Indulge yourself in Kutabi. These traditional Azerbaijani Savory Pancakes will delight your senses and appeal to your taste buds!
KUTAB: Azerbaijani Herb-Filled Wheat Pancake
KUTAB: Azerbaijani Herb-Filled Wheat Pancake
A Flatbread Turnover From The Caucasus
More robust than a crepe, more delicate than bread, the Azerbaijani kutab is a kind of flatbread-pancake stuffed with a variety of possible fillings from pumpkin or cheese to spinach, offal, herbs, and even camel meat.
Of all the different types of kutab, we’ve decided to go with the herb (goyerti) variety because we think it best embodies the simplicity of the principle of kutab
Ingredients
For the kutab batter:
- 2 cups wheat flour
- 1/4 teaspoon salt
- 1 tablespoon butter
- 2 teaspoons Greek yogurt
- 1 egg, beaten
- 1/2 cup water
For the filling:
- 1 small white onion, finely chopped
- 1/2 cup sorrel(or spinach if not available, with a squeeze of lemon)
- 1/2 cup spinach, chopped
- 1/4 cup spring onions, chopped
- 2 tablespoons chives, chopped
- 2 tablespoons mint, chopped
- 2 tablespoons coriander, chopped
- 2 tablespoons lavashana (or pomegranate molasses)
- Salt
- Pepper
Dust your working counter with flour to keep the dough from sticking.
Do not oil the skillet when toasting the kutabs.
Pomegranate molasses with a bit of lemon juice can be used if lavashana is unavailable.
Wonderful! Stuck pretty close to the recipe and really enjoyed this. Will definitely make again.
- Miami Food Network -
Azerbaijan’s kutab is a versatile regional bite that has many incarnations in its home country: towns like Baku, Shamakhi and even the seaside village of Jorat have their own takes on the kutab, while the dish actually goes by another name in other parts of the country, such as ‘afar’ in Sheki-Zaqatala and ‘kata’ in Karabakh. Those familiar with Turkish food might also pick up on the resemblance to gözleme as well as other stuffed flatbreads that stretch all the way from the Middle East to India.