These thin flatbreads, referred to as pancakes, are scattered with filling before being enclosed and cooked on a saj, a large iron griddle.
- 275 g plain flour, sifted
- 1 tsp caster sugar
- 2 eggs, lightly beaten
- 80 ml (⅓ cup) milk
- 1 tbsp olive oil
Spinach and herb filling
- 1½ tbsp olive oil, plus 2 tbsp extra
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- ½ bunch English spinach, leaves picked, washed, trimmed, chopped
- ½ bunch dill, chopped
- 1 tbsp tarragon leaves, chopped
- ½ bunch flat-leaf parsley, leaves picked, chopped
- 2 tbsp cottage cheese
- yoghurt and pomegranate molasses (see Note), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 1 hour
Place flour and sugar in a bowl and make a well in the centre. Place eggs, milk and oil in a separate bowl and, using a fork, beat until combined. Add egg mixture to flour mixture and stir to combine. Knead mixture for 2 minutes to form a dough, then cover with a clean tea towel and set aside for 1 hour to rest.
Meanwhile, to make filling, heat 1½ tbsp oil in a frying pan over medium heat. Add onion and cook, stirring, for 4 minutes or until softened and translucent. Add garlic and cook for 2 minutes or until fragrant. Add spinach and cook for 2 minutes or until wilted and liquid has evaporated. Remove from heat and stir in herbs. Set aside to cool completely, then stir in the cottage cheese and season with salt and pepper.
Divide dough into 4 equal pieces and roll out each piece between 2 pieces of baking paper to a thin 20 cm round. Place 2 tbsp filling in the centre of each round. Fold over into a semi-circle so that the edges meet. Heat 2 tsp oil in a frying pan over medium heat. Working one at a time, cook gutabi for 3-4 minutes on each side or until golden and dough is cooked. Wipe out pan and continue with remaining oil and gutabi. Serve with yoghurt and pomegranate molasses.
• Pomegranate molasses is from delis, greengrocers and Middle Eastern food shops.
Photography Chris Chen
As seen in Feast magazine, March 2014, Issue 29.