Kutabs with Meat
These are easy to make — the main thing is rolling the dough nice and thin. The turnovers come out delicious and juicy. Wonderful, juicy little pockets that are best eaten right off the pan.
Cooking method
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Step 1:
For kutabs with meat, grab some ground beef or lamb, an onion, and salt.
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Step 2:
Knead a plain unleavened dough from the water, salt, and flour. Slip it into a bag and let it relax and rest.
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Step 3:
Season the ground meat with salt,
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Step 4:
ground black pepper, and a splash of water if needed. The filling should be a little loose and spreadable.
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Step 5:
Roll the dough into very thin rounds. Spread the filling over one half of each round, then fold it over and press the edges to seal.
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Step 6:
Cook the kutabs in a dry skillet on both sides,
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Step 7:
covering the pan with a lid. They'll puff up a little, then settle back down.
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Step 8:
Brush the finished kutabs with a bit of butter and serve right away with hot tea.
- Kutabs with meat are wonderfully tasty, juicy, and hard to resist — while you're frying them, the kids won't leave the stove.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Mixed ground meat - 351 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
Similar recipes
- National cuisine
- Old recipes
- Baking
- Meat and meat products
- Vegetables
- Flour
- Spices seasonings spices
- Other
- Pepper
- Salt
- Water
- Caucasian cuisine
- Asian cuisine
- Frying
- In a frying pan
- Yeast-free baking
- Unsweetened pastries
- Minced meat
- From onion
- Wheat flour
- No eggs
- Recipes for lean dishes without butter