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What is kutab and what is it made of?

Real gourmets know a lot about food, and therefore try to try more and more new dishes from different cuisines of the world. If you are just getting acquainted with cooking, then you will probably be interested in knowing what a qutab is and also in figuring out how to cook it.

What it is?

The few heard the word kutab. And what is it? This is a kind of thin Azerbaijani cake, which has the shape of a crescent and is made from unleavened dough. Almost any kind of stuffing can be prepared, but such components as cheese, pumpkin, greens, onions, meat, and also various vegetables are most often used. But they also cook sweet kutab with berries and fruits.

How to cook?

How to cook a real qutab? It is very easy! Below are some interesting options.

Option One

Tasty and very easy will turn out in summer fresh kutab with greens. Here is what you need to make it:

  • 2 cups of flour;
  • 180 ml of water (about three quarters of a glass);
  • half a teaspoon of salt.

For filling:

  • 300-400 grams of any greens (you can use cilantro, parsley, basil, nettle, sorrel, spinach, etc.);
  • 50 grams of green onions;
  • vegetable or butter.


  1. First you need to knead the dough. To do this, simply mix the flour with salt and water and knead the mass well with your hands. It should be pretty cool, but still flexible. Dough should not stick to your hands. Set aside for 30 minutes, covered with cling film or paper towel.
  2. Now you can go to the filling. Wash all the greens well and chop with a knife. Now, heat the oil in a pan and fry the herbs so that it becomes soft, but not burnt.
  3. Take the dough, divide it into several equal parts. Roll the first part into a thin round layer, put greenery on one side, retreating 1.5-2 centimeters from the edges. Cover the filling with the other side, connect the edges and fasten well.
  4. Now heat the dry skillet and fry all kutabs on both sides until a beautifully patterned golden pattern appears. Put all the cakes in the dish, but do not forget to grease them with oil, otherwise they just stick together and tear.
  5. Done!

Option Two

Very tasty get kutaby with cottage cheese.


  • three glasses of flour;
  • glass of water;
  • half a teaspoon of salt;

For filling:

  • 200-300 grams of cottage cheese;
  • 50 grams of cilantro;
  • 50 grams of green onions;
  • three cloves of garlic.


  1. Knead the dough. It should not stick to your hands, so if necessary you can add a little flour. Cover the dough and remove it to insist.
  2. Then proceed to the preparation of the filling. Cottage cheese wipe through a sieve or grind on a blender so that it has a pleasant, homogeneous consistency. Finely chop the greens, pre-washing. Peel and chop the garlic in a garlic press or in a blender. Mix cottage cheese, garlic and herbs to make a homogeneous mass.
  3. Divide the dough into several equal parts. Take one and roll it with a rolling pin into a layer about 2 millimeters thick. Put in the center the stuffing. Combine the edges, from the cake, expel all the air that was there. Fasten the edges with your fingers.
  4. Form all the kutabs and fry them in a dry pan on each side for about two minutes.
  5. Grease all the cakes with butter and place on a tray, then boldly serve.

Option Three

Make hearty kutab with meat. Here's what you need for this:

  • three glasses of flour;
  • glass of water;
  • half a teaspoon of salt.

For filling:

  • 500 grams of meat (it is best to use rather fat lamb);
  • three bunches of green onions;
  • half a teaspoon of zira;
  • green cilantro;
  • salt to taste


  1. Mixing salt, flour and water, knead the dough with your hands, not sticky to your hands. Put it aside, do not forget to cover (otherwise it will be covered with a crust).
  2. Go to the cooking stuffing. Wash the lamb well, clean the veins. Wash greens. All together, pass through a meat grinder. If the pieces seem too large, then repeat the procedure again.
  3. Divide the dough into pieces, take one and roll out a round layer, the thickness of which should be approximately two millimeters. Place the stuffing in the center. Connect and fasten the edges well.
  4. Fry the kutabs in a dry frying pan, then grease with butter.

Helpful Tips

Some recommendations for beginners and experienced housewives:

  1. In order for the dough to “not dry” in the process of “rest” (that is, insisting), you can periodically sprinkle it with water and stick it in or mix it up.
  2. For frying it is desirable to use a frying pan with a thick bottom or even a cauldron, then the cakes will not burn.
  3. If you do not have a thick-bottomed frying pan, then you can add a little oil in the dough, this will avoid burning.And you can add it to the filling (if it is not supposed to be fried), then the oil will soak and the dough too.
  4. In the process of cooking, kutabs can swell a lot because of the remaining air inside. In this case, you can slightly pierce them with a fork or knife. And you can thoroughly expel all the air before bonding the edges.
  5. If you are worried that the meat is not completely fried, then fry it beforehand, that is, during the preparation of the filling.
  6. To make the qutab more even and beautiful, you can cut off any irregularities along the edge.

Choose the best, in your opinion, recipe and be sure to please your relatives with such a simple, but tasty dish.

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