Azerbaijani kutabs - delicious appetizing pastries. There are a huge number of recipes for making kutabs with various fillings. As a rule, most often such pies are prepared in spring and autumn.
Pick your recipe
Kutaby is a delicious pastry originally from Azerbaijan, they are thin crescent-shaped cakes with filling. Most often, meat, cheese or greens are used as filling for kutabs. Sour-milk drinks, such as kefir and yogurt, are served for such baking. Kutaby stuffed with greens, as a rule, is served with a fermented milk drink yogurt. Pies are rolled up and dipped in this drink. In Azerbaijan, it is not customary to prepare less than 5 kutabs per person.
Azerbaijani cuisine is also famous for such dishes as adjika, kelle-pacha, basturma, dolma, kebab, kufta, halva, chum salmon, kurabye. Traditional spices are cumin, saffron, fennel, turmeric, cardamom, cloves and cinnamon.
In order to cook Azerbaijani kutabs, you will need: 180 ml of cold water, 2 cups of wheat flour, 150 ml of sunflower oil, 1 bunch of green onion, 1 bunch of fresh parsley, 1 bunch of fresh dill, 30 g of butter, 1/2 hour. l salt.
For the preparation of Azerbaijani kutabs, you can use other greens. Spinach, sorrel and cilantro are perfect for this baking. Do not be afraid to add your favorite spices to the filling, also, you can add cottage cheese to the greens.
To prepare an Azerbaijani dish, first prepare the ingredients for the dough. Take a deep bowl, pour the required amount of cold water into it, add wheat flour, 1 tablespoon of sunflower oil and salt. Knead dough, make sure that there are no lumps left in it. Next, cover the bowl with the dough with cling film and place it in the refrigerator for 30 minutes. At this time, prepare the filling for baking.
Rinse greens thoroughly under cold running water and pat dry on a kitchen towel. Put green onions, parsley and dill on a chopping board and chop. Combine the greens in a medium-sized bowl. Melt the butter over low heat or in a water bath and add it in the melted state to the chopped greens. If desired, you can add black ground pepper or ground coriander. Do not crush the greens, otherwise it will start up juice, which will be superfluous for this recipe.
Remove the chilled dough from the refrigerator and divide it into 6 equal slices. Roll each part into a circle 1-2 mm thick. On one half of the circle, lay out a certain amount of filling from the greens, cover this filling with the second half. Thoroughly pinch the resulting cake. Make the same kutaba from each piece of rolled dough.
Take a deep frying pan and pour the required amount of vegetable oil into it. Preheat the pan over medium heat, then put 2 kutaba on it. Fry them on both sides. Fry the remaining cakes in the same way.
The first kutabs in Azerbaijan were made from camel meat. For countries in Central Asia, the Middle East and North Africa, camel meat is considered a traditional ingredient in cooking.
Azerbaijani kutabs are ready!