Discovering Qutab: Azerbaijan’s Timeless Culinary Treasure
A Dish Rooted in History and Tradition
Qutab has long been a cherished staple of Azerbaijani cuisine, embodying the nation’s rich culinary heritage. Originating as a humble yet flavorful street food, this stuffed pancake has evolved into a beloved dish shared in homes and festive gatherings across the country.
Simple Ingredients, Exceptional Flavor
The beauty of Qutab lies in its simplicity. Made from a thin dough of flour and water, it is filled with regional specialties like aromatic herbs, cheese, pumpkin, or minced meat. Cooked on a flat griddle until golden brown, Qutab reflects Azerbaijan’s agricultural traditions, utilizing the freshest local produce.
A Symbol of Togetherness and Hospitality
More than just food, Qutab represents community and hospitality. Families often gather to prepare it, passing down recipes through generations. The dish varies by region, with some versions incorporating sumac and pomegranate for a delightful tangy contrast, connecting Azerbaijan’s cuisine to broader Middle Eastern and Caucasian influences.
Preserving a Culinary Legacy
Qutab remains a symbol of Azerbaijan’s culinary authenticity, appearing in street markets and fine-dining restaurants alike. Whether enjoyed alone or paired with yogurt and fresh greens, it offers a perfect balance of tradition and comfort.
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Azerbaijani Qutab
Ingredients
For the dough:
To spread the filling:
For the filling:
To rub between the kutabs and fry:
For the topping:
Instructions
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Sift the flour into a bowl, sprinkle with salt, break the egg in the middle, add water and mix with a spoon.
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Then knead the normal dough with your hands. Divide the dough into small pieces and roll them into logs.
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Cover with foil so that it does not dry out. Prepare the filling. After cleaning and washing the greens, chop them finely.
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Sprinkle salt on the chopped greens and mix well (or pour the greens over the filling and sprinkle salt). Take one of the logs, sprinkle flour and spread it thinly on the filling. Place the filling on half of the filling and spread it.
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Fold the filling in two and secure the sides. Place it on a hot griddle or on a hot plate and fry both sides.
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Prepare all the kutabs in this way. When you cook and assemble each kutab, spread butter between them, then they will be both soft and tasty.
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When serving the kutabs, reheat them using a little ghee, butter or vegetable oil. You can sprinkle sumac on top and serve with yogurt on the side.
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Your traditional Qutab is ready. Xoş iştaha!
