Hearty, flavorful, very tasty kutabs with boiled lentils and fresh spinach. They are prepared simply and quickly from a minimum of ingredients. In my opinion, this dish perfectly diversifies the lenten table. Try it!
Wash the lentils thoroughly under running water and boil until tender. The ratio is 1 part lentil and 2 parts water, the fire is moderate.
I use green lentils.
Mix warm water with sifted flour and salt. Knead a soft, plastic, but rather dense dough. Flour may need a little more or less. Put the dough in a bowl, tighten the container with plastic wrap and leave to "rest" for 25-30 minutes.
While the dough is "resting", prepare the filling.
Spinach is well washed, dried and randomly chopped. Not very small.
Part of the spinach can be replaced with sorrel.
Mix the spinach with the lentils, add 2 tablespoons of olive oil, add salt to taste, season with pepper and lightly rub the filling (with a pestle or just mash with a spoon), so that the spinach will let the juice out, and part of the lentils will turn into a puree.
Sprinkle the work surface with flour. Divide the dough into 8 (6..10...) equal parts. Each roll out into a flat cake, as thin as possible. The dough is very obedient and it will not be difficult to do this.
Spread the filling evenly on half of the tortilla. We do not regret the fillings!
Carefully pinch the edges of the tortilla, forming a pie. It is better to fix the edges with the teeth of the fork. (solid and beautiful!)
In a well-heated DRY frying pan (the fire is active!) fry the cutabs on one side for a couple of minutes...
.. turn over, cover the pan with a lid and cook the kutabs for another two to three minutes.
The pan after each fried batch should be wiped with a paper towel, thereby removing the flour that has fallen off the dough.
Hot kutabs immediately lubricate with olive oil and cover with a thin towel.