Kutab

Name: Kutab
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 3 cups all-purpose flour; 1/2 tsp salt; 1 egg; 3/4 cup water (warm); 1 lb ground beef; 1/2 onion, finely chopped; 1 clove garlic, minced; 2 tbsp fresh parsley, chopped; 2 tsp fresh dill, chopped; 1/4 tsp salt; 1/4 tsp black pepper; 2 cups vegetable oil

Crispy, golden-brown pastry pockets filled with seasoned ground meat, herbs, and onions - a beloved Ukrainian street food that's savory, satisfying, and utterly craveable.

55 minMediumServes 4420 cal/serving

UkrainianAppetizerStovetopStandard

Ingredients

3 cups all-purpose flour
1/2 tsp salt
1 egg
3/4 cup water (warm)
1 lb ground beef
1/2 onion, finely chopped
1 clove garlic, minced
2 tbsp fresh parsley, chopped
2 tsp fresh dill, chopped
1/4 tsp salt
1/4 tsp black pepper
2 cups vegetable oil

Instructions

1

Make the dough: combine 3 cups all-purpose flour, 1/2 tsp salt, 1 egg, and 3/4 cup water (warm). Knead for 5-7 minutes until smooth. Cover and let rest for 15 minutes.
2

Make the filling: in a bowl, combine 1 lb ground beef, 1/2 finely chopped onion, 1 clove minced garlic, 2 tbsp chopped fresh parsley, 2 tsp chopped fresh dill, 1/4 tsp salt, and 1/4 tsp black pepper. Mix well.
3

Divide dough into 8 equal pieces and roll each into a thin circle, about 5-6 inches in diameter.
4

Place 2 tablespoons of filling on half of each dough circle, leaving a 1/2-inch border.
5

Fold the dough over the filling and press the edges firmly to seal, creating a half-moon shape.
6

Heat 2 cups vegetable oil in a deep skillet to 350°F (medium-high heat).
7

Working in batches, carefully place the kutab into the hot oil and fry for 2-3 minutes per side until deep golden brown, crispy, and the internal temperature of the 1 lb ground beef reaches 160°F.
8

Drain on paper towels and serve warm with sour cream or mustard on the side.

Questions

Can I make Kutab gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Kutab keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Kutab?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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