Kutap
Today we offer to make kutap from Vayom Vayots Dzor and Goxtni, that's to say a dish from Naghidgevan. Kutap from Zangezur and Artsakh is make on the low fire with metal saji, the kuptan made in vayts Dzor and Goghtni is made on the hot side of the tonir. We are going to make it into the oven.
How to cook kutap
Cut nuts into small pieces, add on it 0,5 cup of hot water and put aside. Break 2 eggs into the pot, add milk, cream, salt and mix it, add vine vinegar, mix once more then add the mixture of flour and soda, receive dough with the softness of earlap, make balls with the egg size and cover with towel. Cut onion into small pieces, fry with olive oil until it becomes yellow, add water free nuts and fry together for 1-2 minutes until the additional water of the nuts disappears, take off the fire, add beforehand cooked bean seeds and peas, small cut and boiled potatoes, spice with dry rosemary, parsley, salt and red pepper, mix it well. Heat the stove 1900 temperature. Open a thin dough with the help of rolling pin, put filling on one side, bring forward the other side, shape kutap with the shape of half-moon, fix the edges, put on the stove under which is spread olive paper, scrape mixed egg on the surface and put into the stove, bake until it becomes pink.
