Kutab with greens and suluguni cheese
3 servings
90 minutes
Qutab with greens and sulguni cheese is a traditional dish of Azerbaijani cuisine that embodies simplicity and sophistication. These crispy, golden flatbreads filled with fragrant fresh herbs and tender sulguni have a subtle, slightly salty taste with hints of cumin. In Azerbaijan, qutabs are served hot, often with matsoni or melted butter, making them even richer. The history of this dish dates back to ancient times when it was prepared for family gatherings and celebrations. Today, qutabs remain a beloved treat suitable for both everyday meals and special occasions.
1
Make a great dough from flour, water, salt, and a few drops of vegetable oil. Wrap it in film and place it in the refrigerator for an hour.
- Wheat flour: 0.5 glass
- Durum wheat flour: 0.5 glass
- Water: 0.5 glass
- Salt: pinch
- Vegetable oil: 0.5 teaspoon
2
Wash the greens, dry them, and chop finely. Grate the cheese on a coarse grater and mix it with the greens.
- Parsley: 1 bunch
- Spring onion: 1 bunch
- Dill: 1 bunch
- Suluguni cheese: 150 g
3
Divide the dough into three parts and roll them into flatbreads, sprinkling each with cumin on top.
- Cumin seeds: 1 teaspoon
4
Place greens with cheese on one half, cover with the other half, and pinch the edges with a fork.
5
Heat a pan with just three drops of vegetable oil. Fry the kutabs alternately on both sides until they are golden brown.
- Vegetable oil: 0.5 teaspoon
6
Serve hot.
