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Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: Faith Durand, our first Wildard guest judge, finds a way to satisfy her craving for herbs.
All week, we've been featuring The Kitchn's executive editor Faith Durand and her new cookbook, Bakeless Sweets. For her Wildcard pick, though, she's going savory. Here's what she has to say about Kukla's Kutabi, Azerbaijani Savory Pancakes Filled with Greens and Herbs:
I am obsessed with herbs. I don't want to use just a pinch of parsley or a spoon of cilantro; I want the whole bunch. This stuffed flatbread hit my herb craving head-on. It's packed with cilantro, dill, parsley, onion, garlic, and my favorite, sorrel, for a warm, chewy, tangy flatbread. The dough is easy to work, and it's a little richer than the simple dough used in scallion pancakes or chapati. I served crispy wedges of flatbread with strips of steak and a salad, and then made leftovers into breakfast, topped with a poached egg and a drizzle of green olive oil. My husband, who usually is in charge of our weekend breakfasts, couldn't believe his luck!
For the dough:
3 1/2 cups all-purpose flour+ more for kneading and rolling
1 teaspoon coarse salt
1 teaspoon sugar
2 eggs, lightly beaten
3 tablespoons plain yogurt
1 tablespoon olive or sunflower oil
2 tablespoons warm water
For the filling:
1 large onion, diced
1 medium bunch (about 7-8) green onions
1 medium bunch (about 6) green garlic
2 tablespoons butter for sautéing, plus melted butter for the tops
1 bunch fresh sorrel thinly chopped
1 bunch fresh dill
1 bunch fresh cilantro
1 bunch fresh parsley
1 tablespoon lemon juice
1 fresh serrano pepper, seeded and diced
Salt and freshly ground black pepper
Photo by James Ransom
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