Kutab. Azerbaijani cuisine recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Kutab, whose recipe came from Azerbaijani cuisine, is a thin pie stuffed with cheese or pumpkin. The dough for this product is similar to the dough for pita bread. Another popular filling with which kutab is prepared (the recipe with the photo clearly demonstrates the optimal shape of the pie) is from greens. Spinach, basil, green onions or dill are good for this purpose. Pomegranate seeds are taken as an authentic filling - this is also a very popular recipe. Kutabs with cheese are well suited as bread for rich oriental soups. Let's try to cook these products following the original recipe.

Kutab. Basic recipe

In Azerbaijan, these products are baked in a special oven. Without loss of quality, the recipe can be reproduced by frying them in a dry cast iron pan. How thick should the kutabs be? The answer is clear: as thin as possible.

Not more than a millimeter thick. Divide the dough made from a kilogram of flour (it is kneaded in two cups of boiling water with vegetable oil and s alt), into twenty equal parts. Then each piece with a rolling pin must be rolled into a thirty-centimeter circle. This must be done quickly. Such a thin dough dries very quickly andloses elasticity. Unrolled lumps should be covered with a towel. The finished layer must be baked immediately. It is more convenient to roll out with four hands. Cakes prepared in this way can be eaten with fresh herbs, fried meat and onions. Putting ready-made cakes on a plate, you need to shift with pieces of butter - they will soak the dough well and give it a pleasant aroma.

Kutab. Stuffed Recipe

If you put stuffing on such a cake, while it is still raw, and fold it in half, you get a thin pie. This is the kutab. Immediately after cooking, it, like a cake, is smeared with oil. Freshly prepared, still hot kutab is especially tasty. The recipe allows the addition of browned onions - it must be in the pan before it changes color. In this case, it will successfully complement the taste of greens, and also add juiciness to the filling. Onions and spinach are one of the lightest toppings. The traditional option is kutaby with pickled homemade cheese. In an authentic recipe, it is similar to Bulgarian cheese, only more insipid. There are also sweet kutabs - in Azerbaijan they are made with fruit marshmallows or with dried fruits. This mixture is added to the cheese. Such a filling must first be soaked in hot water. Such kutabs do not add s alt. They should be served with uns alted butter. After all, the spicy sourness of marshmallow compensates for the sharp taste of cheese. Also in a similar filling, walnuts are appropriate. With them, the taste becomes similar to meat.

Kutabs with pumpkin

As in the previous recipe, lightly fryonion. To it, put grated or cut into very thin strips of pumpkin in a pan. Stew this mixture under the lid, s alting and seasoning. Suitable spices for this type of filling: cinnamon, zira (ground), black pepper and sumac. In the finished stuffing, you need to add a little pomegranate. Pumpkin can also be mixed with meat or cheese.