Gutabs are widespread in the Shirvan region which covers Baku, Shamakhi and the plain south to the Kur River. The cuisine of the Shirvan region is known for its flour-based dishes and, in particular, gutabs and dushbara.
Preparation time: 45 min
Cooking time: 10-15 min
- For the dough:
- 150 g/6 oz wheat flour
- For the filling:
- 250 g/10 oz pumpkin
- 25 g/1 oz pomegranate
- 25 g/1 oz chopped onion
- Pinch of cinnamon
- Peel and de-seed the pumpkin and cut into cubes. Cook the pumpkin cubes slowly over a medium flame for approximately 10 minutes. They will release water while cooking so leave the lid off the pan. If the pumpkin is not sweet, add a sprinkling of sugar.
- Chop the onion and fry in butter until it is a golden colour.
- Mash the cooked pumpkin and add the pomegranate, fried onion, cinnamon and salt.
- Mix the flour, water and salt to make dough. Separate the dough into 80-100 gram balls.
- Place the dough balls on a tea towel and cover with clingfilm. Leave the balls to rest for 5-10 minutes.
- Roll out the dough balls until they are 3 mm/0.2 inch thick. Traditionally a thin, light rolling pin is used. Use a small plate to shape the rolled-out dough into rounds approximately 20 cm in diameter.
- Spread the pumpkin mixture on one half of the the dough round. Fold the gutab in half into a semi-circle, pressing the edges together. If the edges cannot be pressed together, take out some of the filling.
- Gutabs are traditionally cooked on a saj, a convex iron griddle. A large frying pan turned upside down can be an excellent substitute for a saj. Place two gutabs at a time on the hot saj. Traditionally gutabs are cooked without oil or butter, although some cooks do cook their gutabs in fat. Turn over after 2-3 minutes or when the gutab begins to brown and cook on the other side.
- Spread the cooked gutabs with melted butter or melted clarified butter while still hot and place one on top of the other to serve.