Kutaby with chicken and dill
4 servings
50 minutes
Qutab with chicken and dill is a traditional dish of Azerbaijani cuisine that combines tender dough and aromatic meat filling. These thin flatbreads filled with spicy chicken mince and dill are cooked on a dry skillet, acquiring an appetizing golden crust. The history of qutab goes back centuries when they served as a quick and hearty snack for travelers and peasants. The taste of the dish is a harmony of soft dough, juicy meat, and fresh herbs highlighted by butter. Qutabs are often served hot with sour cream or kefir. Their versatility allows for different fillings—from greens to cheese. It’s a great option for a light yet nutritious dinner that carries the atmosphere of Eastern hospitality.
1
Sift the wheat flour into a deep bowl to allow it to absorb oxygen.
- Wheat flour: 500 g
2
Make a depression and add 1 teaspoon of salt.
- Salt: 1 teaspoon
3
Pour water into the flour in portions, mixing thoroughly.
- Water: 300 ml
4
Knead the dough. It should not be overly packed with flour.
5
Divide the prepared dough into 8-9 equal balls.
6
Roll each ball into a thin flatbread with a diameter of 20-25 cm. Lightly dust the silicone mat with flour to prevent the dough from sticking.
7
Puree the onion with dill in a blender. Add the mixture to the chicken mince and mix thoroughly until homogeneous. Season with salt and pepper to taste.
- Onion: 1 head
- Dill: to taste
- Ground chicken: 200 g
- Ground black pepper: to taste
8
Spread the minced meat only on one half of the rolled-out flatbread. Spread it in a thin layer, leaving a 1.5–2 cm edge.
9
Cover the filling with the second half and press down with your hand to release excess air.
10
Connect the edges of the tortillas with a fork, pressing on the dough.
11
Heat the pan. Place the kutabs only on a dry pan.
12
Fry on each side for 1-2 minutes.
13
Brush the ready kutabs with butter and serve at the table. Enjoy your meal!
- Butter: 50 g
