Greens (spinach – 150 , sorrel – 150 g, spring onions 50 g, coriander and dill – 15 g); wheat flour – 140 g; butter oil – 20 g, butter – 20 g; lavashana (rolled thin tablets of dried cherry plums) – 10 g; egg – 112; matsoni – 50 g; pepper – 0,1 g; salt to taste.
Wash the herbs, chop coarsely and stew with the softened onions. Add salt, pepper and lavashana and mix thoroughly. Make a tight dough with the addition of water, egg and salt. Roll the dough and cut out round pieces. Fold the filling in the rolled out dough in the shape of a crescent and cook both sides on a dry frying pan.
When serving, pour melted butter over the kutaby. The matsoni is served separately.