Kutaby with potatoes and onions
4 servings
40 minutes
Potato and onion kutab is a traditional Azerbaijani dish that embodies simplicity and exquisite taste. The thin, elastic dough fried to a golden crust hides a tender filling of mashed potatoes with golden onions that add a pleasant sweetness to the dish. Kutabs are often served with yogurt or sour cream, highlighting their soft texture. This dish is perfect for warm family dinners, cozy gatherings with friends, and even festive feasts. In Azerbaijan, kutabs are considered a symbol of home comfort and traditions. They are delicious both hot and slightly cooled, and their aroma can whet any gourmet's appetite.
1
Peel the potatoes, cut them into cubes, and put them to boil in salted water.
- Potato: 4 pieces
- Salt: 0.5 teaspoon
2
Add half of the warm water and salt to the flour in a bowl and mix with a fork. Continue adding the remaining warm water while stirring constantly. Place on a floured surface and knead into a firm dough. (I added another half cup of flour to the dough. My cups are small). Cover it and let it rest for half an hour.
- Wheat flour: 2.5 glasss
- Water: 1 glass
3
The potatoes are boiled. Mash them to make puree and let them cool.
- Potato: 4 pieces
4
Clean the onion and sauté over low heat until golden brown.
- Onion: 1 piece
5
Mix onion and mashed potatoes. Add salt.
- Potato: 4 pieces
- Onion: 1 piece
- Salt: 0.5 teaspoon
6
Divide the dough into 4 equal parts, rolling each into a thin pancake. Place the filling on half of the pancake, then fold it in half and seal it — with fingers or a fork to ensure no air remains inside.
7
Heat a large skillet well over high heat and fry the kutabs without oil for 4-5 minutes on each side. (Be careful, the longer the skillet is on the heat, the faster the kutabs cook. My last one was fried for 2 minutes on each side.)
8
Remove the kuftas from the heat, place them on a plate, and put a piece of butter on top. Serve immediately with yogurt or sour cream.
- Milk: 100 ml
