For the dough:
3 1/2 cups all-purpose flour + more for kneading and rolling
1 teaspoon coarse salt
1 teaspoon sugar
2 eggs, lightly beaten
3 tablespoons plain yogurt
1 tablespoon olive or sunflower oil
2-4 tablespoons warm water
To a large mixing bowl sift the flour, salt and sugar. In a measuring cup combine eggs, yogurt and oil. Slowly incorporate the wet ingredients to the dry, mixing well and kneading into soft smooth dough, gradually adding drops of warm water to soften it if necessary. Transfer to a lightly floured surface and knead for 5 to 10 minutes or long enough to have smooth elastic dough; cover with a bowl and let it rest for half an hour.
For the filling:
1 large onion, diced
1 medium bunch (about 7-8) green onions
1 medium bunch (about 6) green garlic
2 tablespoons butter for sautéing, plus more melted butter for the tops
1 medium bunch fresh sorrel, thinly chopped
1 medium bunch of fresh dill
1 medium bunch fresh cilantro
1 medium bunch fresh parsley
1 tablespoon lemon juice
1 fresh serrano pepper, seeded and diced
Salt and freshly ground black pepper
Wash the greens and herbs; thoroughly dry in paper towels. Melt butter in a sauté pan on medium heat; add the diced onion. Separate the white parts of the green onions and garlic; then finely chop the white parts, add to the pan; and sauté until just softened, for about 5 to 7 minutes. Cool to room temperature.Finely chop the green parts of the onions and garlic, sorrel and herbs; add them to the sautéed onions and garlic; then add the serrano pepper and lemon juice; mix well.
On a lightly floured surface cut the rested dough in eight sections; roll out each section to no more than 1/16- inch thick round.Spread about 4 packed tablespoons of the filling on one half of the round, leaving 1/2-inch border, sprinkle with some salt and pepper and cover with the other half, lightly pushing out the air. This step will prevent the pancakes from bubbling up when toasting. Using a fork or your fingers tightly press the edges and then with a sharp knife cut of a thin strip around the edge.Toast on a hot iron griddle or in a large heavy-bottomed skillet. Do not use butter or oil during the frying. Cook for about 2-3 minutes per side. Spread the tops of the cooked Kutabi with melted butter while still hot and place one on top of the other to serve. Bon Appétit!
Leftover dough can be wrapped in plastic wrap and stored in the refrigerator for 1 to 2 days, along with any filling. Let the dough come to room temperature then roll, fill, and cook as directed above.
4 medium boneless skinless chicken breasts
1 Tablespoon oil of choice
1/4 cup finely chopped onion
2 cloves garlic crushed or minced
1 cup chicken broth, water can also be used
Juice of 1 lime or 2 tablespoons
2 tablespoons cilantro chopped cilantro
1/2 teaspoon red pepper flakes
salt and pepper to taste
1/2 cup heavy cream or half and half or sour-cream or greek yogurt
In a large heavy-duty skillet, heat the oil over medium-high heat. Season chicken generously with salt and pepper then add the chicken and cook for 7-8 minutes, turning once or until chicken is cooked through. Remove chicken from skillet and cover with foil on a separate plate, set aside.
Add onions to the same skillet (without washing it) and cook onion for 1 minute. Add garlic and cook for just 30 seconds. Add chicken broth, lime juice, cilantro, red peppers flaked, and salt and pepper to taste. Bring to a gentle boil for 8-10 minutes or until liquid is reduced by 1/4 cup.
Whisk in cream during the last minute. Turn off heat and return chicken to the sauce. Garnish with more cilantro. Serve with aside of steamed veggies or rice. Enjoy!