Qutab

Ingredients

• 400 g plain flour
• 200 ml warm water
• 1 egg
• 1 tsp salt for the dough
• 400 g mixed soft herbs and greens such as coriander, dill, spring onion, spinach and sorrel
• 1 small onion, finely chopped
• 60 g crumbled feta or motal cheese
• 1/2 tsp salt for the filling
• 1/4 tsp black pepper
• 60 g butter, melted
• 2 tsp sumac
• 200 g natural yogurt, to serve

Before you cook

• Wash the herbs and greens and dry them completely.
• Chop them very finely, stalks and all where they are tender.
• Finely chop the onion and crumble the cheese.
• Melt the butter and keep it warm for brushing.

Steps

1. Mix the flour and salt, beat in the egg and warm water, and knead for 8 minutes to a firm smooth dough.
2. Cover the dough and rest it for 30 minutes.
3. Toss the chopped herbs with the onion, cheese, salt and pepper.
4. Divide the dough into eight pieces and roll each into a ball.
5. Roll one ball out into a circle about 24 cm across, as thin as you can manage.
6. Spread an eighth of the herb filling over one half of the circle, leaving a 1 cm border.
7. Fold the bare half over the filling and press the curved edge firmly to seal it.
8. Trim the sealed edge with a pastry wheel for a neat finish.
9. Heat a dry heavy frying pan over medium-high heat.
10. Cook the qutab for 2 minutes, until brown spots appear underneath and the dough looks dry.
11. Turn it and cook the second side for 90 seconds.
12. Brush the hot qutab generously with melted butter and stack it on a plate.
13. Roll and cook the remaining seven the same way, stacking them as you go so they stay soft.
14. Dust the stack with sumac and serve with cold yogurt.