Azerbaijani Lamb Qutab with Herb Yogurt

Ingredients

• 2 cups all-purpose flour, plus more for rolling
• 3/4 cup warm water
• 1 tsp kosher salt, divided
• 1 lb ground lamb
• 1 small onion, finely diced
• 1/2 cup chopped cilantro and parsley
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 2 tbsp neutral oil
• 1 cup plain Greek yogurt
• 2 tbsp chopped dill
• 1 tsp sumac, optional

Steps

1. Mix flour, water and 1/2 teaspoon salt until a smooth dough forms. Cover and rest 20 minutes.
2. Mix lamb, onion, cilantro, parsley, cumin, coriander and remaining salt until evenly combined.
3. Divide dough into eight balls and roll each into a thin 8-inch round. Spread a thin layer of lamb over one half and fold into a half-moon.
4. Brush a hot skillet with oil and cook qutab in batches until browned and crisp on both sides.
5. Continue cooking until the lamb filling reaches 160°F; keep cooked qutab warm under a towel.
6. Mix yogurt with dill, slice qutab into wedges, and serve with yogurt and sumac.

Allergen note: Contains dairy and wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.