Kutaby with greens

Kutaby is a traditional dish of Azerbaijani cuisine that will not leave anyone indifferent. Thin crispy dough with a juicy 'surprise' inside: The filling most often uses meat, various cheeses with the addition of fresh aromatic herbs and even ripe pomegranate seeds.

Juicy kutabs with cheese and herbs

Juicy cheese flatbreads - kutabs - are very easy to prepare and go great with beef and veal kebabs. An excellent addition to any hot dish, they perfectly complement lean vegetable snacks.

1. 
   How to cook juicy kutabs with herbs in a frying pan? Let's start with the dough: in a deep container, mix flour with salt and vegetable oil, add boiling water in a thin stream and knead until an elastic, light consistency. Leave to cool slightly, literally for 5-10 minutes.
2. 
   For the filling, grind the greens in a blender (you can use any greens you like) and mix with pickled cheese.
3. 
   Divide the rested dough into 8-9 even pieces. Roll each one into the thinnest possible round shape.
4. 
   Place a few tablespoons of aromatic filling on one half.
5. 
   Cover the cheese and herbs with the other half and pinch the edges tightly.
6. 
   Fry the kutabs in a dry hot frying pan until golden, transfer to a plate and coat both sides with butter. Bon appetit!

How to cook kutabs with meat at home?

A classic of Azerbaijani cuisine is juicy and flavorful flatbread stuffed with veal, called “kutaby”. Many people believe that this is an analogue of our chebureks, however, this is not entirely true. Unlike chebureks, for the Caucasian classics, the dough is prepared only from flour, water and oil, and the flat cakes are fried in a dry frying pan, and not deep-fried.

Cooking time – 35 min.

Cooking time - 20 minutes.

Portions – 8.

Ingredients:

For the test:

• Flour – 300 gr.
• Salt – 1 tsp.
• Water – ½ tbsp.
• Vegetable oil – 1 tbsp.

For filling:

• Veal – 400 gr.
• Onion – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Water – ½ tbsp.

Additionally:

• Butter – for serving.

Cooking process:

1. Let’s prepare all the necessary ingredients: measure all bulk products and meat using a kitchen gram scale.

2. Pour 300 grams of sifted flour onto a clean work surface, form a mound, make a depression in the center and pour in half a glass of warm boiled water, vegetable oil and a teaspoon of salt. Using your hands, knead into a soft, pliable dough.

3.We form a fairly thick sausage, wrap it in cling film and put it in the refrigerator to “rest” for half an hour.

4. While the dough is rising, prepare the meat filling. Grind the veal along with the onion to the consistency of minced meat. After half an hour, take out the dough and divide into 10-12 equal parts. Using a rolling pin, roll each piece into the thinnest possible round shape.

5. On one half of the dough circle, spread the meat and onions in an even layer and cover with the other half, pinch the edges tightly with your fingers dipped in water.

6. Heat the frying pan without adding oil and fry the kutabs on both sides until golden brown.

7. Grease the hot flatbreads with melted butter and serve. Bon appetit!

A simple and tasty recipe for kutabs with potatoes

Fast, incredibly tasty and most importantly - a budget dish, one of the most affordable products that can be bought at any grocery store. Kutaby is an excellent snack that allows you to feel full for a long time.

Cooking time – 1 hour 5 minutes

Cooking time – 25 min.

Portions – 4.

Ingredients:

• Water – 110 ml.
• Vegetable oil – 1 tbsp.
• Salt – ½ tsp.
• Flour – 200 gr.
• Potatoes – 3 pcs.
• Butter – 50 gr.
• Greens – 20 gr.
• Ground black pepper - to taste.

Cooking process:

1. Let's start cooking with the filling. To do this, thoroughly wash three medium potatoes under running water to remove all contaminants and boil them in their skins until tender in salted water.

2. Let's prepare the dough. Pour the required amount of sifted flour into a deep plate and mix with salt. Then we make a depression in the center and pour in 110 milliliters of dark water and one spoon of vegetable oil.

3.Knead the soft elastic dough with your hands.

4. Next, cover the dough with a cloth or cling film and leave to “rest” for 10-15 minutes.

5. While the base of the kutabs is coming up, let’s finish with the filling. Remove the skin from the cooled potatoes and mash them to a puree consistency, add salt and pepper to your taste.

6. For rich color and aroma, chop the greens. Green onions, parsley and cilantro are great.

7. Combine the ingredients of the filling: mashed potatoes and chopped herbs.

8. Let's start assembly. Divide the dough into equal-sized pieces and roll each piece into a thin flat cake.

9. Place 1-2 tablespoons of filling on half of the flour base.

10. Cover the puree with herbs with the second part of the flatbread and pinch the edges (you can press with the tines of a fork, or you can simply seal with wet fingers).

11. Fry the pieces in a hot frying pan for 2-3 minutes, remove from heat and immediately coat with butter for a unique aroma. Bon appetit!

Step-by-step recipe for making kutabs with pumpkin

Pumpkin is not only healthy, but also a very tasty vegetable. Combined with a thin crispy dough, a bright orange savory filling made from baked pumpkin is an excellent option for a healthy, vitamin-filled snack that will appeal not only to adults, but also to children.

Cooking time – 1 hour 5 minutes

Cooking time - 30 min.

Portions – 7.

Ingredients:

• Flour – 2 tbsp.
• Water (warm) – ½ tbsp.
• Salt – ½ tsp.
• Granulated sugar – 1 tbsp.
• Pumpkin – 250-350 gr.
• Vegetable oil - for frying.

Cooking process:

1. First, let's prepare the main products and measure out the required amount of bulk ingredients.

2.For the dough, in a deep container, mix the sifted flour, salt and half a glass of warm water. Knead the dough into a soft, elastic dough with your hands, wrap it in cling film and set aside to rest for 30 minutes.

3. Preparing the filling. Remove the thick skin from the pumpkin and cut the pulp into medium-sized cubes.

4. Bake the vegetable cubes in the oven or steam until each piece is soft. Then beat with a blender and add one tablespoon of granulated sugar.

5. We begin to collect kutabs. We form the dough into a sausage and cut it into pieces equal in size. Using a rolling pin, roll each piece into a very thin round cake. Place 2 tablespoons of pureed pumpkin on one half of the “pancake”.

6. We pinch the edges of the two halves, pressing tightly with fingers dipped in water.

7. Fry in vegetable oil or in a dry frying pan for 1-2 minutes on each side, until golden brown.

Serve hot. Bon appetit!

Kutaby with greens in Azerbaijani style

It’s always very interesting to try traditional dishes from different cuisines, and traditional Caucasian dishes are always something very aromatic, spicy and unusual. Today we will prepare crispy kutabs - this is a thin flatbread stuffed with cilantro, parsley, green onions and much more. This snack is great for complementing meat dishes, replacing bread.

Cooking time – 1 hour 30 minutes

Cooking time – 35 min.

Portions – 5-6.

Ingredients:

• Vegetable oil – 1 tbsp.
• Butter – 20-30 gr.
• Salt - to taste.
• Onion – 1 pc.
• Flour – 3 tbsp.
• Greens (any) – 400 gr.
• Water – 250 ml.

Cooking process:

1. Let's start with the test.To prepare it, mix the sifted flour with salt in a deep plate and gradually pour in warm water with the addition of one tablespoon of vegetable oil. Knead the mixture thoroughly, form a ball, cover with cling film or a towel and put in a warm place for half an hour.

2. For the filling, take one medium-sized onion, peel it and chop it. Fry in butter for 5-7 minutes.

3. While the onion is frying, finely chop the selected greens and place in a frying pan, mix thoroughly, add salt to taste and remove from heat.

4. Place the “rested” dough on a surface lightly sprinkled with flour and divide it into pieces of the same size. Roll out each part as thinly as possible into a round cake.

5. Place the filling on one half of the flatbread, be sure to spread it in an even layer, and cover with the other half of the dough. Using fingers dipped in water, seal the edges tightly.

6. Fry the pieces in a hot frying pan without adding oil, cook for about 1-2 minutes on each side until golden brown. As soon as we remove the kutabs from the heat, immediately coat them with butter and serve. Bon appetit!

Kutaby with cottage cheese and herbs at home

A classic way to prepare Azerbaijani kutabs with traditional filling: cottage cheese with herbs. A thin lean flatbread with a spicy, aromatic filling is an excellent alternative to bread.

Cooking time – 50 min.

Cooking time – 25 min.

Portions – 6-7.

Ingredients:

For the test:

• Flour – 320 gr.
• Salt – 1 tsp.
• Water – 250 ml.
• Soda – 1 pinch.

For filling:

• Greens – 50 gr.
• Cottage cheese – 300 gr.
• Salt – ½ tsp.
• Vegetable oil – 2 tbsp.
• Butter – for serving.

Cooking process:

1.We start cooking with the dough. To prepare it, add salt and a pinch of salt to the water, mix and gradually add sifted flour. Actively knead the elastic dough with your hands, then cover it with a cloth and put it in a warm place for 30 minutes.

2. For the filling, knead the cottage cheese thoroughly with a fork and mix with chopped herbs.

3. Divide the rested dough into pieces of the same size.

4. Roll out each piece as thinly as possible into a circle using a rolling pin.

5. Place a few spoons of filling on half of the flatbread.

6. Cover the greens with the cottage cheese with the other half, pinch the edges tightly with your fingers.

7. Fry the pieces in a hot frying pan greased with vegetable oil. Frying should be continued for 3-4 minutes on each side. As soon as we remove the cake from the heat, coat it with butter and serve. Bon appetit!

A quick and simple recipe for lavash kutabs

An original way of preparing kutabs - the lean dough in this recipe is replaced with wheat lavash, and the crescent shape of each flatbread is changed into an envelope. The combination of herbs and cheese is a win-win filling option that absolutely everyone will like.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions - 10 pieces.

Ingredients:

• Lavash – 2 pcs.
• Cheese – 350 gr.
• Green onions – ½ bunch.
• Cilantro - ½ bunch.
• Sunflower oil – 5 tbsp.
• Salt - to taste.

Cooking process:

1. For the filling, grate the cheese on a coarse grater (it is advisable to use hard cheese).

2. Finely chop the onion and cilantro with a sharp knife.

3. Mix greens and grated cheese, add salt to your taste.

4. Cut thin pita bread into squares of the same size.

5. Wrap the contents like an envelope.

6.We repeat the manipulation until we have used all the pita bread.

7. Fry the preparations in vegetable oil for 1-2 minutes.

8. Then turn it over and cook until golden brown on the other side.

9. Remove the envelopes from the pan and place them on a paper towel to remove excess oil.

10. Serve hot immediately.

11. Kutabs go well with sour cream and garlic sauce. Bon appetit!

How to cook juicy kutabs with spinach?

The fragrant, juicy and savory filling for crescent-shaped flatbreads is an assortment of greens. Thin unleavened dough goes well with spinach, sorrel and green onions; these components do not give off bitterness after heat treatment.

Cooking time – 35 min.

Cooking time - 20 minutes.

Portions – 15 pcs.

Ingredients:

For the test:

• Flour – 500 gr.
• Water – 250 ml.
• Salt – ½ tbsp.
• Vegetable oil – 1 tbsp.

For filling:

• Spinach (fresh) – 500 gr.
• Sorrel – 150 gr.
• Green onion – 50 gr.
• Onion – 1 pc.

For refueling:

• Lemon juice – 50-70 ml.
• Salt - to taste.
• Vegetable oil – 3 tbsp.

Cooking process:

1. Let's start with the test. To prepare it, add salt to the water and stir vigorously until the salt crystals are completely dissolved, and also add a tablespoon of vegetable oil. Sift the flour into a deep plate and fill it with previously prepared water, knead the dough.

2. Form a ball, cover with film and put in a warm place for 20-25 minutes.

3. For the filling, thoroughly rinse all the greens under running water and allow time to dry. Then we remove all the dense stems and roots, leaving only the juicy green leaves and feathers.

4. Chop the spinach, sorrel and green onions as finely as possible. We also add chopped onion to the greens.

5.Season the resulting mass with lemon juice, vegetable oil, and be sure to add salt. Mix well and our filling is ready.

6. Divide the rested dough into 4 equal parts and form strips of equal thickness (about 2-3 centimeters). I cut each “sausage” into smaller pieces.

7. Roll each small piece into a ball.

8. Splash each ball and use a rolling pin to roll it into a very thin round cake. Place the filling on half of the dough and cover with the rest, pressing lightly to release excess air.

9. Using a knife or a special device, cut off the excess dough along the edges, so that each kutab is shaped like a crescent.

10. In a hot dry frying pan, fry all the stuffed flatbreads until golden brown on both sides.

11. Without regret, grease the hot kutabs with butter and enjoy. Bon appetit!