Gutap - kazakh deep-fried herb fritters

Yield: 10 Servings MM


  • 3 tb Dill freshly chopped fine

  • 3 tb Parsley freshly chopped fine

  • 1 tb Garlic minced

  • 9 tb Scallions chopped fine

  • 1 tb Black pepper frshly ground

  • 8 tb Butter

  • 1 1/2 ts Salt MMMMM---------------------------DOUGH--------------------------------

  • 1 1/2 c All purpose flour

  • 1/2 ts Salt

  • 4 tb Butter softened

  • 2/3 c Luke warm water MMMMM---------------------------SAUCE--------------------------------

  • 1 ts Cider vinegar

  • 1/4 c Sour cream

  • 2 tb Butter

  • 1/2 ts Flour

  • 6 tb Finely minced onion

  • 1/2 ts Salt

  • 1 ts Black pepper frsshly ground

  • 1 tb Lemon or lime juice frshly


- squeezed & strained 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.

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