Kutabs with Greens

Sift the flour, add 1 tsp salt and pour in the water. Knead a smooth, unleavened dough, cover with a towel and set aside for 20 minutes.

Rinse the spinach, cilantro, parsley, dill and mint, pat dry well and chop finely. Chop the onion very finely.

Melt 20 g of butter in a skillet, add the onion and cook for 3–4 minutes until soft. Add all the chopped greens, stir and warm through for 1–2 minutes, just until slightly wilted. Season with salt and black pepper, then let the filling cool until warm.

Divide the dough into 8 balls. Roll each ball out thinly into a circle about 18–20 cm in diameter.

Spread the filling in a thin layer over one half of each circle, leaving a 1 cm border free. Fold the other half of the dough over the filling and pinch the edges tightly closed, pressing out any excess air.

Heat a dry, heavy skillet or griddle over high heat. Fry the kutabs for 2–3 minutes on each side, until browned spots appear on the surface and the dough is cooked through.

Brush the hot kutabs with the remaining 20 g of butter, stack them up and serve with thick natural yogurt.