Gutap I

Gutap I Recipe - Vegetarian Food from Turkmenistan

Region / culture: Turkmenistan | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 6 |

Vegetarian diet

Introduction

Gutap I is a traditional Turkmen dish that consists of savory fried fritters filled with a mixture of herbs and butter. These delicious fritters are perfect for serving as an appetizer or snack.

History

Gutap I has been a popular dish in Turkmen cuisine for generations. The combination of fresh herbs and butter encased in a crispy dough shell makes these fritters a favorite among locals and visitors alike.

Ingredients

10 tbsp of finely chopped scallions, including 2 inches of their green tops
3 tbsp of finely chopped parsley
3 tbsp of finely cut fresh dill leaves
1 tsp of salt
freshly ground black pepper
8 tbsp of butter (0.25 lb (113 g) stick)

Dough

see Samsa recipe

How to prepare

In a mixing bowl, combine the chopped scallions, parsley, and dill. Toss them together with salt and pepper.
Cut the butter into small pieces and chill until the dough is ready.
Prepare and cut the dough into 48 squares, following the instructions for Samsa.
Place 1 tsp of herb filling and a small amount of butter on each square of dough.
Fold the corners of the squares and firmly pinch them together to enclose the filling.
Pour enough oil into a deep-frying saucepan or heavy casserole to reach a depth of 4 inches (10 cm). Heat the oil until it reaches a temperature of 375°F (191°C).
Carefully drop 10 to 12 fritters into the hot oil and fry for 3 to 4 minutes, or until they become crisp and golden.
Using a slotted spoon, remove the fritters from the oil and drain them on paper towels. Repeat the frying and draining process with the remaining fritters.
Serve the fritters immediately as an accompaniment to cocktails or tea.

Variations

Add minced garlic or onions to the herb filling for extra flavor.
Use different herbs such as cilantro or mint for a unique twist on the traditional recipe.

Cooking Tips & Tricks

Make sure to finely chop the herbs to ensure even distribution of flavors in the filling.

- Chill the butter before adding it to the filling to prevent it from melting too quickly during frying.

- Be careful when frying the fritters, as the oil can splatter. Use a deep-frying saucepan or heavy casserole to minimize mess.

Serving Suggestions

Gutap I can be served as an appetizer with a side of yogurt or a dipping sauce. It can also be enjoyed as a snack on its own.

Cooking Techniques

Deep-fry the fritters in hot oil to achieve a crispy and golden exterior.

- Make sure to seal the edges of the dough tightly to prevent the filling from leaking out during frying.

Ingredient Substitutions

If you don't have fresh herbs, you can use dried herbs instead. Just reduce the amount by half as dried herbs are more concentrated in flavor.

Make Ahead Tips

You can prepare the herb filling and dough ahead of time and assemble the fritters just before frying to save time.

Presentation Ideas

Serve Gutap I on a platter garnished with fresh herbs for a beautiful and appetizing presentation.

Pairing Recommendations

Gutap I pairs well with a refreshing cucumber salad or a tangy tomato salsa.

Storage and Reheating Instructions

Store any leftover Gutap I in an airtight container in the refrigerator. To reheat, place the fritters in a preheated oven at 350°F (177°C) for 5-10 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Gutap I contains approximately 150 calories.

Carbohydrates

Each serving of Gutap I contains approximately 15 grams of carbohydrates.

Fats

Each serving of Gutap I contains approximately 10 grams of fats.

Proteins

Each serving of Gutap I contains approximately 2 grams of proteins.

Vitamins and minerals

Gutap I is rich in vitamins and minerals, particularly vitamin A and vitamin K from the fresh herbs used in the filling.

Alergens

Gutap I contains gluten and dairy from the dough and butter used in the recipe.

Summary

Gutap I is a flavorful and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Gutap I is a delicious and satisfying dish that is perfect for serving as an appetizer or snack. With a flavorful herb filling encased in a crispy dough shell, these fritters are sure to be a hit at your next gathering.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was during a trip to Azerbaijan, a country known for its rich culinary tradition and unique flavors. I had the pleasure of staying with a local family in a small village, where I was treated to homemade meals that were unlike anything I had ever tasted before.

One evening, as I sat at the family's dinner table, I watched in awe as the matriarch of the family prepared a dish called Gutap. The aroma of the spices and herbs filled the air, and I couldn't help but ask her for the recipe. She smiled warmly and invited me into her kitchen, where she patiently showed me how to make the dish step by step.

The process was intricate and laborious, but I was captivated by the way she moved with such grace and skill. As I watched her work, I realized that this recipe was more than just a list of ingredients and instructions – it was a piece of her heritage, passed down through generations.

After my stay in Azerbaijan, I returned home with a newfound appreciation for the art of cooking and a desire to recreate the flavors of Gutap in my own kitchen. I spent hours pouring over cookbooks and experimenting with different combinations of spices and fillings until I finally perfected the recipe.

The key to making Gutap, I discovered, lies in the dough. It must be rolled out thin and delicate, then filled with a savory mixture of minced meat, onions, and herbs. The edges are then crimped together to create a beautiful, flaky pocket of goodness.

As I made Gutap for the first time in my own kitchen, I couldn't help but think back to the kind matriarch who had shared her recipe with me. I felt a connection to her and to the country of Azerbaijan, as if I had brought a piece of their culture back with me.

Over the years, I have continued to make Gutap for my family and friends, sharing the story of how I learned the recipe and the memories of my time in Azerbaijan. Each time I take a bite of the golden, crispy pastry, I am transported back to that small village kitchen, surrounded by the sights and sounds of a place that will always hold a special piece of my heart.

As I sit down to enjoy a plate of Gutap with my loved ones, I am reminded of the power of food to connect us to our past and to each other. And I am grateful for the opportunity to share this delicious recipe with those who mean the most to me.