Qutab, whose recipe came from Azerbaijani cuisine, is a delicate patty with cheese or pumpkin filling. The dough for this product is similar to dough for pita bread. Another popular filling, with which kutabs are prepared (the recipe with a photo clearly demonstrates the optimal shape of the pie) - from the greens. For this purpose, spinach, basil, green onion or dill will be good. As an authentic filling, grains of pomegranate are taken - this is also a very popular recipe. Kutabs with cheese are well suited as bread to rich Eastern soups. Let's try to cook these products, observing the original recipe.
Qutab. Recipe main
In Azerbaijan, these products are baked in a special oven. Without loss of quality, the recipe can be replicated if fried on a dry cast-iron frying pan. What thickness should be kutaby? The answer is unequivocal: as thin as possible. The thickness is not more than a millimeter. The dough, prepared from a kilogram of flour (it is kneaded on two glasses of boiling water with vegetable oil and salt), divide into twenty equal parts. Then each piece with a rolling pin should be rolled out in a thirty-centimeter circle. You need to do this quickly. Such a thin dough dries very quickly and loses its elasticity. Unplaited lumps should be covered with a towel. The finished layer should be baked immediately. It is more convenient to roll out into four hands. Cooked in this way tortillas can be eaten with fresh herbs, fried meat and onions. Folding the ready cakes on a plate, you need to shift pieces of butter - they will soak the dough well and give it a pleasant aroma.
Qutab. Recipe with a filling
If you put on such a cake, while it's raw, stuffing and fold it in half, you get a thin patty. This is kutab. Immediately after cooking it, like a cake, oiled. Especially tasty freshly prepared, still hot kutab. The recipe allows the addition of a crossed onion - it must remain in the pan before it changes color. In this case, it will successfully complement the taste of greenery, and also give the filling juiciness. Onions and spinach are one of the lightest fillings. The traditional variant is kutaby with brine cheese. In an authentic recipe, it is similar to the Bulgarian cheese, only more fresh. There are also sweet kutabs - in Azerbaijan they are made with fruit pastille or with dried fruits. This mixture is added to the cheese. Such a filling must first be soaked in hot water. Such kutaby not salted. They need to serve unsalted butter. After a spicy sour of a pastille compensates for the sharp taste of cheese. Also, walnuts are appropriate in such a filling. With them, the taste becomes like meat.
Kutaba with pumpkin
As in the previous recipe, lightly fry the onions. To him in a frying pan lay a grated or chopped very thin straws pumpkin. Stew this mixture under the lid, seasoning and seasoning. Suitable spices for this kind of filling: cinnamon, zir (ground), black pepper and sumac. In the finished minced meat you need to add a little grenade. Pumpkin can also be mixed with meat or with cheese.