Qutab with Herbs

Method

1. 01

   Mix 350 g flour with 1 teaspoon of the salt, then gradually add 200 ml warm water and knead until the dough is smooth, firm, and no longer sticky. Cover and rest at room temperature for 30 minutes.

   ⏱ 30 min
2. 02

   While the dough rests, heat 1 tablespoon vegetable oil in a wide pan over medium heat. Cook the 2 chopped onions for about 5 minutes until soft but not browned.

   ⏱ 5 min
3. 03

   Add 200 g spinach, 120 g sorrel, green onion, cilantro, dill, parsley, and mint to the onion. Toss for 2 to 3 minutes, just until the greens wilt and any excess moisture cooks off. Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, then cool the filling slightly.

   ⏱ 3 min
4. 04

   Divide the dough into 8 small balls. On a lightly floured surface, roll each ball into a very thin circle about the size of a dessert plate, keeping the unused dough covered so it does not dry out.

   
5. 05

   Spread a thin layer of herb filling over one half of each dough circle, leaving the edge clear. Fold the empty half over the filling, press out trapped air, and seal the edge firmly to make a half-moon.

   
6. 06

   Heat a dry heavy skillet or griddle until very hot. Cook the qutab in batches for 1 to 2 minutes per side, until the dough has brown spots and the filling is hot. Brush each hot qutab with 40 g melted butter, sprinkle with 2 teaspoons sumac, and serve warm with plain yogurt.

   ⏱ 3 min