Source: Aleksey Zakharov, AdobeStockMost cuisines around the world have their own variations of simple unleavened flatbreads with fillings. In Azerbaijani cuisine, these flatbreads are called qutabs. We've gathered 15 excellent recipes for you to try!
1. Qutabs with Herbs
Source: koronnoe-bludo.ruThe simplest, yet classic, qutab recipe.
You will need: 2 cups flour, 1/2 cup water, 100 g herbs, 0.5 tsp salt.
Preparation: Knead a smooth dough from flour, salt, and warm water, divide into 4 parts, and roll out thinly. Place chopped herbs on each flatbread, fold them in half, and seal the edges. Fry the qutabs without oil for 2-3 minutes per side.
2. Qutabs with Spinach
Source: mobillegends.netIf using frozen spinach, let it thaw and drain.
You will need: 500 g flour, 300 ml water, 250 g spinach, 200 g herbs, 100 g hard cheese, 1 tsp salt.
Preparation: Finely chop the spinach and herbs, and lightly sauté until soft. Knead dough from flour, salt, and water, divide into portions, and roll out thinly. Place the filling on each flatbread, sprinkle with grated cheese, fold in half, and pinch the edges. Fry the qutabs on a dry pan on both sides.
3. Qutabs with Feta and Lettuce
Source: мояоколица.рфFeta is one of the best fillings for traditional qutabs.
You will need: 250 ml water, 500 g flour, 0.5 tsp salt, 500 g feta cheese, 50 g dill, 50 g parsley, 50 g lettuce leaves.
Preparation: Finely chop the lettuce leaves and herbs, crumble the feta, mix, and season. Knead dough from water, flour, and salt, divide and roll into thin flatbreads. Place the filling on each flatbread, fold in half, pinch the edges of the qutabs, and fry them on a dry pan on both sides.
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4. Qutabs with Suluguni and Green Onions
Source: put.magput.ruAromatic and stringy filling – just what qutabs need!
You will need: 250 ml water, 500 g flour, 0.5 tsp salt, 1 bunch each of dill, parsley, and green onions, 100 g suluguni, 1 tsp cumin.
Preparation: Chop all the herbs and mix with grated suluguni. Knead dough from water, flour, and salt, roll into flatbreads, and sprinkle each with cumin. Place the filling, fold in half, pinch the edges, and fry the qutabs for 2-3 minutes on a dry pan.
5. Qutabs with Cottage Cheese
Source: gotovka24.ruIf you prefer a smoother filling, press the cottage cheese through a sieve.
You will need: 400 g flour, 200 g cottage cheese, 50 ml vegetable oil, 150 ml water, 1 bunch herbs, 1 pinch salt, spices.
Preparation: Knead an elastic dough from flour, salt, water, and oil, divide it into portions, and roll out. Mix cottage cheese with chopped herbs and spices, and place on the flatbreads. Fold them in half, pinch the edges, and fry the qutabs in a pan on both sides without oil.
6. Qutabs with Potatoes
Source: ginger-slim.ruBe sure to boil the potatoes in advance so they have time to cool completely.
You will need: 4 potatoes, 2.5 cups flour, 0.5 tsp salt, 1 cup water, 1 onion, 70 ml milk, 20 g butter.
Preparation: Knead an elastic dough from water, salt, and flour. Boil potatoes and mash them with milk. Finely chop the onion, fry until golden in butter, and mix with the potatoes. Divide the dough into portions, roll out flatbreads, and place the filling. Fold the qutabs in half, seal the edges, and fry on both sides on a dry pan.
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7. Qutabs with Egg and Herbs
Source: gastronom.ruAnother interesting way to enhance the herb filling for qutabs.
You will need: 400 ml water, 1 tsp salt, 2 tbsp vegetable oil, 4-4.5 cups flour, 3 eggs, 2 bunches dill, 2 bunches parsley, 50 g butter, spices.
Preparation: Boil eggs until hard and grate them. Chop the herbs in a blender, mix with melted butter and eggs, and season. Knead an elastic dough from the remaining ingredients, divide into portions, and roll out thinly. Place the filling on each flatbread, join, pinch the edges, and fry on a dry pan until golden on both sides.
8. Qutabs with Meat
Source: cafesahara.ruPractically the same as traditional chebureks, but fried without oil.
You will need: 2 cups water, 4.5 cups flour, 300 g meat, 100 g lamb fat, 1 onion, 1 tsp salt, spices.
Preparation: Grind the meat, onion, and lamb fat in a meat grinder, season the minced meat, and beat it. Knead dough from water, flour, and salt, divide and roll out flatbreads. Place the minced meat on each and pinch the edges. Fry the qutabs over medium heat, covered, for 4-5 minutes per side.
9. Qutabs with Pumpkin
Source: yolles.ruOptionally, add a little greenery or cheese to the filling.
You will need: 2 cups flour, 1/2 cup water, 300 g pumpkin, 1 onion, 20 g butter, 1 pinch salt, spices and herbs.
Preparation: Grate the pumpkin on a coarse grater, finely chop the onion, and sauté them in butter until soft. Season the filling. Knead dough from flour, salt, and water, divide into portions, and roll out flatbreads. Place the filling on each, pinch the edges, and fry without oil until golden.
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10. Qutabs with Chicken
Source: de-fragrance.ruCompared to other meat qutabs, this is almost a diet recipe!
You will need: 500 g flour, 300 ml water, 1 pinch salt, 400 g ground chicken, 1 onion, half a bunch of herbs, spices, 40 ml milk or water.
Preparation: Mix ground chicken, chopped onion, spices, and herbs, add milk, and beat thoroughly. Knead an elastic dough from warm water, salt, and flour, divide into portions, and roll out thinly. Place the filling on half of each flatbread, fold, seal the edges of the qutabs, and fry, covered, over medium heat on both sides until golden.
11. Qutabs with Nettle
Source: de-fragrance.ruAn original seasonal adaptation of classic qutabs.
You will need: 180 ml water, 300 g flour, 60 g nettle, 1 tbsp butter, 1 tsp vegetable oil, spices.
Preparation: Pour boiling water over nettle leaves for three minutes, drain, chop, and sauté in butter. Season to taste. Knead dough from water, flour, and salt, add vegetable oil, and divide into portions. Roll out flatbreads, place the filling, and seal the edges. Fry the qutabs on a dry pan.
12. Qutabs with Cabbage
Source: menu2go.ruQutabs turn out especially well with softer, young cabbage.
You will need: 500 g flour, 300 ml water, 350 g cabbage, 1 onion, 1 bunch herbs, 120 g feta or other cheese, 1 pinch salt, spices.
Preparation: Finely shred the cabbage and onion, and stew until soft. Add chopped herbs, spices, and crumbled feta. Knead dough from salt, water, and flour, divide and roll out. Place the cooled cabbage on each flatbread, pinch the edges, and fry the qutabs without oil for 3 minutes per side.
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13. Qutabs with Beef and Pomegranate
Source: de-fragrance.ruA delicious and original recipe for when you want something special.
You will need: 500 g ground beef, 500 g flour, 100 ml water, 1/2 pomegranate, 2 onions, 1 egg, 1 tbsp vegetable oil, spices.
Preparation: Whisk the egg with water and oil, add flour, and knead a stiff dough. Finely chop the onion, mix with the minced meat, and season. Divide the dough, roll out flatbreads, place the minced meat on half of each, and sprinkle with pomegranate seeds. Fold the qutabs in half, seal the edges, and fry them, covered, over medium heat without oil for 4-5 minutes.
14. Qutabs with Mushrooms
Source: de-fragrance.ruYou can use champignons, or any wild or cultivated mushrooms.
You will need: 200 ml water, 2.5 cups flour, 200 g mushrooms, 2 onions, 1 carrot, 4 tbsp tomato sauce, 1 tsp salt, spices.
Preparation: Finely chop the mushrooms, mince the onion, grate the carrot, and sauté everything together until cooked. Add spices and tomato sauce, and fry for another minute. Knead an elastic dough from water, flour, and salt, divide into portions, and roll out. Place the filling on the flatbreads, fold in half, and seal the edges. Fry the qutabs on both sides in a pan.
15. Qutabs with Sorrel
Source: ok.ruA pleasant tartness in the filling that adds variety to familiar qutabs.
You will need: 500 g flour, 300 ml water, 300 g spinach, 150 g sorrel, 100 g cottage cheese, 1 bunch green onions, 1 tsp salt, spices.
Preparation: Finely chop the spinach and sorrel, and lightly stew in a pan. Mix with cottage cheese, chopped green onions, and spices. Knead dough from water, flour, and salt. Roll out flatbreads, place the filling on each, fold in half, and pinch the edges. Fry the qutabs on both sides without oil.