Recipes
Red Lentil Gutap
Serves 4
| Prep Time: 20 mins
| Cook Time: 45 mins
| Total Time: 1 hour 5 mns
Discover The Recipe
Gutap, oh gutap - a dish as versatile as it is revered across the Central Asian plains. Picture this: a savory fritter or perhaps a flatbread, depending on where you're sampling it. Its golden exterior whispers the promise of flavor, while inside, a treasure trove of ingredients awaits. You'll find these delights scattered throughout the Turkmenistan regions, a testament to their culinary prowess honed over centuries. Turkmenistan's cuisine, like its history, bears the marks of neighboring lands—think Iran, Afghanistan, and even the tantalizing spices of the Indian subcontinent. But at its core lies the nomadic spirit, a people who roamed vast lands, herding animals, and surviving on scant crops. Meat, bread, dairy—staples of a wanderer's diet.
Enter our rendition: the Red Lentil Gutap. We've married the nutritious and healthy essence of red lentils with the verdant embrace of spinach, all caressed by the warmth of curry spices. We call it the Turkmen Sultan blend—a medley of cumin, coriander, parsley, and mint, elevating humble ingredients to regal heights. It's a tribute to the simplicity and complexity of Turkmenistan's culinary landscape. And don't stop there. Feel free to customize, add mushrooms, and vegetables—make it your own. Try pureed butternut squash or for our meat eater, cooked ground lamb, sauteed onions, and fresh scallions. Gutap is a canvas for culinary exploration, a testament to the ingenuity of those who craft it.
Ingredients
For the Lentil filling:
1 cup red lentils, dried
3 cups water
2 tsp Piquant Post Turkmen Sultan blend
1 tsp salt
For the Spinach:
8 oz baby spinach
For the Dough:
2 cups all purpose flour
2/3 cup water
1 1/2 tsp salt
Oil for pan frying
Garnish: chopped cilantro
Notes
Bake the gutap in the oven instead of frying for a lighter alternative. Brush with a little water for a golden finish.
Serve Gutap with a side of vegan yogurt mixed with garlic and lemon juice or a spicy tomato-based sauce for added flavor.
Incorporate vegan cheese shreds into the filling for a melty and cheesy variation.
Instructions
To make the lentil filling combine the red lentils, water, Piquant Post Turkmen Sultan blend and salt in a medium sauce pan and bring to a boil. Turn down the heat and simmer until the water is absorbed and the lentils are soft. Set aside.
Add some water to a medium sauce pan and bring to a boil. Add the baby spinach to the water and cook until they just begin to wilt. Remove from the water and transfer to a paper towel. Squeeze out the excess water and chop the spinach well. Set aside.
To make the dough, mix together the flour, water and salt in a medium sized mixing bowl until a dough is formed. Knee for about 5 minutes until the dough is smooth. Divide into 8 pieces or balls, and cover with plastic and allow to rest for about 30 minutes.
Roll each of the balls into a circle about 6” in diameter, dusting with flour as needed to prevent sticking. Spread some of the lentil mixture in a thin layer over half the circle, and then top with some of the chopped spinach. Using your finger, spread some water around the edge of the dough and the fold in half, pressing down on the edges to seal them. Make sure to to press out any excess air so the dough pocket lays flat when cooked. Heat some vegetable oil in a frying pan and place the dough pockets into the pan, frying on both sides until golden brown. Serve immediately.
Alternatives & Substitutions
Replace lentils with cooked and seasoned chickpeas or any other legume of your choice.
Swap spinach with kale, Swiss chard, or collard greens for a different flavor and texture.
Add diced mushrooms, bell peppers, or grated carrots to the filling for extra flavor and nutritional variety.
Experiment with different herbs such as cilantro, mint, or tarragon for unique flavor profiles.
Add a handful of chopped nuts such as walnuts or pine nuts to the filling for a delightful crunch.
Looking for more delicious Turkmen Sultan recipes? Try our vegan Mushroom Beshbarmak, Turkish Mint Dumplings, or our Turkmen Shepherd’s Pie!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Red Lentil Gutap
Ingredients
For the Lentil filling:
1 cup red lentils, dried
3 cups water
2 tsp Piquant Post Turkmen Sultan blend
1 tsp salt
For the Spinach:
8 oz baby spinach
For the Dough:
2 cups all purpose flour
2/3 cup water
1 1/2 tsp salt
Oil for pan frying
Garnish: chopped cilantro
Instructions
To make the lentil filling combine the red lentils, water, Piquant Post Turkmen Sultan blend and salt in a medium sauce pan and bring to a boil. Turn down the heat and simmer until the water is absorbed and the lentils are soft. Set aside.
Add some water to a medium sauce pan and bring to a boil. Add the baby spinach to the water and cook until they just begin to wilt. Remove from the water and transfer to a paper towel. Squeeze out the excess water and chop the spinach well. Set aside.
To make the dough, mix together the flour, water and salt in a medium sized mixing bowl until a dough is formed. Knee for about 5 minutes until the dough is smooth. Divide into 8 pieces or balls, and cover with plastic and allow to rest for about 30 minutes.
Roll each of the balls into a circle about 6” in diameter, dusting with flour as needed to prevent sticking. Spread some of the lentil mixture in a thin layer over half the circle, and then top with some of the chopped spinach. Using your finger, spread some water around the edge of the dough and the fold in half, pressing down on the edges to seal them. Make sure to to press out any excess air so the dough pocket lays flat when cooked. Heat some vegetable oil in a frying pan and place the dough pockets into the pan, frying on both sides until golden brown. Serve immediately.
Notes
Bake the gutap in the oven instead of frying for a lighter alternative. Brush with a little water for a golden finish.
Serve Gutap with a side of vegan yogurt mixed with garlic and lemon juice or a spicy tomato-based sauce for added flavor.
Incorporate vegan cheese shreds into the filling for a melty and cheesy variation.
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