Summer kutabs with greens
4 servings
40 minutes
Summer kutabs with greens are a refined dish of Azerbaijani cuisine filled with the aromas of fresh herbs and nuts. These thin flatbreads, cooked without oil on a dry pan, are crispy on the outside and tender on the inside due to the filling of spinach, parsley, walnuts, and salty sulguni cheese. Kutabs have ancient roots and are a traditional snack often served with tea or as a light bite. Their fresh, rich flavor pairs wonderfully with sour cream, making the dish even softer and creamier. These kutabs are perfect for the summer season – they are light, hearty, and filled with natural freshness. Their original pouch shape makes them not only tasty but also beautiful on the table.
1
Mix flour, water, and salt. Knead the dough. Wrap in plastic and leave for 20 minutes.
- Wheat flour: 200 g
- Water: 100 ml
- Salt: to taste
2
Nuts need to be cleaned. Chop the greens and nuts finely. Grate or finely chop the cheese and add it to the greens and nuts. Add an egg, salt, and pepper.
- Walnuts: 3 tablespoons
- Parsley: 50 g
- Spinach: 80 g
- Suluguni cheese: 250 g
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Divide the dough into 6 parts and roll them into separate balls. On a floured surface, roll the dough as thin as possible. Place 2-3 tablespoons of filling in the center. Gather the dough into a pouch and slightly flatten it. Fry on a dry skillet and serve with sour cream.
- Wheat flour: 200 g
- Suluguni cheese: 250 g
- Sour cream: to taste