RCI-BR.002.0043.001
Gutap I
Deep-fried herb fritters To serve 8 to 10
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- of finely chopped scallions10 tablespoonsincluding 2 inches of their green tops
- 3 tablespoons
- of finely cut fresh dill leaves3 tablespoons
- 1 teaspoon
- 1 unit
- of butter (¼ pound stick)8 tablespoons
Method
1
Prepare the filling by combining finely chopped fresh parsley with a generous pinch of salt and black pepper, mixing well to evenly distribute the seasoning.
5 minutes
2
On a lightly floured surface, roll out the flatbread dough into thin rounds approximately 15–18 cm in diameter, keeping the dough as thin as possible for a crisp result.
10 minutes
3
Spoon a portion of the seasoned parsley filling onto one half of each dough round, spreading it evenly but leaving a small border around the edge.
3 minutes
4
Fold the unfilled half of the dough over the filling to form a half-moon shape, then press the edges firmly together to seal, ensuring no filling escapes during cooking.
3 minutes
5
Heat a dry or lightly oiled heavy-bottomed skillet or griddle over medium-high heat until hot.
3 minutes
6
Place the filled flatbreads into the skillet and fry for 2–3 minutes per side, pressing gently with a spatula, until each side is golden brown and slightly blistered.
6 minutes
7
Remove the gutap from the pan and place briefly on paper towels to absorb any excess oil.
1 minutes
8
Serve immediately while hot and crisp, cutting each gutap in half if desired for easier eating.