Qutab recipe

Paper-thin unleavened half-moons cooked dry on a convex saj, brushed with butter and finished with sumac.

1 hour and 40 minutesmedium10 ingredients

Ingredients

• 2 tsp sumac
• 400 g ground lamb
• 60 g pomegranate seeds
• 300 g all-purpose flour
• 180 ml water
• 1 onion
• 1 bunch fresh coriander
• 40 g butter
• 1 tsp salt
• 1 tsp black pepper

How to make Qutab

1. Mix 300 g flour, 180 ml water and 1 tsp salt into a firm dough, knead 5 minutes, cover and rest 30 minutes so it rolls out thin without tearing.
2. Grate 1 onion and squeeze out its juice, then mix it raw with 400 g ground lamb, a chopped bunch of coriander, 1 tsp black pepper and 60 g pomegranate seeds.
3. Divide the dough into 8 balls and roll each one paper-thin, about 22 cm across; you should almost see through it.
4. Spread 2 tbsp of filling over half of each disc, fold into a half-moon and seal the edge with a fork.
5. Heat a heavy pan or saj over medium-high heat with no fat at all; a greased pan fries the dough instead of blistering it.
6. Cook each qutab 2-3 minutes per side until the surface is speckled with dark blisters and the lamb is cooked through.
7. Brush each hot qutab with melted butter (40 g in total) and stack them under a cloth so they stay supple.
8. Sprinkle generously with sumac and serve with plain yogurt.

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