Gutap - kazakh deep-fried herb fritters

10 servings

Ingredients

Quantity Ingredient
3 tablespoons Dill freshly chopped fine
3 tablespoons Parsley freshly chopped fine
1 tablespoon Garlic minced
9 tablespoons Scallions chopped fine
1½ cup All purpose flour
½ teaspoon Salt
1 teaspoon Cider vinegar
¼ cup Sour cream
2 tablespoons Butter
½ teaspoon Flour
6 tablespoons Finely minced onion
1 tablespoon Black pepper frshly ground
8 tablespoons Butter
1½ teaspoon Salt
4 tablespoons Butter, softened
⅔ cup Luke warm water
½ teaspoon Salt
1 teaspoon Black pepper frsshly ground
1 tablespoon Lemon or lime juice frshly squeezed & strained

Directions

FILLING

DOUGH

SAUCE

DOUGH: Place the flour into a deep mixing bowl. Make a hollow in the center. Add the water into the hollow, salt, & 2 T of the butter. Stir slowly untilk all of the ingredients are well mixed and the water is totally absorbed. Beat vigorously with a large spoon until a firm, stiff dough is formed. Gather the dough into a ball. on floured surface roll the dough ball out into a rectangle approx. 16" x 18".

Brush the dough with the remaining butter, fold into quarters, then roll it out as thinly as possible. Cut into a 16" x 18" rectangle the cut that into 48 each 2" squares. FILLING: Combine the salt, pepper, scallions, garlic, parsley, & dill. Cut the butter into tiny bits and chill until the dough is ready. Place a teaspoon of the filling mix into the center of each square, add a piece of the butter to each.

Draw up the corners and pinch them together firmly thus closing the filling into the dough. Heat enough oil in a deep pot. Heat to 375 degrees F. and drop in 4-6 of the filled squares. Cook for 4 minutes, remove from the oil, drain, and serve warm. SAUCE: Melt the butter, add the chopped onions, the salt, the pepper, & the vinegar. Cook for 4 minutes then add the remaining ingredients. Stir constantly until it thickens. Remove from the heat. Ad the lemon juice and serve over the fritters. Origin: Tanya Nurgaznikev, Chef Hotel Otrar, Almaty-Kazkahstan, 1994

Submitted By DON HOUSTON On 04-26-95

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