Kutaby with pumpkin

One of the Caucasian snacks, Azerbaijani kutabs, are usually prepared with beef or lamb meat, cheese and onions. But another traditional filling for kutabs is pumpkin. Such kutabs turn out tender and sweet, and thanks to the pumpkin, they are also healthy. Kutab with pumpkin is usually prepared in the fall; they can also be prepared during Lent. You can add pomegranate seeds to the filling for kutabs - this will not be considered a deviation from the classic recipe.

1. Calories
   175,94 kcal
2. Protein
   4,01 gram
3. Fat
   3,35 gram
4. Carbohydrates
   33,7 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Wheat flour bakery

   ---

   
   400 g
2. Water

   ---

   
   250 ml = 250 g
3. Salt

   ---

   
   0.5 tsp. = 3.5 g
4. Pumpkin

   ---

   
   400 g
5. Sugar

   ---

   
   100 g
6. Vegetable oil

   ---

   
   1 tbsp. l. = 17 g
7. Butter

   ---

   
   1 tbsp. l. = 20 g
8. Sour cream

   ---

   
   optional
9. Matsoni

   ---

   
   optional
10. Black tea

    ---

    
    optional

Steps:

1. 
   In order not to waste time in the kitchen, prepare in advance all the ingredients, the necessary dishes for mixing the filling, a wooden rolling pin for rolling out the dough, a small deep frying pan or pan for frying the pumpkin, and a frying pan with a thick bottom. Peel the pumpkin and remove seeds and cut into small pieces. Tip: when choosing a pumpkin, give preference to medium-sized specimens. Smaller, smaller fruits are sweeter and less fibrous.
2. 
   Knead the dough. In a deep bowl or plate, mix flour, water and salt. Knead the dough. It should not turn out too steep and should not stick to your hands. Leave it to rest for 30 minutes, covered with cling film.
3. 
   While the dough is resting, make the filling. Fry the pumpkin in a deep frying pan over medium heat with the addition of a small amount of vegetable oil. Add sugar and simmer covered until done.
4. 
   Prepare the kutabs. Divide the dough into several small portions, roll each portion into a sausage and cut into small pieces. Roll out each piece very thinly, forming a circle. Place a thin layer of filling on half the circle and seal the edges. Heat a dry frying pan. Place the kutabs on it and fry over medium heat on each side until golden brown. Grease the finished kutabs on both sides with butter and stack them on a plate.
5. 
   In addition to kutabs with sweet pumpkin, hot tea with sugar or kefir is suitable. Matsoni or sour cream would also be an excellent addition to kutabs.