Saturday, June 13, 2015
Azerbaijan - Kutab
1/2 teaspoon salt
4 floz milk
1 small onion
8ox lamb mince
2 garlic cloves
1/4 teaspoon chilli flakes
1/4 teaspoon star anise
1/4 teaspoon salt
1 knob of butter
1 teaspoon sumac
Put half the flour in a bowl with the milk and salt for the dough. Mix well until gooey.
Add the rest of the flour and mix to form a stiff dough. Knead the dough for three minutes.
Wrap the dough in clingfilm and leave for 30 minutes to rest. While the dough is having a well-earned break you can make the filling. Melt the butter in a pan and add the chopped onion and garlic.
Saute the vegetables for a few minutes. Grind up some star anise. A bit of salt helps with the grinding process.
Add the star anise, chilli flakes and salt to the onion and garlic. It smells wonderful at this point.
Add the mince and cook until browned.
Time for the dough to get back to work. Roll out small pieces of dough to make circles.
This recipe makes about 12 circles. I'm glad I halved the original recipe. Fill half the circle with lamb mince and fold over.
Put the kutabs in a frying pan and cook for a few minutes turning occasionally until they're done. Sprinkle with a bit of sumac.
These were great! The lamb filling smelled so good from the spices that we were lucky to have enough meat left for the dish as JD and I pinched the odd spoonful. Leigh loved the sumac and says it's her favourite spice now. The kutab held together really well while being cooked, I expected the filling to escape a bit. You can pick up and eat these (Leigh did) but I ate mine with a knife and fork. Each bite is like a mini spiced lamb mince sandwich. Very nice indeed. I'm tempted to try them again with a different filling, maybe pumpkin.