Qutabs with fresh herbs
2 servings
10 minutes
Kutabs with fresh greens are a refined and light dish of Azerbaijani cuisine, perfectly combining thin dough with aromatic green filling. Historically, kutabs were considered food for nomads as they are easy to prepare over an open fire and require minimal ingredients. The filling made from greens like parsley, dill, cilantro, and other herbs gives kutabs a fresh taste with a slight tanginess, especially if sorrel or cheese is added. Thin flatbreads are fried in a dry pan until they acquire an appetizing golden hue, while butter makes them even softer. This versatile dish can be served as an appetizer, side dish or main course.
1
Add half of the warm water and salt to the flour in a bowl, mixing with a fork. Continue adding the remaining warm water while stirring constantly. Place on a floured surface and knead into a firm dough. Cover it and let it rest for half an hour.
- Wheat flour: 2 glasss
- Water: 0.5 glass
- Salt: 0.5 teaspoon
2
Chop the greens and mix well; any fresh herbs will do for the kutabs - parsley, dill, cilantro, basil, sorrel, green onions, etc., so feel free to experiment. If desired, you can add brined cheese or feta to the filling.
- Green: 100 g
3
Divide the dough into 4 equal parts, rolling each into a thin pancake. Place herbs on half of the pancake and season with salt. Then fold it in half and seal it with fingers or a fork, ensuring no air remains inside.
- Green: 100 g
- Salt: 0.5 teaspoon
4
Heat a large skillet well over high heat and fry the kutabs without oil for 2-3 minutes on each side. Remove the kutabs from the heat onto a plate and place a piece of butter on top. Serve immediately with yogurt or sour cream.
- Green: 100 g