Skip to main content
Main

Gutap

Gutap is a fried pastry filled with a mixture of herbs, garlic, scallions, and butter.

From the Recipes Wiki (Fandom) · 22 ingredients
Jump to recipe ↓

Why it works: Dill and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 669 recipes. Both carry p-mentha-1,3,8-triene, which smells camphor, herbal. The science ↓

Gutap

Time4 minutes

Ingredients

Directions

Make the dough

  1. Place the flour into a deep mixing bowl and make a hollow in the center.

  2. Add the water into the hollow, salt, and 2 tablespoons of the butter.

  3. Stir slowly until all of the ingredients are well mixed and the water is totally absorbed.

  4. Beat vigorously with a large spoon until a firm, stiff dough is formed.

  5. Gather the dough into a ball.

  6. On a floured surface, roll the dough ball out into a rectangle approximately 16" x 18".

  7. Brush the dough with the remaining butter, fold into quarters, then roll it out as thinly as possible.

  8. Cut the rectangle into 48 squares of 2" each.

Make the filling

  1. Combine the salt, pepper, scallions, garlic, parsley, and dill.

  2. Cut the butter into tiny bits and chill until the dough is ready.

Fill and fry

  1. Place a teaspoon of the filling mix into the center of each square, add a piece of the butter to each.

  2. Draw up the corners and pinch them together firmly, closing the filling into the dough.

  3. Heat enough oil in a deep pot and heat to 375°F.

  4. Drop in 4-6 of the filled squares and cook for 4 minutes.

  5. Remove from the oil, drain, and serve warm.

Make the sauce

  1. Melt the butter.

  2. Add the chopped onions, salt, pepper, and vinegar and cook for 4 minutes.

  3. Add the remaining ingredients and stir constantly until it thickens.

  4. Remove from the heat and add the lemon juice, then serve over the fritters.

Nutrition, whole recipe (rough)

742Calories
33 gProtein
14 gFat
122 gCarbs

Counts 12 of 15 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Limejuice of 1 lime (44ml)11
Black Pepper1 tsp ground (2.3g)6
Dill5 sprigs fresh (1g) / 1 tsp dried4
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0
Saucenot in our table0
Cidernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Dill + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together669 recipes

    Shared aroma: p-mentha-1,3,8-triene (camphor, herbal).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Dill + peppertop 4% of all pairs
    Smell alikestrong
    Cooked together1,630 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All purpose flour
Forms the gluten network that gives the dough its firm, stiff structure.
Butter
Adds richness and tenderness to the dough and melts into the filling for flavor.
Scallions
Provide sharp, aromatic flavor to the herb filling.
Sour cream
Adds moisture and tang to the sauce.

The step that matters

Frying the filled squares at 375°F. Oil that is too cool lets the dough soak up grease and turn heavy, while oil that is too hot browns the outside before the filling warms through. Holding the oil near 375°F gives a crisp, evenly cooked pastry.

Swap the garlic

How well each one fits the dish's main ingredients (dill, parsley, pepper, butter, flour, sauce, cider):

  1. Tarragonfits better
  2. Thymefits better
  3. Capersfits better
  4. Garlicthe original

Fit is the average pairing score against dill, parsley, pepper, butter, flour, sauce, cider. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Lemon SauceLemon Sauce236 recipesHam in CiderHam in Cider10 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes