From flour, water, salt and knead yeast dough soft yeast dough. The dough should be softer than the dumplings. The dough and leave to rise, punch down and allow to rise a second time. Divide the dough into 10 portions portions (~80g), drove up in a ball and allowed to rest

Lavash dough thinly stretched or rolled and baked on the saj warmed up just a minute. Ready lavash dries out quickly and becomes brittle, it will not hurt to sprinkle it with water from the sprayer and to clean under the towel.

For kutabs in advance, prepare two fillings, one meat and onions, the second is a sea of green. Fry until half-cooked some mince with onions, add salt pepper to taste, add a little ground coriander. For the second stuffing, greens coarsely chop enough greens and a little poparte it in a pan with a spoonful of melted butter, add the chopped eggs and cheese. Thinly roll out the dough, put the filling on one side, blind Crescent, and send the heated soot.

While kutabs hot grease them with melted butter, serve hot. Before serving you can sprinkle a little sumac and/or pomegranate seeds.

But what to wrap it in a pita - probably all know