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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the flour and 1 tsp (5 ml) salt. Stir in water and 1 tbsp (15 ml) 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 (5 ml) 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 (30 ml) 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.

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.