Kädili Gutap – Butternut Squash Gutap
Makes 10 gutaps
For the filling:
- 1 kg butternut squash, peeled and diced
- 1 onion, diced
- 5 tablespoons vegetable oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the dough:
- 1 teaspoon salt
- 300 ml (1⅕ cups) warm water
- 2 tablespoons vegetable oil
- 500 g (3⅓ cups) flour
- For the filling, heat the oil in a large pot over medium heat. Add the squash and onion to the pot, and stir well to coat with the oil. Put a lid on the pot and cook until the squash is tender.
- Add the salt and pepper to the cooked squash, and mash the squash with a wooden spoon.
- In a large bowl, mix all the dough ingredients together and work to a soft dough. Divide the dough into 10 equal pieces and roll each piece between your palms into a ball. Cover the dough balls with a kitchen towel and allow to rest for 5 minutes.
- Place a pan over medium heat. Working with one ball of dough at a time, sprinkle some flour on the dough and roll it out to a circle of about 20 cm in diameter. Spread about 4 tablespoons of the filling over half of the circle, leaving a thin border. Fold the other half over to form a half-moon shape and press down along the edge to seal. Prick all over the top with a fork.
- Place the gutap in the hot pan and cook, flipping once, until browned in spots on both sides. While one gutap is cooking, prepare the next one. Butternut squash gutap is best served after it has cooled down.
What do the holes poked with a fork do to the Gutap?
How does it affect the outcome of it?
The holes allow steam to escape, which keeps the gutap flat. Otherwise, you will get a dome-like top surface and when you flip the gutap over, only the puffy part will get browned.
thanks for sharing, j’aime manager le Gutap merci bcp 🙂
Thanks for visiting!
Spasibo za resepty! Ochen interesnyi u vas sait! Sezon tykvy u nas nachalsya budem gotovit i po vashim reseptam! Udachi!
Absolutely delicious! Tasty and easy to cook, the filling itself is slightly sweet and very filling!
Thank you Shane!
Kop sag bol!! I lived in Turkmenistan about 20 years ago…. trying this recipe this weekend!
Hope it was a success!