Entree: Azerbaijan – Central Culinary Region – Qutab (Thin stuffed flatbread folded and pan-cooked, typically filled with herbs or meat)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 8 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus extra for filling
- 1 cup (240 ml) lukewarm water (add more as needed)
- 1 tbsp (15 ml) vegetable oil for the dough
- 2 tbsp (30 ml) vegetable oil or melted butter for brushing during assembly
- 8 oz (225 g) mixed fresh greens (spinach, cilantro, dill, and scallions), finely chopped
- 1 small onion, finely chopped (about 3 oz (85 g))
- 1 tsp (5 g) coarse salt for filling
- 1/2 tsp (2 g) ground coriander
- 1/2 tsp (2 g) ground black pepper
- Optional: 8 oz (225 g) ground lamb, cooked and seasoned, drained before using
- 3 tbsp (45 ml) sunflower oil or other neutral oil for frying
- 1 cup (240 g) plain yogurt for serving
- 1 tsp (2 g) ground sumac or to taste for sprinkling

Instructions

1. In a large bowl combine the flour and 1 tsp salt. Stir in water and 1 tbsp oil, mixing until a soft dough forms. Knead on a lightly floured surface until smooth, about 6–8 minutes. Cover and let rest 30 minutes.
2. Meanwhile prepare the filling: mix the chopped greens, chopped onion, 1 tsp salt, coriander, and pepper. If using ground lamb, cook it until browned, season to taste, cool slightly, and combine with the greens mixture.
3. Divide the dough into 8 equal balls. Roll each ball on a lightly floured surface into a very thin circle about 8–9 inches (20–23 cm) in diameter.
4. Brush one half of each circle lightly with the 2 tbsp oil/butter, spoon a thin layer of filling over the oiled half leaving a small border, then fold the other half over to form a half-moon. Press and crimp the edges to seal, trimming any excess dough if needed.
5. Heat a heavy skillet or griddle over medium heat and brush lightly with oil. Cook each qutab 2–3 minutes per side, pressing gently with a spatula, until both sides are golden brown and the filling is heated through. Cook in batches, adding oil as needed.
6. Serve hot with plain yogurt and a sprinkle of ground sumac. Qutabs are best eaten fresh from the pan.