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FLOUR DISHES
Kutabs with pumpkin Kutabs with greens Kutabs with meat Kyurza Khingal
	SWEETS
	Shakerbura Shaker churek Pakhlava Shor gogal Mutaky

KUTABS WITH PUMPKIN

250 gr. pumpkin;
25 gr. pomegranate pips;
140 gr. flour;
25 gr. onions;
30 gr. melted butter;
0,1 gr. cinnamon;
salt.

Peel and cube pumpkin, stew under cover. Add shredded onions, salt, pomegranate pips, cinnamon and mix thoroughly. Wrap stuffing in dough in crescent shape and fry in butter. Pour on melted butter when serving.

KUTABS WITH GREEN

150 gr. spinach;
150 gr. sorrel;
50 gr. spring onions;
15 gr. coriander and dill;
140 gr. wheat flour;
20 gr. melted butter;
20 gr. butter;
1,5 egg,
10 gr. lavashana,
50 gr. sour milk;
pepper,
salt.

Wash and cut greens. Stew with shredded onions. Add salt, pepper, lavashana and mix thoroughly. Knead heavy dough adding water, eggs, salt. Roll and cut ringlets. Wrap stuffing in crescent shape and fry both sides without butter. Pour on ready kutabs with heated butter. Serve sour milk separately.

KUTABS WITH MEAT

108 gr. – mutton;
20 gr. – onions;
15 gr. – lavashana
or 20 gr. – pomegranates pips;
110 gr. – wheat flour;
30 gr. – melted butter;
3 gr. – sumac;
pepper,
salt.

Knead heavy dough of wheat flour and salt. Roll 1-1,5 mm thick and cut out small plate size rings. Mince mutton with onions, add pepper, salt, lavashana, pomegranates pips and mix thoroughly. Wrap stuffing in crescent shape and fry in butter. Sprinkle with sumac when serving.

KYURZA

217 gr. – mutton;
30 gr. – onions;
80 r. – flour;
25 gr. – melted butter;
50 gr. – sour milk;
2 gr. – garlic;
0,1 gr. – cinnamon;
pepper;
salt.

Mince mutton with onions, salt, pepper and brown. Knead heavy dough and roll 1 mm thick. Cut out 5 cm diameter rings. Place stuffing on rings and wrap with seam up, leave one end open. Boil and then drain water. Sprinkle with cinnamon. Sour milk is served separately.

KHINGAL

165 gr. – mutton;
100 gr. – flour;
1/5 egg;
30 gr. – onions;
20 gr. – melted butter;
15 gr. – sheep cheese;
50 gr. – sour milk;
3 gr. – garlic;
0,1 gr. –safron;
pepper,
salt.

Cut mutton into 10-15 gr. pieces, salt, pepper, fry with onions in butter adding saffron infusion and bring to readiness. Knead and roll dough and cut 5x5 cm diamond-shaped pieces. Cook and colander. Serve stuffing on top of khingal and pour on melted butter. Serve sour milk with garlic and crumbled sheep cheese separately.

SHAKERBURA

240 gr. – wheat flour;
60 gr. – melted butter;
80 gr. – milk;
1 egg;
8 gr. – yeast;
200 gr. – peeled almonds or nuts;
200 gr. – sugar;
0,4 gr. – cardamom;
salt..

Heat milk till 30-35 C, put yeast, salt, eggs, melted butter, sieved flour. Keep dough for 1-1,5 hours, shape 30 gr. balls and roll them 2 cm thick. Place stuffing and make screw-shaped edges. Pattern surface. Bake at 160-180 C during 25-30 minutes.
Stuffing: pound peeled sweet almond or fried nuts and mix with sugar powder in proportion 1:1. Aromatize with pounded cardamom.

SHAKER CHUREK

530 gr. – wheat flour;
260 gr. – melted butter;
300 gr. – sugar powder;
1 egg;
3 gr. – vanillin.

Beat up melted butter with sugar powder for 25-30 minutes. Add gradually egg albumen. Put vanillin, sieved flour, grind thoroughly and knead heavy dough. Shape 60-75 gr. balls, yolk top, place on iron sheets covered with oilpaper and bake at 175-180 C during 25-30 minutes. Cool down and powder with sugar.

PAKHLAVA

240 gr. – wheat flour;
60 gr. – melted butter;
80 gr. – milk;
1 egg;
8 gr. – yeast;
200 gr. – peeled almond or nuts;
200 gr. sugar;
0.2 gr. – vanillin;
0.4 gr. – saffron;
20 gr. – honey.

Make dough and stuffing similar to shakerbura. Roll dough 0.5 mm thick. Butter griddle and place layer of dough, spread stuffing 3-4 mm thick and place second dough layer, butter surface and spread stuffing. Make 8-10 layers. Cut into 10x4 cm diamond-shaped pieces, coat surface with yolk mixed with saffron. Place half nut or pistachio kernel in the centre of each pieces. Bake at 180-200 C during 35-40 minutes. Ice surface with syrup or honey 15 minutes before pakhlava is ready.

SHOR GOGAL

726 gr. – wheat flour;
300 gr. – roasting out sheep fat;
1 egg;
60 gr. – sheep fat;
15 gr. yeast;
1 gr. – caraway-seeds;
0.5 gr. – saffron;
2 gr. – fennel;
0.5 gr. – pepper;
3 gr. – poppy-seeds;
salt.

Make yeast dough and add salt. Roll into sheets, butter and pile 9-11 layers. Cut into squares.
Stuffing: mince roasting out of sheep fat, add egg albumen, salt, spices, beat up and mix with flour. Coat surface with beated up yolk with saffron, sprinkle with poppy-seeds and bake at 234-240 C during 20-25 minutes.

MUTAKY

Pastry:
500 gr. – high quality flour;
2 eggs;
100 gr. – butter;
200 ml milk;
10 gr. – yeast;
3 gr. – salt;
50 gr. – sugar powder.
Stuffing:
150 gr. – apricot marmalade (paste);
100 gr. – sugar powder;
1/3 gr. – spoon vanilla.
50 gr. sugar powder for stewing.

Dilute yeast in a small quantity of warm milk, add egg, salt, sugar powder, 50 gr. of melted butter, mix and add flour. Knead for 15 min.
Age the pastry in a warm place for 1.5 hour. Boil away the apricot paste with sugar until it becomes thick and then cool.
Roll in the pastry to 4-5 mm thick sheet, smear with melted butter and cut into triangles. Put stuffing and roll up. Bake in oven at 180-200 C for 10-15 minutes. Cool ready articles and powder with sugar.