Gökli Gutap (Ashgabat Crispy Half-Moon Herb, Spinach & Scallion Griddle Pies) – Authentic Turkmenistan Recipe
Blistered dry on a hot skillet, then brushed lightly with oil to reveal an emerald-green herb center.
- Country of Origin
- 🇹🇲 Turkmenistan (Central Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Ultra-thin griddled dough crescents, Bunches of finely chopped spinach, Cilantro, Black pepper, Sumac or lemon juice
Ingredients for Gökli Gutap (Ashgabat Crispy Half-Moon Herb, Spinach & Scallion Griddle Pies) (4 Servings)
- 1.25 lbs (or 2.5 cups) ultra-thin griddled dough crescents, prepped into bite-sized pieces
- 1.5 cups bunches of finely chopped spinach, washed and trimmed
- 1 cup cilantro
- 1 medium onion and 3 cloves garlic, finely minced with black pepper
- 1.5 tbsp traditional Turkmenistan seasoning (sumac or lemon juice, sesame/sunflower oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and black pepper for 2–3 minutes until softened and fragrant.
- Add ultra-thin griddled dough crescents and bunches of finely chopped spinach along with sumac or lemon juice, sesame/sunflower oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with cilantro and serve straight from the skillet.