Gutap

--FILLING

-- 3 tb Dill freshly chopped fine

3 tb Parsley freshly chopped fine

1 tb Garlic minced

9 tb Scallions chopped fine

1 tb Black pepper frshly ground

8 tb Butter

1 1/2 ts Salt

---DOUGH

--- 1 1/2 c All purpose flour

1/2 ts Salt

4 tb Butter, softened

2/3 c Luke warm water

---SAUCE

--- 1 ts Cider vinegar

1/4 c Sour cream

2 tb Butter

1/2 ts Flour

6 tb Finely minced onion

1/2 ts Salt

1 ts Black pepper frsshly ground

1 tb Lemon or lime juice frshly

- squeezed & strained DOUGH: Place the flour into a deep mixing bowl. Make a hollow in the center. Add the water into the hollow, salt, & 2 T of the butter. Stir slowly untilk all of the ingredients are well mixed and the water is totally absorbed. Beat vigorously with a large spoon until a firm, stiff dough is formed. Gather the dough into a ball. on floured surface roll the dough ball out into a rectangle approx. 16" x 18". Brush the dough with the remaining butter, fold into quarters, then roll it out as thinly as possible. Cut into a 16" x 18" rectangle the cut that into 48 each 2" squares. FILLING: Combine the salt, pepper, scallions, garlic, parsley, & dill. Cut the butter into tiny bits and chill until the dough is ready. Place a teaspoon of the filling mix into the center of each square, add a piece of the butter to each. Draw up the corners and pinch them together firmly thus closing the filling into the dough. Heat enough oil in a deep pot. Heat to 375 degrees F. and drop in 4-6 of the filled squares. Cook for 4 minutes, remove from the oil, drain, and serve warm. SAUCE: Melt the butter, add the chopped onions, the salt, the pepper, & the vinegar. Cook for 4 minutes then add the remaining ingredients. Stir constantly until it thickens. Remove from the heat. Ad the lemon juice and serve over the fritters.