Baked Puteta Chap

Name: Baked Puteta Chap
Yield: Makes 18 to 20 squares
Cuisine: Iraqi
Ingredients: Use the same ingredients given in Puteta Chap. However, you need to increase the amount of potatoes to 3lbs (1.35kg). Make dough as directed in the first step, and prepare filling as directed in the general recipe for the kubba filling.; Divide dough into 2 parts. Cover the bottom of the prepared pan with one part, and spread the filling all over it. Next, cover this filling with the other half of the dough by taking small portions, flattening them, and putting them on the filling until the entire surface is covered. With wet fingers, lightly press the top layer to close any gaps on the surface. Brush with a beaten egg and sprinkle lightly with breadcrumbs. Decorate surface with a fork and drizzle with a little oil.; Preheat oven to 375°F/190°C/gas mark 5. Grease a 10x15in (25.5x38cm) baking pan. Coat both bottom and sides generously with breadcrumbs.; Divide dough into 2 parts. Cover the bottom of the prepared pan with one part, and spread the filling all over it. Next, cover this filling with the other half of the dough by taking small portions, flattening them, and putting them on the filling until the entire surface is covered. With wet fingers, lightly press the top layer to close any gaps on the surface. Brush with a beaten egg and sprinkle lightly with breadcrumbs. Decorate surface with a fork and drizzle with a little oil.; Divide dough into 2 parts. Cover the bottom of the prepared pan with one part, and spread the filling all over it. Next, cover this filling with the other half of the dough by taking small portions, flattening them, and putting them on the filling until the entire surface is covered. With wet fingers, lightly press the top layer to close any gaps on the surface. Brush with a beaten egg and sprinkle lightly with breadcrumbs. Decorate surface with a fork and drizzle with a little oil.; Divide dough into 2 parts. Cover the bottom of the prepared pan with one part, and spread the filling all over it. Next, cover this filling with the other half of the dough by taking small portions, flattening them, and putting them on the filling until the entire surface is covered. With wet fingers, lightly press the top layer to close any gaps on the surface. Brush with a beaten egg and sprinkle lightly with breadcrumbs. Decorate surface with a fork and drizzle with a little oil.; Bake in the preheated oven for 40 to 45 minutes, or until surface is golden brown. Let cool for 10 minutes, and divide into 18 to 20 squares.

Preparation info

Makes
18 to 20 squares

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

Most of the traditional dishes are fried, because up until the late 1950s, ovens were not available in every kitchen as they are today. Nowadays there is no reason why some of the dishes should not be baked. Though frying is fast and easy, baking gives a lighter touch to the food. The following is a lighter version of the traditional stuffed potato dough.

Method