Boil potatoes for stuffing. Choose three medium tubers, rinse well from earth and other dirt, place in cold water, salted 1 tsp salt and boil until tender. It took me about 25 minutes to do this.
In a wide and deep bowl, sift good-quality white and dry flour along with salt. For a better connection of the liquid with the flour, make a depression in the dry mixture. Pour in the indicated volume of warm (not hot!) Water with the addition of non-aromatic vegetable oil.
Using your fingers, gently combine the water with the butter and flour.
Knead the dough quickly so that it does not become too elastic. Such unleavened dough will not stick to the fingers and the work surface, so additional sprinkling of the table or hands with flour will be superfluous.
Before rolling out the dough, let it rest a little - put it on a clean surface (board, bowl), cover with a towel or tighten our dough ball with a film, but be sure to cover it so that it does not dry out.
While the dough is resting, let's make the filling.
Peel the skin of boiled potatoes, cut the tubers several times and put them in a bowl. Mash the potatoes into a puree. You can make it with a potato masher, run it through a meat grinder, or chop potatoes in a blender. If potato mass it turns out too dense, then you can add a little boiled water.
Finely chop the washed and dried herbs. It might be young green onion, young garlic, parsley, dill, cilantro, etc.
Mix crushed potatoes with herbs. Stir and complement the taste of the filling by adding salt and pepper.
If you have some yesterday's puree left at home, then it can also be used for the filling, additionally mixed with herbs.
Divide the dough into equal parts. Take a ball of dough and roll it on a flat and smooth surface into a thin cake (while the thickness of the dough should be the same).
Put the filling on one half of a thin cake (about 1.5 tablespoons).
cover potato stuffing the second half of the dough and secure the edges.
I suggest using a fork. Firstly, you will get a beautiful curly edge, and secondly, when pressed with a fork, the dough sticks together very well and will not open when frying.
Tip: do not make the curly edge of the dough too wide, as the dough will dry out during frying and may be too hard.
There are a great many options for preparing kutabs. So today I wanted to cook them with different fillings. They are prepared quickly, most of the ingredients are always at hand, eaten instantly. Baked in a pan without oil. Toppings can be "composed" by yourself, depending on your preferences. Today I had vegetarian toppings. You can make them completely lean (that is, without using butter and other non-lean ingredients in the recipe). In general, fantasize! One thing I guarantee you - they will scatter in five minutes! :) From the indicated number of products, I got 7 rather large kutabs.
Ingredients for "Kutaba with greens, tops, potatoes, cheese":
Dough
- / (I cook by eye, so the amount is approximate!) - 3 stacks.
- (Water should be lukewarm or room temperature. The quantity is approximate, depending on the quality of the flour - see for yourself!) - 450 ml
- — 2 pinch.
- (Melt, for greasing ready-made kutabs. Vegetarians or fasting people can skip this step, or use some kind of acceptable sauce for themselves, for example, based on olive / vegetable oil or tomatoes.) - 100 g
Green stuffing
- — 1 bunch.
- — 1 bunch.
- — 1 bunch.
Potato and cheese filling (either one or the other separately)
- (I boiled two jacket potatoes in a double boiler, peeled them, just mashed them with a fork and salted them.) - 2 pcs
- (Any white (not boiled) cheese like Adyghe. You can use cheese or even cottage cheese. I had on hand italian cheese Ricotta. Grate and mix with potatoes. You can use each ingredient separately.) - 80 g
- (for tenderness. You can do without sour cream.) - 1 tbsp. l.
- — 1 pinch.
tops filling
- (We often sell beets along with tops. I used beets today for vinaigrette, but the tops remained. I decided to attach it by preparing kutabs !!) - 1 bunch.
- — 80 g
Cooking time: 40 minutes
Servings: 4
Recipe "Kutaba with herbs, tops, potatoes, cheese":
Add the flour, gradually pouring in water, knead with a fork. Then knead with your hands for about 10 minutes. The dough should be fairly firm, but not tough. We roll into a ball, put in a bowl, cover with a lid and let it rest for 20 minutes, and preferably 30.
In the meantime, we prepare our toppings. Cut dill, parsley and cilantro - put in a separate bowl.
We cut the beet tops, we also place them in a separate bowl. You can mix the tops with cheese and add sour cream, but today I posted everything separately. Cheese rubbed on a grater, boiled potatoes crush with a fork and add. I also poured one teaspoon of melted butter, for taste.
I mixed part of the potato with part of the cheese in a 1x1 ratio, salted it, added a spoonful of sour cream for tenderness. I left the other part of the potato in its pure form, as well as part of the cheese. Thus, you can combine the fillings with each other as you like.
We return to our test. We form such a sausage from it, cut off a small part. Put the rest of the sausage back into the bowl, cover with a lid so as not to wind.
Sprinkle the work surface and rolling pin with flour, roll out the dough as thin as possible. Best of all, 1-2 mm thick. In shape, it can be a circle, or maybe an oval, like mine ... or even a rectangle))) The shape can always be corrected during the cooking process.
We spread the filling on one half of the rolled cake (in this case, from greens). Do not spare the greens, put it abundantly enough so that there is more filling than dough.
ATTENTION: we add the greens only now, when it is already on the cake, and not before! So that the liquid does not stand out and our filling does not turn into an incomprehensible mess. By the way, you can pepper to taste, but this time I did without pepper.
We spread our cheese-potato filling on top, distribute it evenly, as far as possible. (approximately 1 tablespoon with top).
We cover the second half of our cake and make sure that there is no air left inside.
We slightly level our future kutab, and crush its edges with a fork, for a better bond. At this stage, you can cut off the excess dough at the edges, and improve the shape, just do not overdo it. We put our kutab aside, best of all on a flat dish.
We do the same with the tops - I put it on half the cake, salted it,
Put a spoon on top grated cheese, fastened and laid on a flat dish, separately from the previous kutab. For different fillings, I have different plates, so as not to confuse :)
I do the same with all the following kutabs. Toppings can be combined with each other as you like.
I made two with greens, two with tops and cheese, two with potato and cheese filling (and a tablespoon of sour cream), and there was still a little filling left - I mixed everything that was left: greens, tops and potato and cheese filling and made such a kutab .
Put our kutab on a well-heated pan. It is advisable to shake off excess flour from it so that it does not burn. (I have them slightly burnt, I did not shake off the flour, but oh well) :)
The fire can be reduced to "slightly above average". Bake for about 2-2.5 minutes each side. We look at the dough, it is enough that it just browned.
We turn over. Our kutab resembles thin lavash. You can use the lid for a while, but this is not necessary. The main thing is that both sides are reddened.
Grease the finished side, while the second is browning, right in the pan with melted butter.
We present to your attention the recipe appetizing dish which will please everyone without exception.
This is on my table appetizing snack are always very popular. You can cook it with different stuffing. We suggest you make it with potatoes and cheese. This dish can be served as a separate appetizer or as an independent dish. Excellent as a snack. Kutabs are hearty and mega appetizing. Save the recipe and dilute your menu with such yummy.
Required Ingredients
For the test
- 250 ml water
- 650 gr flour
- 1 teaspoon salt
- 1 tablespoon vegetable oil
For filling
- 200 gr Suluguni cheese
- 4 potatoes
- 50 gr green onions
- 30 gr dill
- 30 gr butter
- butter for greasing
Starting the process
- First of all, we take up the preparation of the test. To do this, in a separate container, combine water, salt, oil and flour. We knead the dough. As a result, it should turn out to be quite dense. Then we cover it with a towel and leave it for a while.
- Let's start preparing the filling. To do this, boil the potatoes in salted water until tender.
- Then chop the cheese or chop it finely.
- Puree the cooked potatoes with the addition of butter.
- Then we send here greens, previously chopped, and cheese. Also add salt and ground black pepper to taste. We mix everything well.
- We form a tourniquet from the dough and cut it into several pieces.
- Then we roll each of them into a thin cake. On one side, lay out the prepared filling and cover with the second side. We connect the edges, while it is required to expel the air. Using the wheel, trim the edges nicely.
- We send it to a preheated dry frying pan to fry on both sides until golden brown.
- Then we grease the finished products with butter.
- Now you can serve.
You may also like the recipe of which you will find on our Recipe Ideas website.
Everyone in our family loves kutabs! If possible, they are prepared together and quickly. Kutaby can be cooked not only with meat and herbs, but also with any other filling - for example, potatoes and cheese.
It is better to take pickled cheese or one that melts easily. Suitable Adyghe or Suluguni.
To make kutabs with potatoes and cheese delicious, you need to try to roll out the dough very thinly and spread the filling in a thin layer.
To prepare the dough for kutabs, we take all the products stated in the list.
From water, salt, oil and flour, knead a dense dough.
Cover the dough with a towel and leave to mature while you prepare the filling.
To prepare the filling, take the following ingredients. The proportions are arbitrary, what you want more, then put it.
Boil potatoes in salted water.
Cheese crumble or finely chop.
Drain the water from the boiled potatoes and mash them into a puree, adding butter.
Then add chopped herbs and cheese. Salt and pepper to taste, mix well.
Take a portion of the dough, roll it into a tourniquet and cut into equal pieces.
Flatten each piece into a cake and roll out thinly so that the dough is translucent. Spread a thin layer of filling on one side.
Cover with the other side of the cake and press firmly to expel the air. Cut the edges of the dough with a wheel. The cheese will melt when frying and the filling will become smooth.
Put the finished kutabs on a tray dusted with flour. They can also be frozen for future use and stored in the freezer until needed, wrapped in a plastic bag or folded into a container.
Fry kutabs on both sides in a dry frying pan and stack them on top of each other.
Be sure to lubricate the surface with butter.
Kutaby with potatoes and cheese are ready.
Serve them with mint tea or sour milk sauces.
Kutaby with potatoes
Kutaby with potatoes - delicious flat patties in the form of a crescent from a simple dumpling dough, baked in a dry frying pan (without oven). You can make a lean version. Kutabs stuffed with mashed potatoes are not only tasty to eat with sweet tea, but also interesting to cook (with the whole family).
Ingredients for dough and toppings
for 24-25 kutabs with a diameter of about 15 cm
- Flour - 3 cups + for sprinkling and rolling;
- Salt - 1 teaspoon;
- Egg - 1;
- Water - 150 ml (3/5 cup)
Potato Stuffing
- Potato - 10-14 medium-sized tubers;
- boiled carrots - 1 small;
- Butter - 1 tablespoon (optional)
- Vegetable oil - 3-4 tablespoons;
- Salt;
- Dill - a couple of sprigs (can be replaced with dried basil);
- Who loves onions - take 1 onion (finely chop, fry until transparent with light browning, season with it mashed potatoes instead of plain vegetable oil).
Butter (about 2-3 tablespoons) or vegetable oil for lubrication.
How to cook
1. Make unleavened dough (like dumplings)
- Combine flour with eggs, water and salt. Knead the dough. Cover (so as not to dry) and leave it to stand for 20 minutes. The dough is soft, not steep. If it's a little sticky, don't worry. When rolling, the flour on the table and on the rolling pin will help you.
2. Prepare the potato filling
- Boil potatoes. Drain the water, leaving a little at the bottom for puree. Salt and ceiling, seasoning with oil - vegetable and creamy. Add carrots (finely grated) and finely chopped dill. Stir, cool to room temperature (or warm).
Mashed potatoes can be made ahead of time or leftover from lunch or dinner. If you do not put butter and grease the kutab after baking vegetable oil then the recipe will be lean.
If you cook with onions, then you can season with just the onion and the oil on which it was fried.
3. Make kutabs and bake them in a frying pan
- Roll the rested dough into a sausage and divide into 8 equal parts. Roll each piece back into a ball. There is always one ball in the work, the rest are covered with a film or a lid (so as not to get stale).
- Roll out the ball thinly. I got 3 kutabas of each ball. Cut out a circle on the saucer. Put 1 tablespoon of the filling on one half of each mug (approximately, I scooped it up with my hand, the puree is plastic, I took a piece the size of the floor of a small cutlet). When distributing the dough, step back from the edge of 1 cm (for pinching).
- Cover the filling with the second half of the dough. Protect the edges (tightly).
For a stronger connection and for beauty, I made a wavy edge. How to do this, I better show in the photo. This is the same as the curly edge of the dumplings (with the edge bent at regular intervals (about 1 cm).
- Heat a frying pan (on which you can bake without oil, for example, cast iron) (do not lubricate or water with anything). Put kutabs in it and bake over medium heat until lightly browned, then turn over and brown the second side.
4. Lubricate kutabs with oil
- Lubricate ready-made hot kutabs with butter (or vegetable oil) and put them under a film or put them in a plastic bag. So they will become softer and more tender.
Kutabs with potatoes are good with tea and just like that. This is great home cooked food. natural products made by hand.
If suddenly you don’t have anything for dinner or don’t know what to serve for lunch after soup, potato kutabs will completely satisfy your family’s hunger and delight them with their interesting look and hearty taste.
Bon Appetit!
Kutab homemade with potatoes
Baked pies with potatoes - kutaby
finely grated boiled carrot and a little bit of dill 
Combining potatoes with carrots 
We make stuffing from potatoes with the addition of carrots and dill 
Potato Stuffing 
All the dough into 8 parts, then from each kolobok you get 3 kutab 
Cut out a circle from the dough 
We spread the filling on 1 half of the dough, cover the second 
First bend the tip 
Bend the edge inward at regular intervals 
We pinch the edge with a stroke of 1 cm 
Pinched wavy edge of kutab 
It is necessary to start baking kutaba when there are 2 times more of them than fit in the pan. While they are baking, make new ones. 
We bake kutabs in a dry frying pan 
Hot kutabs lubricated with oil 
Kutabs on a plate
