Kutaby with chickpeas and cream cheese
3 servings
40 minutes
Kutabs with chickpeas and cream cheese are a traditional dish of Azerbaijani cuisine that captivates hearts with their simplicity and rich flavor. These thin flatbreads, fried in a dry pan, have a crispy crust and tender filling. Chickpeas add a pleasant nutty note while cream cheese provides softness and a light creaminess. Enhanced with aromatic garlic and fresh herbs, kutabs become an ideal treat for both everyday tables and festive gatherings. Historically, kutabs were made with various fillings—from greens to meat—but the chickpea version highlights the love for plant ingredients that make the dish nutritious and healthy. They are enjoyed hot, complemented by matsoni, yogurt or homemade sauces, savoring the harmony of flavors that unfolds in every bite.
1
Mix water, eggs, and salt, add flour and gradually knead the dough. (More flour may be needed.) Put it in the refrigerator.
- Water: 120 ml
- Chicken egg: 2 pieces
- Salt: to taste
- Wheat flour: 300 g
2
Prepare the filling: drain the water from the chickpea can, mash it with a fork or blender, grate or squeeze garlic, add cheese and herbs. Mix well. (The filling can be anything: mashed potatoes with onions or mushrooms, minced meat, mozzarella with tomatoes, ricotta with spinach, etc. It should weigh at least 500 grams.)
- Canned chickpeas: 400 g
- Garlic: 1 clove
- Cream cheese: 100 g
- Green: to taste
3
Divide the dough and filling into eight parts. Place the largest frying pan over medium heat and pour in a little oil. Roll the dough balls to the size of the pan's bottom, place and evenly distribute the filling on one half, cover with the other half, and seal the edges well.
- Wheat flour: 300 g
- Vegetable oil: 100 ml
4
Place two kutabs in the pan at once and fry on medium heat on both sides.