GUTAP - KAZAKH DEEP-FRIED HERB FRITTERS

-----FILLING-----

3 tb Dill freshly chopped fine

3 tb Parsley freshly chopped fine

1 tb Garlic minced

9 tb Scallions chopped fine

1 tb Black pepper frshly ground

8 tb Butter

1/2 ts Salt

-----DOUGH-----

1/2 c All purpose flour

1/2 ts Salt

4 tb Butter, softened

2/3 c Luke warm water

-----SAUCE-----

1 t Cider vinegar

1/4 c Sour cream

2 tb Butter

1/2 ts Flour

6 tb Finely minced onion

1/2 ts Salt

1 t Black pepper frsshly ground

1 tb Lemon or lime juice frshly- squeezed & strained

DOUGH:

Place the flour into a deep mixing bowl. Make a hollowin the center. Add the water into the hollow, salt, &2 T of the butter. Stir slowly untilk all of theingredients are well mixed and the water is totallyabsorbed. Beat vigorously with a large spoon until afirm, stiff dough is formed. Gather the dough into aball. on floured surface roll the dough ball out intoa rectangle approx. 16" x 18". Brush the dough withthe remaining butter, fold into quarters, then roll itout as thinly as possible. Cut into a 16" x 18"

rectangle the cut that into 48 each 2" squares.FILLING: Combine the salt, pepper, scallions, garlic,parsley, & dill. Cut the butter into tiny bits andchill until the dough is ready. Place a teaspoon ofthe filling mix into the center of each square, add apiece of the butter to each. Draw up the corners andpinch them together firmly thus closing the fillinginto the dough. Heat enough oil in a deep pot. Heat to375 degrees F. and drop in 4-6 of the filled squares.Cook for 4 minutes, remove from the oil, drain, andserve warm. SAUCE: Melt the butter, add the choppedonions, the salt, the pepper, & the vinegar. Cook for4 minutes then add the remaining ingredients. Stirconstantly until it thickens. Remove from the heat. Addthe lemon juice and serve over the fritters.