Azerbaijani Lamb Qutab with Sumac

What you need

• 300 g (2 1/2 cups) all-purpose flour, plus extra for rolling
• 1 1/2 tsp fine salt, 1/2 tsp for the dough, 1 tsp for the filling
• 180 ml (3/4 cup) warm water
• 400 g (14 oz) ground lamb
• 1 large onion, grated and squeezed dry
• 1 handful fresh cilantro, finely chopped
• 1/2 tsp black pepper, freshly ground
• 30 g (2 tbsp) butter, melted
• 1 tbsp sumac
• 200 g (3/4 cup) plain yogurt, for serving

Method

Restated from the original video

1. 1

   Mix the flour and 1/2 tsp salt in a bowl, then pour in the warm water gradually and knead into a soft dough that does not stick to your hands.

2. 2

   Cover the dough and rest it 30 min.

3. 3

   Mix the lamb with the onion, cilantro, pepper and 1 tsp more salt until it feels sticky.

4. 4

   Divide the dough into 12 balls and keep them covered.

5. 5

   Roll one ball on a floured surface into a very thin circle, about 18 cm (7 in) wide.

6. 6

   Spread 2 tbsp of filling in a thin layer over half of the circle, leaving a 1 cm (1/2 in) border.

7. 7

   Fold the empty half over the filling, then press the edges with a fork to seal. Trim the curved edge neatly if you like.

8. 8

   Heat a heavy dry frying pan over medium-high heat.

9. 9

   Cook 2-3 qutab at a time, turning once, until browned in spots and the lamb is cooked through, 2-3 min per side. Prick any large bubble with a fork.

10. 10

    Brush each hot qutab with butter and stack them under a cloth.

11. 11

    Dust with sumac and serve hot with yogurt.

Imported from vegetarianrecept.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.