Azerbaijani kutaby with wild garlic and greens
6 servings
120 minutes
Kutabs are one of the most beloved dishes of Azerbaijani cuisine, consisting of thin crispy flatbreads with a fragrant filling. This version with ramsons and herbs dates back to ancient traditions when fresh herbs were used to give the dish vibrant flavor and benefits. Ramsons adds a light garlic note, while the mix of parsley, cilantro, dill, and green onions provides a rich herbal aroma. The dough is tender and elastic, fried in a pan until golden brown, and at the end, kutabs are brushed with butter and sprinkled with sumac for a slight tanginess. They are best served hot — that's when they are especially tasty. This dish is perfect as an appetizer or light snack and can be paired with ayran or a fresh vegetable salad.
1
Knead a stiff dough from flour, water, and 1/2 teaspoon of salt that should not stick to your hands. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Wheat flour: 300 g
- Water: 1 glass
- Salt: 1 teaspoon
2
Wash the greens, chop them finely, salt and mix; it will release some juice.
- Wild garlic (ramson): 150 g
- Parsley: 100 g
- Dill: 100 g
- Spring onion: 100 g
- Cilantro: 100 g
3
Divide the dough into six equal parts, roll out into thin flatbreads. Place greens on one half, cover with the other and seal with a fork.
- Wild garlic (ramson): 150 g
- Parsley: 100 g
- Dill: 100 g
- Spring onion: 100 g
- Cilantro: 100 g
4
Fry the kutabs in vegetable oil on both sides (1 tablespoon of vegetable oil per kutab).
- Vegetable oil: 6 tablespoons
5
Brush the hot kutabs with butter and sprinkle with sumac.
- Unsalted butter: 100 g
- Sumac: 10 g
