Qutab with cheese and herbs

Dissolve the salt in room-temperature water and add the oil.

Sift the flour.

Pour the water into the well in the center of the flour and knead the dough. Initially, use a spoon, and then use your hands.

Knead the dough until it stops sticking to your hands.

Wrap it in plastic wrap or place it in a bag. Let it rest on the table for 20 minutes.

While the dough is resting, let's prepare the filling. Finely chop all the herbs. The aroma of fresh herbs is absolutely amazing! For those who don't like cilantro, you can add parsley.

Grate the cheese using a coarse grater and add it to the herbs.

Mix everything together. Add salt and pepper to taste or skip them altogether, depending on how salty your cheese is.

Roll out each piece of dough very thinly, with a diameter of approximately 22-24 cm, or according to the size of your skillet. If needed, you can lightly dust the work surface with flour for rolling, but be careful not to use too much as excess flour on a dry skillet can burn.

Place about 2-2.5 tablespoons of the filling on one side of the circle, leaving some space from the edges.

Cover the filling with the other half of the circle, press with your hands, and gently eliminate any air from the inside. Seal the edges nicely with a fork.

Each kutab should slightly brown on both sides.

We brush all the cooked kutabs with melted cream butter and stack them on top of each other.

Kutabs with herbs and cheese can be served with kebabs or simply with sour cream.

Enjoy your meal!