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Pumpkin Qutab

A worthy alternative to your everyday hand pies. Give it a try! One of my friends is Azerbaijani, so our family sometimes makes dishes from that part of the world. This isn't my first time making qutab, and I've already experimented with the filling. Today's version is pumpkin. Oh, so good! I recommend it to everyone.

elisa HelgaAuthor avatar
Recipe author
Pumpkin Coutabs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 5 g
Fats 2 % 1 g
Carbohydrates 87 % 41 g
188 kcal
GI: 0 / 0 / 100
    1. Make the dough: put the flour in a bowl, add salt, pour in the warm water, and knead a firm, elastic dough. Roll it into a ball, wrap it in plastic wrap, and let it rest for half an hour.
    1. Peel the pumpkin, remove the seeds, and cut it into cubes. Steam the cubes until fully tender (I do this in a slow cooker, set for 20 minutes). Put the cooked pumpkin in a bowl, add the sugar, and purée it with an immersion blender.
    1. Divide the dough into equal pieces (I got 7), roll each into a thin round, spread pumpkin purée over one half of the round, fold the other half over, and pinch the edges firmly to seal.
    1. Cook in a dry heavy-bottomed skillet on both sides until golden.
  • The qutab are ready!
  • Gather around the table and enjoy!

Caloric content of the products possible in the composition of the dish

  • Pumpkin - 29  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g

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