Composition / ingredients
Cooking method
1. Knead the dough: pour the flour into a bowl, add salt and pour in warm water, knead the elastic dough. Roll the dough into a bun, wrap it in plastic wrap, leave it to "rest" for half an hour.
2. Peel the pumpkin, remove the seeds, cut into cubes. Boil the prepared cubes for a couple until fully cooked (I do it in a slow cooker, I set the time for 20 minutes). We put the finished pumpkin in a bowl, pour sugar and puree with an immersion blender.
3. Divide the dough into equal parts (I got 7), roll each into a thin circle, spread pumpkin puree on one part of the circle, cover with another part, carefully pinch the edges.
4. Fry in a dry frying pan with a thick bottom on both sides until a golden blush appears.
Kutabs are ready!
Gather at the table and enjoy your health!
Calorie 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
