Today we will prepare an Azerbaijani dish - kutaby recipe. These are pies/cakes made from dough with filling (with cheese, herbs, pumpkin, meat, potatoes, and so on). Options for preparing kutaba.
Kutaby with greens recipe
- flour + more for sprinkling the surface (3 cups)
- water (0.5 cup) maybe more, watch the consistency of the dough
- butter for spreading the flatbreads (2 tablespoons)
- vegetable oil (one tablespoon)
- onion (small size 1 piece)
- any fresh herbs (onion, parsley, dill, sorrel, cilantro, spinach, tarragon, chard, etc.) 350-400g
1. Pour the sifted flour into a bowl and add a pinch of salt. Then, gradually stirring, add water (room temperature) with vegetable oil so that the dough is not too tough. Knead, cover with a towel and set aside for 35 minutes.
2. Stuffing. Peel the onion, chop and place in a frying pan with butter. Simmer over low heat until soft, stirring all the time. Approximate time – 6-7 minutes.
3. Meanwhile, chop our greens. Then put it in a frying pan with the prepared onion, stir, remove from heat and cool. Don't forget to season with spices (salt, pepper).
4. Cut the dough into several parts (it all depends on what size your kutabs will be). Approximate quantity 10-12 pcs. Sprinkle the work surface with flour and try to roll out each piece as thinly as possible (cover the finished cakes with a thick towel or cling film so that they do not dry out).
5. Take our flatbread, put the green filling on half of each, cover with the other half and press the edges well.
6. Place the workpiece in a heated dry frying pan and fry for 1.5 minutes. After cooking, immediately coat the kutabs with butter and cover with a lid to keep them warm. As you can see, kutabs are very easy to prepare and do not take much time, and the taste is simply incredible. Using the same technology, you can make a recipe for kutaby with cheese.
Kutaby with herbs and cheese recipe
- flour (1 cup)
- warm water (1 glass)
- ghee (140g)
- feta cheese (110g)
- any greens: cilantro, dill, parsley and so on.
1. Mix flour with warm water and salt. Then we wrap it in cling film (or you can wrap it in a bag) and let it sit for at least 35 minutes.
2. Let's start preparing the filling for now. We wash the greens, dry them, separate them from the branches and finely chop them. Knead the cheese and mix with herbs.
3. Take our dough, cut it into small pieces, roll it in flour and roll it into a thin layer in the shape of a circle. Place the filling on one half of the dough and fold it in half. Seal the edges carefully.
4. Fry the prepared flat cakes in a frying pan (without oil) until golden brown. Afterwards, be sure to coat with butter. All is ready!
Meat Kutaby recipe No. 3
Prepare the following set of ingredients:
- flour (2 cups)
- water (0.5-0.75 cups)
- salt (1-2 pinches)
- lamb or veal (you can make a mix) 400g
- onion (2-3 pieces)
- spices (salt, pepper)
- butter (100-120g)
1. Add sifted flour, salt and water to the bowl. Knead all this thoroughly (up to 10 minutes), cover with a towel and set aside to proof for 30-35 minutes.
2. Now it's time for the filling. Finely chop the lamb/beef pulp and peeled onion (or you can mince it through a meat grinder). Season with spices (salt, pepper), add a little warm water for juiciness and mix the minced meat thoroughly.
3. Cut the prepared dough into small pieces and roll out thinly into a round shape. Then take the filling (1 tbsp), put it on one half of the flatbread, distribute it evenly and cover with the other. We secure the edges well.
4. Place in a preheated dry frying pan and bake over low heat for up to 2 minutes on each side. Afterwards, coat with butter and cover with a lid or wrap in film so that the flatbreads retain all their taste.
Recipe No. 4 (Kutaby recipe with potatoes)
To do this, prepare:
- flour (0.5 kg)
- water (1 glass)
- eggs (2 pieces)
- potatoes (4-5pcs)
- butter (100g)
- salt (1 teaspoon)
1. Prepare a stiff dough: mix flour with water, salt and add eggs. Mix well and set aside for 30 minutes. Filling. Make mashed potatoes from boiled potatoes + add butter.
2. Divide the dough into pieces, roll it into a thin layer of round shape, put the filling on one side of the flatbread and close the second side, carefully sealing the edges. Fry in a dry frying pan until golden brown. After cooking, coat with oil.
Recipe No. 5 (With vegetables)
Prepare:
- milk (100g)
- flour (400g)
- sour cream (100g)
- cream (23% fat) 20g
- a pinch of salt
- bell pepper (90g)
- mushrooms (champignons) 90g
- onion (1 piece)
- suluguni (90-100g)
1. Add milk, sour cream, cream, a pinch of salt to the sifted flour and knead the dough thoroughly. Let it sit for 30 minutes. Finely chop all the vegetables and fry them in a frying pan.
2. Roll out the pieces of dough into a thin layer, put the filling on one side, sprinkle with suluguni, wrap in half and fasten the edges. Note: to make the ends stick better, blot them with water. Place the flatbread in a frying pan (without oil) and fry on both sides. Then pour in butter. Bon appetit! For flatbread lovers, you can try preparing an equally tasty and aromatic dish -.
Real Azerbaijani kutabs can be prepared very simply at home - use our selection of recipes: with cheese, cottage cheese, herbs.
Kutaby is a dish of Azerbaijani cuisine; they can be prepared with any filling. As with cheese, herbs, cottage cheese and meat. With any filling they turn out very tasty, aromatic and juicy. The Kutabs will definitely not leave anyone indifferent.
- hard cheese - 150 grams;
- chicken eggs - 2 pieces;
- dill - 1 bunch;
- basil - 1 bunch;
- sunflower oil - 1 tbsp. spoon;
- wheat flour - 400 grams;
- water - 250 ml;
- salt - 0.5 teaspoon
First you need to prepare the dough, it is prepared very simply, there is nothing in it except water, salt and flour and sunflower oil.
Pour flour into a deep bowl and add salt there.
Then pour out the water and sunflower oil, this will give the dough elasticity.
Knead a fairly stiff dough. After that, we put the dough in a bag and let it rest for a while. There is no need to put it in the refrigerator. While the dough is resting, prepare the filling.
Finely chop the parsley and basil and place in a bowl. The eggs need to be boiled, and then grated on a coarse grater and sent to the greens.
We do the same with hard cheese, grating it on a coarse grater as well.
Also put a little salt in a bowl and mix well.
Now take the dough and divide it into 8 equal parts.
Then we roll it out, you should get a very thin cake. Then put the filling on the flatbread and pinch the edges.
Now take a rolling pin and roll it out quite thin. It turns out to be such a flatbread, somewhat similar to a cheburek. To prevent the edges from coming apart during frying, press them together with a fork.
Now you can start frying, fry the kutabs in a dry frying pan without adding oil. Fry the kutabs on both sides until golden brown.
Place the finished kutabs on a dish and grease the top with butter.
Recipe 2, step by step: Azerbaijani kutab with cheese
- 3 cups flour + some for rolling
- 1 glass of hot water
- 1 tsp. salt
- 350-400 g suluguni, Adyghe cheese
- a large bunch of greens (dill, cilantro, parsley, green onions, mint, spinach)
- 20-30 g butter for lubrication
I took suluguni cheese and a small piece of unleavened homemade cheese. The only greens I had available were dill and cilantro, and I also decided to make a separate kutab with mint to try.
Prepare the dough: sift the flour, mix with salt, make a hole, pour in hot water, stir with a spatula until the flour absorbs all the water.
Then, knead the dough with your hands, conveniently right on the table, periodically beating the dough on the table! Wrap ready dough in film and leave to rest on the table for half an hour (it will become soft and elastic).
For the filling: grate the cheese on a coarse grater, chop the herbs. Mix everything, I haven’t mixed it yet, since I made kutabs for the children only with cheese without herbs; I pressed cheese and mint into one kutab, and mixed cheese with herbs into the others. I did not add salt to the filling, since the suluguni was salty.
Divide the dough into seven parts. I put it back in the bag so that the pieces wouldn’t get scorched.
On a surface sprinkled with flour, roll out the dough thinly into a circle (for some reason I couldn’t get neat circles). Place the filling on half of it. Cover with the free half of the dough and seal the edges by pressing with your fingers (several times and with force).
Trim off the excess, giving it a crescent shape.
It’s good to heat a dry frying pan WITHOUT oil; I cooked it over medium heat. Place the kutab, fry until golden brown, turn over, and keep on the other side. It cooks quickly, don’t overcook it!
Place the finished kutab in a closed container; while it is hot, grease it with a piece of butter. Fry the rest.
Serve while warm! Can be served with sour cream.
Recipe 3: kutabs on yogurt with herbs and cheese
These flatbreads are made from unleavened dough without eggs, so they can be safely included in the diet of people who are allergic to egg whites. Kutab, in addition to this option, is prepared separately with herbs, or with cheese, or with minced meat.
- 450 g wheat flour + for sprinkling;
- 250 ml of thick natural yogurt (kefir or curdled milk);
- ½ teaspoon salt;
- 100-120 g hard cheese;
- a tablespoon of vegetable oil;
- green onion feathers;
- parsley.
Combine yogurt and vegetable oil, add salt and mix thoroughly.
Sift flour into mixture.
Knead into a soft sticky dough. Wrap the kutab dough in cling film and leave for 20 minutes at room temperature.
Filling: combine coarsely grated cheese, chopped onion and parsley.
Divide the “rested” dough into approximately 12-14 parts, cover again with film. Take one ball of dough at a time and form the kutabs as follows. Add the required amount of flour and roll each ball of dough into a thin pancake.
Distribute the filling in a thin layer over one half of the rolled out layer.
Cover the filling with the second (free) half, lightly pat the flatbread with your palm to remove excess air, glue the edges of the flatbread, trim off the uneven edges.
Fry the flatbread in a dry, heated frying pan; when one side is browned, turn it over to the other. Brush the browned side with melted butter. It is convenient to use a modern culinary silicone brush. Although my grandmother does this perfectly with a piece of gauze greased with oil.
When the second side is browned, transfer the tortilla to a plate, greased side down, and brush the other (top) side with oil.
Kutab with cheese and herbs are served hot, piping hot.
Recipe 4: kutabs with spinach and fetaki cheese (with photo)
- Greens - 300 gr.
- Fetaki - 250 gr.
- Onion - 3 pcs.
- Flour - optional
- Salt - optional
- Water - 2 glasses
Chop the onion so that its pieces are not particularly noticeable in the filling. It must be fried in vegetable oil until golden brown.
Add chopped herbs to it. As you can see, there is quite a lot of it. Choose the one you like best (parsley, spinach, cilantro, dill, green onions). Fry them together for a few more minutes.
Mash the fetaki with a fork so that there are no lumps left. Mix it with the contents of the pan when it has cooled.
Mix the dough. Its preparation is extremely simple and consists of flour and water. Let it sit for about half an hour in the refrigerator. Next, roll out thin flat cakes and apply the filling in the center. its quantity should not be too large.
Beat the egg and brush the edges of the cake with it. This prevents the cakes from sticking when fried. When pinching, we try to “drive out” the air.
The peculiarity of kutab is that they are fried in an oven. But we can cook them in a frying pan. But the condition is no oil or other fats!
To make the kutabs softer even after short-term storage, I advise you to grease them while still hot with butter. Enjoy!
Recipe 5: kutabs with cilantro, dill and hard cheese
IN in this case a simple dough is kneaded in water, the elasticity of which allows you to quickly roll out a thin circle, effortlessly seal the edges and not worry about the safety of the filling during frying. As for the filler, feta, mozzarella, suluguni and even the most ordinary hard cheese, as in our example, are perfect here.
- drinking water - 100 ml;
- salt - 1 teaspoon;
- vegetable oil - 2 tbsp. spoons;
- flour - about 200 g.
For filling:
- hard cheese - 250 g;
- greens (parsley, cilantro, dill, etc.) - a bunch;
- butter - 60 g (+20-30 g for greasing finished flatbreads);
- salt - to taste.
In normal drinking water dissolve the salt, add vegetable oil.
Add most of the flour and stir the mixture with a spoon.
Then, gradually adding flour, we move on to manual kneading. The dough should stop sticking to your hands, but remain very soft and elastic. If necessary, you can add a little more flour, but don't overdo it! Roll the flour mixture into a ball, wrap it in cling film and leave to “rest” for 20-30 minutes.
Three large cheeses, put in a bowl.
After first rinsing and shaking off drops of water, finely chop a bunch of fresh herbs. You can take parsley, dill, cilantro, green onions, spinach, etc. Almost any green will do.
Melt 60 g of butter until liquid, cool and add to the mixture of cheese and herbs for juiciness. Stir until the components are evenly distributed, adding salt if necessary.
Divide the dough into 6 equal parts, each of which is rolled out as thin as possible. Place a portion of the cheese mixture on one side of the flour tortilla.
Cover the filling with the free half of the dough, pressing the edges with your fingers. For a stronger bond, and also as a decoration, we press the pattern along the edge of the kutab with the tines of a fork. This is how we form the rest of the products.
Fry the kutabs with herbs and cheese in a heated and completely dry frying pan. First, dry the bottom side over medium heat until a characteristic crust with golden spots forms.
Then turn the product over and fry the other side as well.
After removing freshly prepared kutabs from the frying pan, immediately generously grease them with oil. Place the items in a stack and cover with a lid to retain heat longer.
Serve soft, butter-soaked kutabs with herbs and cheese hot. Thin dough and sticky cheese filling - it's very tasty!
Recipe 6, simple: lavash kutab with suluguni cheese
- Suluguni cheese - 0.5 kg;
- Greens (parsley, dill, green onions) - 1 bunch;
- Lavash - 2 pcs.;
- Vegetable oil for frying.
Grate the cheese on a fine grater. Instead of suluguni, you can use mozzarella.
Chop the washed and dried greens.
Place grated cheese and chopped herbs into a deep bowl.
Do you want the taste of the snack to be brighter? Add the pepper mixture and mix thoroughly.
If you have difficulty buying cheese, try making kutabs with herbs by increasing the amount of herbs and adding 100 grams of melted butter.
Unwrap the pita bread and spread the filling evenly on it.
Fold in half and place a small layer of filling in the center.
Fold in the edges. You can add ham, sausage, fried minced meat or mushrooms to this cheese filling.
Pour some vegetable oil into a heated frying pan and let it warm up.
Now you can start frying the pita bread.
Fry over medium heat for a few minutes on each side (until golden brown).
Cut the finished lavash into portions and serve hot.
Recipe 7: kutab on kefir with cottage cheese and cheese (step by step)
Traditionally, kutabs are filled with meat, vegetables, herbs, cheese, and cottage cheese. The pliability and elasticity of the dough allows you to roll out the flatbreads into a very thin layer, effortlessly seal the edges and not worry about the safety of the filling.
- flour – 400-450 g;
- kefir (natural yogurt) – 250 g;
- vegetable oil – 3 tbsp. l.;
- cottage cheese – 300 g;
- cheese – 80-100 g;
- greens (parsley, green onions) - a large bunch;
- salt;
- butter (for greasing the finished flatbreads).
The flour should be sifted in a heap, then press a hole in the center, into which pour kefir and vegetable oil, and add salt.
Knead a soft, pliable dough, roll into a ball and wrap in film for 10-15 minutes.
Meanwhile, thoroughly rinse a bunch of greens and finely chop them, grate hard cheese with large shavings.
Combine cottage cheese, herbs, cheese shavings and salt - mix until all components are evenly distributed. The filling is ready!
Divide the “rested” dough into 7-9 equal parts, each of which is rolled out on a flour-dusted surface into a round layer. The thickness of the flour sheet should be about 2-3 mm.
Place 2-3 tbsp on one side of the flatbread. l. curd and cheese filling and spread lengthwise.
Cover with the free half and lightly press together with your fingers. You can also trim off the excess dough, aligning the edge line.
Place the kutabs on a hot and always dry frying pan and fry/dry until a characteristic crust forms. Turning it over to the other side, immediately grease the hot surface with a piece of butter.
Kutabs are served whole or cut/torn in half. Delicious pastries disappear from the table instantly!
True gourmets know a lot about food, and therefore try to try more and more new dishes different cuisines peace. If you are just getting acquainted with cooking, then you will probably be interested in knowing what kutab is, as well as figuring out how to prepare it.
What it is?
Few have heard the word kutab. And what is it? This is a kind of thin Azerbaijani flatbread, which has the shape of a crescent and is made from unleavened dough. The filling can be almost anything, but the most commonly used ingredients are cheese, pumpkin, herbs, onions, meat, and various vegetables. But they also prepare sweet kutabs with berries and fruits.
How to cook?
How to cook real kutab? It's very simple! Below are some interesting options.
Option one
Fresh summer kutab with herbs will be tasty and very light. Here's what you'll need to prepare it:
- 2 cups of flour;
- 180 ml water (about three quarters of a glass);
- half a teaspoon of salt.
For filling:
- 300-400 grams of any greens (you can use cilantro, parsley, basil, nettle, sorrel, spinach and so on);
- 50 grams of green onions;
- vegetable or butter.
Preparation:
- First you need to knead the dough. To do this, simply mix flour with salt and water and knead the mass well with your hands. It should be quite steep, but still elastic. The dough should not stick to your hands. Set it aside for 30 minutes, covered with cling film or paper towel.
- Now you can move on to the filling. Wash all the greens well and chop with a knife. Now heat the oil in a frying pan and fry the greens until they become soft but do not burn.
- Take the dough and divide it into several equal parts. Roll out the first part into a thin round layer, place the greens on one side, retreating 1.5-2 centimeters from the edges. Cover the other side with the filling, bring the edges together and secure well.
- Now heat a completely dry frying pan and fry all the kutabs on both sides until a beautiful golden pattern appears. Place all the tortillas in a dish, but do not forget to grease them with oil, otherwise they will simply stick together and tear.
- Ready!
Option two
Kutabs with cottage cheese will turn out very tasty.
Ingredients:
- three glasses of flour;
- glass of water;
- half a teaspoon of salt;
For filling:
- 200-300 grams of cottage cheese;
- 50 grams of cilantro;
- 50 grams of green onions;
- three cloves of garlic.
Preparation:
- Knead the dough. It shouldn't stick to your hands, so you can add a little flour if necessary. Cover the dough and remove it to infuse.
- Next, proceed to preparing the filling. Rub the cottage cheese through a sieve or grind in a blender so that it acquires a pleasant, uniform consistency. Finely chop the greens, after washing them first. Peel and chop the garlic using a garlic press or blender. Mix cottage cheese, garlic and herbs to form a homogeneous mass.
- Divide the dough into several equal parts. Take one and roll it out with a rolling pin into a layer about 2 millimeters thick. Place the filling in the center. Connect the edges and expel all the trapped air from the cake. Seal the edges with your fingers.
- Form all the kutabs and fry them in a dry frying pan for about two minutes on each side.
- Brush all the flatbreads with butter and place them on a tray, then safely serve.
Option three
Make hearty kutabs with meat. Here's what you'll need for this:
- three glasses of flour;
- glass of water;
- half a teaspoon of salt.
For filling:
- 500 grams of meat (it is best to use fairly fatty lamb);
- three bunches of green onions;
- half a teaspoon of cumin;
- green cilantro;
- salt to taste.
Preparation:
- After mixing salt, flour and water, knead with your hands into a stiff dough that does not stick to your hands. Set it aside, making sure to cover it (otherwise it will crust over).
- Proceed to preparing the filling. Wash the lamb well and remove the veins. Wash the greens. Pass everything together through a meat grinder. If the pieces seem too large to you, then repeat the procedure again.
- Divide the dough into parts, take one and roll out a round layer, the thickness of which should be approximately two millimeters. Place the filling in the center. Connect and seal the edges well.
- Fry the kutabs in a dry frying pan, then brush with oil.
- To prevent the dough from drying out during the “resting” process (that is, infusion), you can periodically sprinkle it with water and beat or stir it.
- For frying, it is advisable to use a frying pan with a thick bottom or even a cauldron, then the cakes will not burn.
- If you don’t have a thick-bottomed frying pan, you can add a little oil to the dough, this will prevent burning. Or you can add it to the filling (if it is not supposed to be fried), then the oil will saturate the dough too.
- During the cooking process, the kutabs may swell greatly due to the air remaining inside. In this case, you can lightly pierce them with a fork or knife. Or you can carefully remove all the air before sealing the edges.
- If you are worried that the meat will not be completely cooked, then fry it first, that is, while preparing the filling.
- To make the kutab more even and beautiful, you can trim off all the irregularities along the edge.
Choose the best recipe, in your opinion, and be sure to please your family with such a simple but tasty dish.
Today I want to show you how to cook delicious ones. Kutaby or gutab is a traditional dish of Azeybarzhan cuisine, which is flatbread made from unleavened dough with various fillings. By appearance kutabs are very similar to, but their taste is completely different. Kutabs with young herbs, cheese, cottage cheese, and meat are widespread.
To prepare meat kutabs, lamb or beef is most often used. If they are filled with meat, they are cooked for all year round, then kutabs with herbs are a spring and summer dish. To date, there is no exact and the right recipe fillings for such flatbreads. Mix different greens in different proportions and options.
For this filling, use nettles, wild garlic, chives, quinoa, young rhubarb shoots, green onions, dill, cilantro, sorrel, vegetable purslane leaves, nettles, and young beet tops. The fact remains undoubted that kutabs with herbs are a healthy vegetarian baked product. Now let's look at how to cook kutabs with herbs in Azerbaijani step by step.
Ingredients for the dough:
- Water – 400 ml.,
- Salt – 1 teaspoon,
- Sunflower oil – 2 tbsp. spoons,
- Flour – 2-2.5 cups.
For filling:
- Spinach – 300 gr.,
- Dill – 10 gr.,
- Onions – 1 pc.,
- Parsley or cilantro – 10 gr.,
- Salt - to taste
- Sunflower oil – 1 tbsp. spoon,
Kutaby with herbs - step-by-step recipe
Pour water at room temperature into a deep bowl.
Pour salt into it.
Pour in refined sunflower oil
Stir with a spoon until the salt is completely dissolved. Add flour in small portions, stirring constantly.
Place the dough, which is fairly thick in consistency, onto a floured surface and knead it with your hands. The dough for kutabs with herbs is ready. By the way, you can also cook from it. It should be elastic, homogeneous and not stick to your hands. Cover the bowl with unleavened dough with a towel and set aside. While the dough is maturing and proofing, prepare the filling.
Peel and dice the onions.
Wash the spinach leaves and cut off the stems.
Finely chop the leaves.
Wash and finely chop the dill and parsley.
Place chopped herbs and onions in a hot frying pan with vegetable oil.
Add some salt. Stirring, simmer the vegetables for 5-7 minutes.
Sprinkle the table with flour. Knead the dough with your hands again. Roll it out into a thin layer. Use a small bowl or salad bowl to cut out mugs.
Place the green stuffing on one side.
Fold in half. Pinch the edges of the cakes tightly. Trim each cake with your hands, giving it a crescent shape. To decorate the seams of the kutabs, you can use the tines of a fork to make a pattern.
Place a dry frying pan with thick walls and bottom on the stove.
After it is heated, lay out the prepared kutabs with herbs. After 2-3 minutes, use a spatula to turn them over to the other side.
Kutaby with greens-Azerbaijani When ready, place in a deep bowl or pan and cover with a lid. This is necessary to keep them warm. Before serving, kutabs are greased with a piece of butter.
Like other types of flatbread, they are eaten with your hands. In Azerbaijan they are served with a traditional yoghurt-based garlic matsoni sauce. Enjoy your meal. By the way, using this recipe you can also prepare kutabs with herbs and cheese. All you need for this is to add a little feta cheese, Adyghe cheese or suluguni to the stewed greens.
Kutaby with greens. Photo
I suggest preparing delicious and satisfying kutabs with cheese and herbs. This pastry consists of pies filled with unleavened dough in the shape of a crescent, cooked in a frying pan. The filling can be different: meat products, pumpkin, cottage cheese, greens, potatoes, hard cheese, feta cheese. Delicious to eat hot.
Let's prepare products for kutabs with cheese and herbs according to the list.
Sift wheat flour into a deep bowl. Pour in water and sunflower oil. Add salt. Knead soft dough.
Cover with cling film and leave for 30 minutes at room temperature.
For the filling, mix grated hard cheese and chopped parsley.
Divide the rested dough into 8 equal parts. Roll out each into a thin layer. Place a portion of filling on one half. Cover with the other half, pinch the edges. Remove excess with a curly knife.
Heat the frying pan. Fry the kutabs in a dry frying pan on both sides until golden brown, over low heat.
Grease hot kutabs with butter.
Kutaby with cheese and herbs are ready. Can be served.
Bon appetit!
