Azerbaijani cuisine is distinguished by its brightness and originality, and Azerbaijanis are especially good at baking - aromatic bread, Baku mutaki, chureki, lavash and delicious flatbreads with various fillings, such as kutabs. Tasty and appetizing kutabs are flat, crescent-shaped pies, reminiscent of khychins and pasties. They are made from unleavened dough, and the filling for kutabs is made from meat, cheese, pumpkin or herbs, after which the flatbreads are fried in a dry “saj” frying pan with high walls. Onions and sweet and sour pomegranate seeds add piquancy to the meat pies. Lezgin kutabs, which are prepared in the north of Azerbaijan with finely chopped herbs, dry cheese or salted cottage cheese, are very tasty. The second name for the flatbreads is afar; they are traditionally baked in kharaks - ancient clay ovens. However, we can cook kutabs at home without kharak and saj - in an ordinary frying pan, especially since it is not at all difficult.

Secrets of making kutabs: making the dough

Classic ones are prepared from unleavened yeast-free dough, which contains only water, salt and flour - in this case, three parts flour is taken to two parts water, and the water should be at room temperature. Modern cooks sometimes add butter, kefir and eggs to the dough to make the finished products more tender and soft.

The dough is rolled out very thin - no thicker than a napkin. So that it does not tear when rolling and remains plastic, it is kneaded well. You can knead the dough in a bread machine or with your hands greased with vegetable oil.

Before cutting, let the dough rest a little in a plastic bag, form a sausage, cut it into pieces and roll out the pancake. You can make kutabs differently - roll out a large layer of dough no more than 1 mm thick and cut out the flatbreads with a small saucer.

By the way, to work with dough, Azerbaijani housewives do not use our usual rolling pin, but a long wooden stick. Try to add less flour when rolling, otherwise it will smoke during frying. The size of the flatbreads for this dish is not so important, since kutabs can be both large and small - a matter of taste.

How to cook kutabs: delicious filling

For meat filling, mainly beef or young lamb is used, although lamb offal is also very popular in the Caucasus. The lamb must be young, and before preparing the minced meat, a piece of meat must be freed from film and tendons. At the same time, lamb fat is always added to real Azerbaijani kutabs. It is also permissible to add boiled rice and pieces of vegetables to minced meat to improve the taste and reduce the fat content of the dish.

The onion for the filling should be crushed to a pulp, since a finely chopped onion does not have time to cook well, because the cakes are fried in a dry frying pan. Ideally, the onion is ground together with meat and fat in a blender or meat grinder. The minced meat should be salted and peppered, and if it is a little dry, you can add a little water, although the onion always gives juice.

For green minced meat, any greens and herbs are used - spinach, dill, parsley, sorrel, tarragon, basil, tarragon, green onions and cilantro. The greens are washed well, lightly dried on a towel, chopped and mixed with salt.

How to fry kutabs correctly

The filling should be spread over one half of the cake in a very thin layer. Next, the resulting flatbread is folded in half, the edges are well connected and fried on both sides in a hot cast-iron frying pan without oil until golden brown marks appear. Sometimes kutabs are baked for 15 minutes in a well-heated oven. To be on the safe side, you can brush the edges of the flatbreads with beaten egg before frying.

The finished kutabs are placed in a stack on a dish, generously greasing each flatbread with butter. Azerbaijani cooks place a large piece of butter on top, which drips off, soaking the flatbread, making it soft and juicy. You can cover the kutabs with cling film or a towel on top to make them softer.

Azerbaijanis sprinkle the dish with sumac, a traditional oriental spice with a sour taste, and serve flatbread with tuzluk sauce made with sour cream and ayran with garlic and black pepper.

A simple recipe for kutabs with cheese and herbs

An unusually spicy appetizer for soup will appeal to all cheese lovers. Mix 200 g of sifted flour, 100 ml of water and 2 tbsp in a bowl. l. vegetable oil, add 1 tsp. salt and knead the dough. Wrap it in cling film and leave it on the counter for half an hour. While the dough is ripening, grate 200 g of cheese and combine it with chopped parsley. Instead of hard cheese, you can use cottage cheese or regular cottage cheese; in this case, just mash it with a fork. If you add sugar to the cottage cheese, you will get sweet kutabs; of course, they will be far from traditional Azerbaijani flatbreads, but your loved ones will certainly like this dessert.

Divide the dough into 8 parts, roll each of them into a circle, and put a thin layer of filling on one part of the flatbread, cover with the other half, pinch the edges nicely and remove excess dough. Fry the kutabs on both sides in a dry hot frying pan and grease with butter.

Beef kutabs with onions

Knead unleavened dough from 600 g of flour, 400 ml of water at room temperature and a few pinches of salt, and then leave it for half an hour under cling film or a towel. Make the filling from 300 g of beef, 100 g of beef or fat tail fat, onion, salt and pepper to taste. Grind all the products in a meat grinder or blender until smooth, form kutabs, lay out the filling, roll the flatbreads and fry them in a dry frying pan.

How to cook kutabs with herbs

This is an excellent dish for those who watch their figure and follow the principles of healthy eating. Knead a soft dough from 2.5-3 cups of flour, 2 eggs and 50 ml of ice water. For the filling, sauté 5 balls of frozen spinach (or 5 bunches of fresh herbs) with 1 tsp. hops-suneli and 1 tbsp. l. vegetable oil, salt to taste. You can add cheese, cottage cheese, potatoes, eggs and any vegetables to the filling - it will turn out very tasty. Form into flat cakes, place the filling, seal the edges to form beautiful crescents, and fry in a dry frying pan.

How to cook kutabs with lamb

Traditional Caucasian flatbreads are quickly prepared and served as a snack for lunch. Melt 50 g of butter, mix it with 2 tbsp. l. kefir, 1 egg, ½ tsp. sugar and a pinch of salt, stir well and pour the mixture into 500 g of sifted flour. Now pour a quarter glass of water into the dough and knead well, and while the dough is resting under a napkin, finely chop 2 onions, a small ginger root about 1.5 cm long, finely chop half a bunch of cilantro and mint and combine with 300 g of fatty minced lamb, not forgetting salt and pepper.

Make a rope of dough, cut it into pieces and roll out circles, place minced meat on each of them. After forming traditional crescents and pinching the edges, fry the kutabs in a dry frying pan and place on plates.

With orange filling they are not only tasty, but also very beautiful. For the dough you will need 350 g of wheat flour, 170 ml of water, 2 tbsp. l. vegetable oil and ½ tsp. salt. Knead the stiff dough, set it aside, cover it with film, and make the pumpkin filling.

Cut 400 g of pumpkin and 1-2 onions into cubes, then fry the onion in vegetable oil, and after 3 minutes add the pumpkin to it. Season the filling with salt and pepper, add any spices you like, cover the pan and simmer until the pumpkin is tender - usually 10 minutes.

Form a rope, divide it into 10 pieces, roll each of them thinly and put the filling on the flatbread, and then give the kutabs a crescent shape. Fry juicy and aromatic kutabs on both sides without oil and serve warm, with herbs and salad.

Spices from the branded online store “Eat at Home”

In the Caucasus, kutabs are eaten with hands, dipped in curdled milk with herbs and garlic. We serve them with sweet tea, kefir, milk and sour cream. Pamper your family with oriental pastries, and recipes for kutabs with step-by-step descriptions and photos can be found on the “Eat at Home!” website. A

Kutaby with herbs and cheese is a recipe that belongs to Azerbaijani cuisine. This is a thin semicircle pie with various fillings. In some ways, kutabs resemble pasties, but their main difference is that this dish is fried not in oil, but in a dry frying pan.

How to cook kutabs at home

Easy to cook. They need the most common products, the purchase of which does not pose any difficulties. But it doesn’t hurt to know some of the subtleties of preparing this dish. They will help you prepare a delicious delicacy that everyone will be delighted with.

1. The dough for kutabs is rolled out to a thickness of 3 mm.
2. Kutaby with herbs and cheese - a recipe that involves the use of a variety of herbs. You can use different types of greens at the same time, using a little of everything.
3. When rolling out the dough, you should try to flour the surface less so that it does not burn when frying in a dry frying pan.
4. To ensure that the edges of the products stick together well, they can be pressed with a fork.

The dough for kutabs is often prepared unleavened from a minimum amount of ingredients - flour, salt and water. After kneading, it is left to rest for 30-40 minutes. And to make it softer after 15 minutes, you can sprinkle it with water and turn it over. Sometimes a couple of tablespoons of oil are added to the water, this makes the dough more elastic.

Ingredients:

• flour – 2.5 cups;
• salt – ½ teaspoon;
• water – 150 ml.

Preparation

1. Sift the flour, add salt and, gradually adding water, knead the dough.
2. Cover it and set it aside for half an hour.
3. Next, the surface is dusted with flour, the dough is rolled into a rope, divided into pieces, each turned into a flat cake, filling is added and kutabs are formed.

Kutaby with various herbs and cheese is a recipe that even those who are not at all familiar with Azerbaijani cuisine can handle. For cooking, you can use spinach, nettle, sorrel, dill, parsley - whatever you want. Adyghe cheese itself is a little salty, so it is not necessary to add additional salt to the filling.

Ingredients:

• water dough – 500 g;
• various greens – 400 g;
• Adyghe cheese – 150 g;
• butter.

Preparation

1. Using a blender, the greens are turned into a paste.
2. Add shredded cheese and mix.
3. The dough is divided into pieces, rolled out, 2-3 tablespoons of filling are placed in the center, the edges are fastened.
4. Place the pieces in a frying pan and fry on both sides until light brown.
5. Hot kutabs with herbs and cheese are greased with butter.

By preparing kutabs with spinach, you are guaranteed to receive many compliments and requests for more. From the specified number of components you will get approximately 15 delicious pies. Before serving, they can be greased with butter, this will make the dish even tastier.

Ingredients:

• spinach – 500 g;
• Adyghe cheese – 200 g;
• assorted greens – 100 g;
• salt, ground black pepper.

For the test:

• flour – 700 g;
• water – 1 glass;
• coriander, turmeric, salt - 0.5 teaspoon each.

Preparation

1. A dough is kneaded from flour, water, salt and spices.
2. Cover it with film and start filling.
3. The washed and dried greens are chopped.
4. Adyghe cheese is crumbled, added to the greens, if necessary, salted and kneaded well.
5. The table is dusted with flour, the dough is rolled out, round pieces are cut out, a filling is placed on each and the edges are sealed.
6. Fry the kutabs in a frying pan until golden brown on both sides.

The filling for kutabs with herbs can be very different. Here you need to focus solely on personal taste preferences. If you like nettle and sorrel, you can use them. And if you are delighted with basil, then feel free to add it. It is important to remember that greens quickly change color, so you should not overexpose them in a frying pan.

Ingredients:

• greens – 400 g;
• onions – 3 pcs.;
• feta cheese – 250 g;
• frying oil;
• water dough – 500 g.

Preparation

1. The greens are washed and chopped.
2. The cheese is crumbled.
3. The onion is cut into cubes and fried in butter.
4. Add greens and stir.
5. Keep the pan on the fire for 2 minutes.
6. Then put the greens with onions in a bowl, cool, add cheese.
7. The dough is rolled out, circles are cut out using a plate, the filling is laid out, and the edges are sealed.
8. Fry the kutabs with cheese and herbs for 2 minutes on each side in a dry frying pan, and then grease each with butter.

Kutaby with herbs and cheese, the recipe for which contains parsley, dill and green onions, can be prepared not only in summer, but also in winter, because now these components are available all year round. If desired, you can add some spices to the filling. In this case, cumin and suneli hops are best suited. They will add piquancy to the dish.

Ingredients:

• parsley – 1 bunch;
• green onion – 1 bunch;
• dill – 1 bunch;
• suluguni cheese – 150 g;
• water dough – 500 g.

Preparation

1. The greens are finely chopped.
2. Suluguni cheese is grated and mixed with herbs.
3. Roll out the dough, cut out circles and sprinkle cumin on top.
4. Place the filling on one half of the workpieces, cover with the other half, and pinch the edges with a fork.
5. Heat the frying pan, place the pieces one at a time and fry until golden brown on both sides.

Kutaby with nettles - recipe

Kutaby with nettles are especially relevant in the spring, when greenery is just appearing. Then it is the juiciest and most delicious. But it is worth remembering that to prevent the nettle from becoming bitter, it must first be doused with boiling water and then crushed. As a cheese component, you can use Adyghe or hard cheese, suluguni, feta cheese.

Ingredients:

• rye flour – 1 cup;
• wheat flour – 1 cup;
• salt – 1 teaspoon;
• vegetable oil – 80 ml;
• water;
• cheese – 200 g;
• nettle – 300 g.

Preparation

1. Mix both types of flour, add salt, butter and gradually add water, knead a soft dough.
2. Cover it and leave to rest for 20 minutes.
3. Add grated cheese and mix.
4. Divide the dough into 8-9 pieces, each of them is rolled into a circle.
5. Place the filling on one half, cover the other half, and seal the edges.
6. Kutabs are fried on both sides.

Kutaby with cottage cheese and herbs

Kutaby with herbs and fermented milk cheese, the recipe for which is given below, is prepared with the addition of garlic and eggs. The first component will give the dish a light tang and a pleasant aroma, and the second will help ensure that the filling does not crumble, but is held together. It is better to use cottage cheese that is not too fatty.

Ingredients:

• water dough – 500 g;
• cottage cheese – 500 g;
• dill, parsley - 1 large bunch each;
• garlic – 5 cloves;
• egg – 1 pc.

Preparation

1. Chopped greens are mixed with cottage cheese, chopped garlic and 1 egg are added.
2. Roll out the dough, cut out circles with a diameter of 12 cm, put the filling on one side, cover with the other side and seal the edges.
3. Fry the preparations in a heated frying pan until golden brown.

Kutaby with cheese in the oven

The aromatic ones are fried in a hot dry frying pan. But this takes a lot of time. To reduce it, you can cook kutabs in the oven. In this case, yeast dough is used for them. But it cooks very quickly. The entire cooking process will take no more than an hour.

Ingredients:

• water – 100 ml;
• flour – 1 glass;
• yogurt - 1 tbsp. spoon;
• dry yeast – 1 teaspoon;
• salt – 1 teaspoon;
• butter – 1 tbsp. spoon;
• cheese – 100 g;
• assorted greens – 150 g.

Preparation

1. Sift flour into a bowl, add yeast, salt and mix.
2. Add soft butter, yogurt, add water little by little and knead into a soft dough.
3. Cover with film and leave for 40 minutes.
4. For the filling, chopped herbs are mixed with cheese.
5. The dough is rolled into a rope, divided into 8 parts and each is rolled into a circle.
6. Spread the filling and seal the edges.
7. Place the kutabs on a greased baking sheet and bake at 180 degrees for about 15 minutes.

Kutaby from lavash

When you want to enjoy delicious pies, but there is absolutely no time to prepare the dough, you can cook. This will save a lot of time, and the taste of the finished dish will not suffer at all. Just so that the products do not fall apart during frying, the edges need to be coated with protein and pressed down.

Pour water at room temperature into a deep bowl. Add vegetable oil and salt. Stir.

Add sifted wheat flour. Immediately knead in a bowl using a spoon. Then, when the dough becomes thicker, transfer it to the table, and, adding flour, knead into a soft mass.

Cover the “Kolobok” with a napkin and leave to rest for 20-30 minutes at room temperature.

In the meantime, before preparing the kutabs, let’s make the aromatic filling. Rinse the greens first in running water, dry with a towel to remove excess moisture. Remove any tough stems. Cut the leaves into small pieces. Peel the garlic cloves, grate them on a medium grater or put them through a garlic press. Add garlic and olive oil to the greens. Stir.

Grate the tofu cheese on a coarse grater and add to the greens. Season with salt and ground pepper. Mix well and taste.

The dough has “rested”. Knead it lightly. Form into a sausage. Cut into 10-12 pieces. Knead each piece again and shape it into a ball. Cover with a towel to prevent the dough from drying out.

Roll out the ball of dough into a thin layer. Spread the aromatic herb filling onto one half.

Cover with the other half, pinch the edges and press down with a fork. You can prick it in several places with a skewer so that the product does not swell during frying.

Take a frying pan with a thick bottom. Send it to the fire. Heat it well. Place the pieces on the frying pan. Fry over low heat until characteristic charring occurs on both sides. You can cover it with a lid.

Lenten Azerbaijani kutabs are ready. Can be consumed warm or cold. Bon appetit!

Kutaby is a traditional dish of Azerbaijani cuisine.

They are very thin, almost flat pies made of unleavened dough. Most often, kutabs are prepared with herbs. Any greens you like will do - dill, parsley, spinach, sorrel and even nettle. Nettles must first be doused with boiling water before cutting them.

You can use other fillings. For example, pumpkin, cheese and even pomegranate seeds. By the way, in one of my videos I already showed how to peel a pomegranate and remove the seeds from it.

Today I will cook kutabs with herbs and cheese. I really like this particular combination.

The dough can be kneaded from whole grain wheat flour. In my video recipe I use a mixture of rye and wheat flour.

Ingredients for making kutabs

For dough for 9-10 kutabs

• Peeled rye flour - 1 cup
• Wheat flour - 1 cup
• Salt - 1 teaspoon.
• Vegetable oil - 4 tablespoons.
• Water - as much as the dough takes until soft.

For filling

• Cheese - 100-150 g. You can use both hard and soft cheese - Adyghe, paneer or feta cheese. If you use feta cheese, then the greens do not need to be salted, since feta cheese is quite salty
• Any greens - 300 g. In this case, I have dill, parsley and green onions. You can also use spinach, sorrel, nettles and other greens. Don't skimp on greens, take a lot.
• Salt.

How to cook kutabs with herbs and cheese

We prepare the dough in the same way as for chapati flatbreads.
Mix rye and wheat flour, add salt and vegetable oil. Rub the flour and butter with your hands so that it is evenly distributed.

Gradually add water and knead into a very soft, sticky dough. We close the dish with the dough with a lid, or wrap the dough in film and leave to rest for 10 minutes. Meanwhile, prepare the filling for the kutabs.

Finely chop the greens. If you use nettles, you need to rinse them with boiling water before cutting them. Thanks to boiling water, the nettle will stop stinging the skin.

Grate the cheese on a fine grater and mix with herbs. Lightly add some salt to the greens and cheese. The filling is ready.

Sprinkle the table with flour and dust your hands with flour too. We pinch off a ball of dough - approximately large enough to easily clasp it in the palm of your hand. Roll out this ball into a thin cake.

Place the filling of herbs and cheese on one half of the flatbread. Leave the edge of the cake free.

Fold the flatbread in half so that the other half of the flatbread covers the filling.

Take a fork and use it to connect the edges of the flatbread together.

Heat a dry frying pan very hot, without oil. There is no need to grease the pan either. It is best to use a cast iron frying pan.

Place the kutabs on the frying pan. Bake over high heat for 1 minute on one side, then turn over and bake for another 1 minute on the other side. That's all, the kutabs are ready!

Serve them to the table immediately, before they cool down. Inside the warm kutabs there is very tasty melted cheese. It is most pleasant to eat kutabs while the cheese remains in such a melted, stretchy state.

In Azerbaijan, ready-made kutabs with herbs are usually served with sour-milk matsoni sauce. Kutabs are dipped in sauce and eaten.
If you adapt it to our products, you can use sour cream or natural homemade yogurt. Squeeze a few cloves of garlic into it and the sauce is ready.

Azerbaijani national cuisine includes many delicious dishes. One of the favorite treats, which is served on weekdays and holidays, has the beautiful name kutaba. It is a kind of pies with a variety of fillings. At home, they are eaten with tea or served as a snack with alcoholic drinks. Thin crispy walls and a juicy center will not leave anyone indifferent. Prepare these flatbreads for your family and delight them with a new, delicious dish.

How to cook kutabs

On a par with the famous Caucasian chebureks, flatbreads, lavash, khachapuri and other savory pastries are kutabs (gutabs) - a national dish of Azerbaijani cuisine. Classic kutabs are pies shaped like a crescent. The dough in these pies is very, very thin, and the filling is very varied: meat, cheese, herbs, vegetables. On weekdays in the historical homeland of this treat, it is served with sweet tea made from thyme, mint, lemon balm, and on holidays - with a glass of red wine or vodka. They eat kutabs with their hands, wrapping them in a tube and dipping them into the sauce.

There are hundreds of recipes for kutabs, but several secrets and features of preparing Azerbaijani pastries remain unchanged for each type of product:

1. The dough should be rolled out as thin as possible. This way it will bake quickly and retain all the juiciness of the filling.
2. In addition to cilantro, dill, and parsley, which are traditional for Caucasian cuisine, the herb gin-jilim (chickweed) is added to the filling, which gives a special aroma and taste to the treat.
3. It is better to fry stuffed flatbreads in a hot cast-iron frying pan without adding oil.
4. The surfaces of the finished products are greased with butter. This technique helps make the treat soft and adds extra flavor.
5. If the yeast-free dough has dried out and the edges are no longer held together, wet the edges with water or egg.

Dough for kutabs

Although kutabs externally resemble chebureks or pies, there is a significant feature that makes the dish unique. The dough for kutabs is kneaded in water, without eggs and yeast, and fried in a dry frying pan without oil. The bland base is brightened up with a juicy and tasty filling. Modern housewives eliminate the already simple procedure of kneading dough by using a thin sheet of lavash for preparation. In addition to the traditional one, other types of dough are used, to which eggs, kefir, matsoni are added, or special technology is used for kneading to improve the taste of the product.

Filling for kutabs

Azerbaijani kutabs are easy to prepare. For the first time, it is better to arm yourself with a recipe with a photo in order to understand all the intricacies of preparation. The main feature of the dish is the filling. It sets the taste and aroma, and the dough only serves as its shell. Meat is traditionally used for the inner contents of flatbreads. Initially it was camel meat, and now it is national pies with lamb, beef, and pork. People in Azerbaijan love greens and add them to kutabs in huge quantities: dill, parsley, cilantro, basil, spinach, sorrel, onion.

Kutab recipes

There are many recipes for preparing amazing Azerbaijani pies. If the dough recipe rarely changes, the composition of the filling can be very different. Among all the variety, there is a recipe for kutabs for lovers of meat products and vegetarians, with a sweet or salty taste, with spicy spices, with a lot of herbs, vegetables, and viscous cheese. Choose a treat to suit your taste and delight your household with delicious but simple pastries.

With meat

• Time: 1 hour.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 266 kcal/100 g.
• Purpose: snack.
• Cuisine: Azerbaijani.
• Difficulty: easy.

Kutaby with meat in Azerbaijani style is a dish that will turn out delicious even for a novice cook. A hearty, aromatic treat will be juicy if you use lamb and a small amount of beef to prepare it. The secret of success is in proper preparation of the meat component. It can be chopped in a meat grinder, but it will taste better if you chop the meat into small pieces with a knife. Seasonings can be changed to suit your taste.

Ingredients:

• lamb – 150 g;
• beef – 70 g;
• cheese – 120 g;
• green onion – 1 bunch;
• dill – 0.5 bunch;
• water – 170 g;
• vegetable oil – 3 tbsp. l.;
• egg – 1 pc.;
• flour – 3 tbsp;
• butter – 2-3 tbsp. l.;
• salt, pepper, cumin - to taste.

Cooking method:

1. Knead the egg, flour, butter and water into a stiff, elastic dough and lightly salt. Leave the mixture to sit for half an hour.
2. Chop the meat finely, season with salt, cumin and pepper.
3. Grate the cheese and chop the herbs. Mix these ingredients with meat.
4. Roll out the dough thinly, about 1 mm thick, and cut out circles the size of a saucer.
5. Spread the minced meat over each flatbread and seal the edges.
6. Fry the kutabs over low heat with a lid.
7. Grease the finished treat with butter.

With potato

• Time: 1 hour.
• Calorie content of the dish: 143 kcal/100 g.
• Purpose: snack.
• Cuisine: Azerbaijani.
• Difficulty: medium.

Azerbaijani pies with potatoes will perfectly satisfy your hunger and delight you with their interesting appearance. Find out how to cook kutabs at home, please yourself and your family with an easy-to-prepare dish. This is an excellent option for a hearty and budget dinner, which is easy and quick to prepare. You don't need detailed instructions with photos, just a minimum of ingredients, a good mood and a little effort. If desired, you can add finely chopped and fried onions to the puree.

Ingredients:

• flour – 2 tbsp;
• warm water – 0.5 tbsp.;
• butter – 1 tbsp. l.;
• potatoes – 6-7 pcs.;
• dill – 1 bunch;
• salt - to taste.

Cooking method:

• Boil diced potatoes in salted water and mash them.
• Finely chop the greens and add to the potatoes.
• Knead a soft dough from flour, water and a little salt. Let the mixture rest for 30 minutes.
• Roll out the dough thinly into several round cakes.
• Place the filling on half of the circle; you can pinch the edges with your hands or a fork.
• Fry in a dry frying pan until golden brown.
• Grease the prepared kutabs with oil and serve with vegetables and sauce.

With greens

• Time: 1 hour.
• Number of servings: 2-3 persons.
• Calorie content of the dish: 257 kcal/100 g.
• Purpose: snack.
• Cuisine: Azerbaijani.
• Difficulty: medium.

Spring and summer are the ideal time to learn how to cook kutabs with herbs. Although even in winter you can find herbs worthy of Azerbaijani pies in stores. Do sorrel, green onions, dill, spinach, parsley, cilantro, lovage, and basil grow in your region? Feel free to use these ingredients for the filling. Combine the greens to your liking to create a delicious flatbread with a luscious green filling.

Ingredients:

• flour – 400 g;
• water – 0.5 tbsp.;
• salt – 3 g;
• greens – 100 g;
• hard cheese – 150 g.

Cooking method:

1. Knead a stiff dough from flour, water and salt.
2. Cover it with a towel and let it stand for 30 minutes.
3. Chop your favorite greens.
4. Grate the cheese and mix with edible herbs.
5. Divide the base into 4 parts, roll each into a thin round cake.
6. Spread the green cheese mixture onto half of the pancake and seal the edges together with a fork or your hands. There should be no air left inside the pie.
7. Fry the kutabs for 3 minutes on each side in a dry hot frying pan.
8. Place a piece of butter on top of each serving.
9. Serve the treat with yogurt or sour cream.

• Time: 1 hour 15 minutes.
• Number of servings: 4-6 persons.
• Calorie content of the dish: 205 kcal/100 g.
• Purpose: snack.
• Cuisine: Azerbaijani.
• Difficulty: medium.

With bright and healthy pumpkin, Azerbaijanis prepare a variety of kutabs: sweet or salty, with the addition of pomegranate seeds, walnuts or spicy spices. This is a great recipe for vegetarians. The ingredients contain no eggs or milk. At the end of cooking, the pies are supposed to be greased with butter. For those who do not consume this product, you can fry the kutabs in a small amount of vegetable fat. In this case, the dough will not be dry.

Ingredients:

• water – 200 ml;
• flour – 450 g;
• pumpkin – 300 g;
• Provencal herbs, salt - to taste;
• walnuts – 70 g;
• vegetable oil – 2 ml.

Cooking method:

1. Cut the pumpkin into small cubes, place on a baking sheet and bake until soft (about 15 minutes) at 180 degrees.
2. Knead the dough from warm water, salt, flour and butter, wrap it in cling film, and put it in the refrigerator for half an hour.
3. Peel the nuts, dry them in the oven for 5 minutes, and chop them with a rolling pin.
4. Mix nuts with pumpkin.
5. Roll out the dough into thin layers of 2-3 mm, cut out circles from them.
6. Spread the pumpkin filling onto half of the tortilla and seal the edges.
7. Fry the tortillas in a frying pan (dry or with oil).
8. After dry frying, brush the flatbreads with melted butter.

With cheese

• Time: 1 hour.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 296 kcal/100 g.
• Purpose: snack.
• Cuisine: Azerbaijani.
• Difficulty: medium.

To prepare Azerbaijani pies, a variety of types of cheese are used, from the usual hard cheese to cottage cheese. For the next recipe, a type of feta cheese is used - Fetax cheese. The delicate and homogeneous consistency of this dairy product, combined with a salty-sour taste, make it an ideal product for filling kutabs. The recipe is simple, you don't need instructions with photos to prepare this treat. If desired, you can add a little garlic pressed through a press to the filling.

Ingredients:

• water – 100 ml;
• flour – 200 g;
• sunflower oil – 2 tbsp. l.;
• hard cheese – 200 g;
• Fetax cheese – 70 g;
• salt, dill - to taste.

Cooking method:

1. Knead the dough from water, flour, butter, salt.
2. Leave at room temperature for half an hour.
3. Divide the base into 6-7 pieces, roll each into a thin round layer.
4. Grate the hard cheese, crumble the Fetaxa, finely chop the greens. Mix all ingredients and place on half of each circle.
5. Seal the edges together to form crescent-shaped pies. Fry in a dry frying pan for 3 minutes on each side.
6. While the kutabs are hot, grease them with butter.

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