Entree: Azerbaijan – Baku & Absheron – Qutab (Thin stuffed Azerbaijani flatbread filled with meat and herbs and pan-fried until lightly crisp)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 30 min

Total 1 hr 15 min

Ingredients

For the dough:
- 2 cups (250 g) all-purpose flour
- 3/4 tsp (4 g) fine salt
- 2/3 cup (160 ml) warm water, plus extra as needed
- 1 tbsp (15 ml) vegetable oil
For the filling:
- 8 oz (225 g) ground lamb
- 1 small onion, finely chopped, approx. 2.5 oz (70 g)
- 1 cup (30 g) mixed fresh cilantro and dill, finely chopped
- 1/2 cup (15 g) fresh spinach, finely chopped
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (2 g) ground coriander
- 1/2 tsp (2 g) salt, or to taste
- Freshly ground black pepper to taste
For cooking and serving:
- 2 tbsp (30 ml) vegetable oil or 2 tbsp (30 g) melted butter for frying
- 1 cup (240 g) plain yogurt
- 2 tbsp (30 g) chopped fresh cilantro or dill for the yogurt
- 1/2 tsp (2 g) ground sumac, plus extra for garnish
- 1/4 tsp (1.5 g) salt for the yogurt

Instructions

1. Make the dough: in a bowl combine flour and salt. Add warm water and 1 tbsp (15 ml) oil, mixing until a soft dough forms. Knead on a lightly floured surface 5–7 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Prepare the filling: in a bowl combine ground lamb, chopped onion, chopped herbs, spinach, cumin, coriander, salt, and pepper. Mix thoroughly to a uniform paste; taste and adjust seasoning.
3. Divide the dough into 8 equal pieces. Roll each piece into a very thin round about 8–9 inches (20–23 cm) in diameter on a lightly floured surface.
4. Place about 2–3 tbsp (30–45 ml) of filling on one half of each round, spreading it evenly but leaving a 1/2-inch (1 cm) border. Fold the dough over to form a half-moon and seal the edges by pressing firmly or crimping; lightly prick the top with a fork to release steam.
5. Heat a cast-iron skillet or griddle over medium-high heat. Brush the surface with a little oil or melted butter. Cook each qutab 2–3 minutes per side until golden-brown spots appear and the dough is cooked through, brushing with additional butter or oil as desired.
6. Make the yogurt sauce: stir together plain yogurt, chopped herbs, 1/2 tsp (2 g) sumac, and 1/4 tsp (1.5 g) salt.
7. Cut qutabs into wedges, sprinkle with extra sumac, and serve hot with the herb yogurt alongside.