Azerbaijani recipe
How to make Qutab
Qutab
All of Azerbaijan
Very thin half-moons of dough filled with fresh herbs, minced lamb or pumpkin, cooked quickly on a dome-shaped griddle called a saj and brushed with butter. They are eaten hot, often with sumac and plain yoghurt, as a snack, a starter or a light meal.
Ingredients
- 250 g plain flour, plus extra for rolling
- About 130 ml warm water and 1/2 teaspoon salt
- 200 g spinach, finely chopped
- 1 bunch each of spring onions, coriander and dill, finely chopped
- 40 g butter, melted, plus more for brushing
- Salt, black pepper, and ground sumac to serve
- Plain yoghurt to serve
Method
- Mix the flour, salt and water into a firm, smooth dough. Knead for 5 minutes, cover and leave to rest for 20 minutes.
- Mix the spinach, spring onions and herbs with a little salt and pepper, and squeeze out extra liquid with your hands. Stir in 2 tablespoons of the melted butter.
- Divide the dough into 12 balls and roll each one out very thinly into a circle about 18 cm across.
- Spread a spoonful of filling over half of each circle, fold it over into a half-moon and press the edges firmly together.
- Cook the qutab in a dry, hot frying pan for 1 to 2 minutes on each side, until they have golden spots. Brush with butter, stack them, and serve warm with sumac and yoghurt.
Made it at home? Tick it off and it goes into your kitchen passport.
Green qutab, filled with spinach, spring onions, coriander and dill, are especially popular in spring, when the new herbs appear.
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