This is a traditional Azerbaijani recipe for a classic dish of stewed spinach, sorrel and spring onions served topped with pastry half-moons (gutab) and a yoghurt sauce.
50g spring onions, chopped
1 tbsp mixed coriander and dill, chopped
1 tbsp flat-leaf parsley, chopped
1/2 egg, beaten
140g wheat flour
50g plain yoghurt
salt and freshly-ground black pepper, to taste
Green Gutab Preparation: Method:
Wash and chop the greens then add a little butter to a pan and use to fry the greens and onions gently for 5 minutes. Add 200ml water then bring to a boil, reduce to a simmer then season, cover, and cook for 25 minutes, or until the ingredients are puréed and the mixture is almost dry. In the meantime, sift the flour into a bowl and add the herbs and beaten egg. Add just enough water to bring the mixture together as a stiff dough. Turn the dough onto a lightly-floured surface and roll out before cutting into circles with a pastry cutter. Fold the dough over into half moons then shape into rough crescents (these are the Gutab). Heat a dry non-stick frying pan and use to toast both sides of the gutab until golden brown then set aside. When the greens are ready transfer to a serving dish. Spread the gutab with butter and arrange on top of the greens. Serve as an accompaniment with the yoghurt set in a bowl on the side.