For the kutab batter:
- 2 cups wheat flour
- 1/4 teaspoon salt
- 1 tablespoon butter
- 2 teaspoons Greek yogurt
- 1 egg, beaten
- 1/2 cup water
For the filling:
- 1 small white onion, finely chopped
- 1/2 cup sorrel(or spinach if not available, with a squeeze of lemon)
- 1/2 cup spinach, chopped
- 1/4 cup spring onions, chopped
- 2 tablespoons chives, chopped
- 2 tablespoons mint, chopped
- 2 tablespoons coriander, chopped
- 2 tablespoons lavashana (or pomegranate molasses)
Stage 1: Prepare the goyerti filling
- Wash your herbs thoroughly, then dry them well.
- Chop your herbs finely, but be careful not to mash them.
- In a mixing bowl, mix together one beaten egg, 2 teaspoons of yogurt, your chopped onions, chopped spinach, sorrel, and chopped herbs.
Stage 2: Prepare the Kutab dough
- Mix your wheat flour, egg, salt, yogurt, and water in a mixing bowl until a ball of dough form.
- Divide the dough into four equal portions, about 100 grams each.
- Flatten each ball of dough into a circle about 3mm thick using a rolling pin.
Stage 3: Construct your kutab
- Spread the lavashana on top of each piece of flattened kutab dough.
- On top of the lavashana, spread some of the herb mixture on one half of the kutab.
- Finally, fold the non-covered half of the kutab over the filling, forming a semi-circle.
Stage 4: Toast the kutabs
- Toast each kutab in a non-stick skillet over high heat for 2-3 minutes per side.
- Once they’re done, take your cooked kutabs off the skillet and brush them with melted butter or ghee for serving.
- Serve yogurt on the side.
- Dust your working counter with flour to keep the dough from sticking.
- Do not oil the skillet when toasting the kutabs.
- Pomegranate molasses with a bit of lemon juice can be used if lavashana is unavailable.
- Prep Time: 15 min
- Cook Time: 15 min
Keywords: Wheat pancake, pancake pastry, pancake desert