under the lid, the second without cover.
Next, you can lubricate ready kutabs with melted butter, but I like them in this form.
Ready kutabs be sure to cover the dough does not become stale.