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Kutab (Qutab) – Azerbaijani Herb-Stuffed Flatbread

Ingredients:

All-purpose flour
300 Grams
for the dough
Warm water
170 Milliliters
Salt
0.5 Teaspoons
for the dough
Vegetable oil
1 Tablespoons
Fresh spinach
200 Grams
finely chopped
Fresh cilantro
1
bunch (about 50 g), finely chopped
Fresh dill
1
bunch (about 30 g), finely chopped
Green onions
6
finely sliced
Salt
0.5 Teaspoons
for the filling
Black pepper
0.25 Teaspoons
Butter
50 Grams
melted, for brushing
Sumac
1 Teaspoons
for serving
Plain yogurt
150 Grams
for serving

Preparation mode:

πŸ‘‰ Kutab (also spelled qutab or gutab) is one of the most loved dishes in Azerbaijan: paper-thin dough folded around a filling of fresh green herbs, cooked on a dry griddle and brushed with butter. It’s simple, healthy and addictive – perfect as a snack, breakfast or part of a big spread.

The classic version is gΓΆy qutabΔ± – “green kutab” – filled with spinach, cilantro, dill and green onions. Below you’ll also find the meat and pumpkin variations.

How to Make Kutab (Qutab)

  1. Make the dough. Mix the flour and salt, add the warm water and oil and knead for 5–7 minutes into a smooth, soft dough. Cover and rest for 20 minutes.
  2. Prepare the filling. Chop the spinach, cilantro, dill and green onions very finely. Season with salt and pepper and squeeze lightly so the herbs release a little moisture – this keeps the kutab from tearing. Do this just before filling.
  3. Roll the dough thin. Divide the dough into 8 balls. On a lightly floured surface, roll each one into a very thin circle about 20 cm (8 in) across – you should almost be able to see through it.
  4. Fill and fold. Spread about 2 heaped tablespoons of filling over one half of each circle in a thin, even layer. Fold the other half over to make a half-moon and press the edges firmly to seal. Trim with a plate or a fluted cutter if you like.
  5. Cook. Heat a large dry skillet (or a saj) over medium-high heat. Cook the kutab one or two at a time for 2–3 minutes per side, until golden spots appear.
  6. Brush with butter. As soon as each kutab comes out of the pan, brush it generously with melted butter and stack them so they stay soft.
  7. Serve. Sprinkle with sumac and serve warm with plain yogurt on the side.

πŸ›’ Kitchen Tools for This Recipe

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Footnotes:

Meat kutab (et qutabΔ±): replace the herbs with 250 g lean ground lamb or beef mixed with 1 grated onion, salt and pepper. Spread it raw in a very thin layer and cook each side 1 minute longer.

Pumpkin kutab: use 300 g grated pumpkin cooked with a little butter, onion and a pinch of cinnamon.

Tip: keep the dough thin – thick dough makes kutab chewy instead of tender.

Image: AI-generated food photo of the finished dish.

Source: https://cuisinesguide.com/recipes/kutab-qutab-azerbaijani-herb-stuffed-flatbread/