Kutabs with nettles
6 servings
30 minutes
Kutab with nettle is a traditional dish of Azerbaijani cuisine that surprises with its simplicity and depth of flavor. These thin flatbreads filled with fresh herbs and sulguni reveal the entire palette of spring aromas. Nettle, known for its beneficial properties, adds a light spiciness to the kutabs, while matsoni with kimchi sauce adds a delicate sourness and heat. Kutabs are fried without oil, making them crispy and light. They are perfect as an appetizer or a standalone dish, especially in spring when the greens are fresh and flavorful. This recipe reflects a love for nature and the simple yet exquisite combinations of ingredients passed down through generations in Azerbaijan.
1
Sift the flour, add cold water and vegetable oil, and knead a dough without salt. Cover and let it rest for 10-15 minutes.
- Wheat flour: 500 g
- Water: 250 ml
- Vegetable oil: 30 ml
2
Grate the suluguni on a coarse grater and cut all the greens into thin strips.
- Suluguni cheese: 100 g
- Nettle: 50 g
- Parsley: 25 g
- Basil: 25 g
3
Divide the dough into six parts, roll it out thinly, place suluguni on half of the dough circle, add greens on top, and seal the edges of the dough to ensure no air bubbles remain inside the qutab.
- Suluguni cheese: 100 g
- Nettle: 50 g
- Parsley: 25 g
- Basil: 25 g
4
Fry the kutabs on a dry pan on both sides. Mix the matsoni with kimchi sauce and serve with the kutabs.
- Matsoni (yoghurt): 100 ml
- Kimchi sauce: 100 g
