Qutab facts for kids
Azerbaijani dish: Kükü and Gutab
|
|
| Course | Main course |
|---|---|
| Place of origin | Azerbaijan |
| Serving temperature | Hot |
| Main ingredients | Beef, leek, pumpkin |
| Variations | Yashyl Qutab (Green Qutab), Qutab with pumpkin, Qarın qutabı, Shamakhy Qutab, Corat Qutab, Dəvə Qutab |
Qutab (Gutap) is an Azerbaijani dish made from thinly rolled dough that is cooked briefly on a convex griddle known as saj.
Composition
When the weather gets warmer, the number of dishes made from wild plants increases. Qutab belongs to Azerbaijani cuisine and later on, it was popular in South Caucasian and Jewish cuisine as well. Qutab is made by creating a stiff dough from flour, water, eggs, and salt. The dough is rolled into a thin circular layer and the middle of each circle filled with stuffing before finally being folded into a crescent shape. The resulting patties are griddled on both sides and served by pouring over butter on top. Qutab is usually served with yoghurt with green coriander, fennel and sumac.
Variations
There are many variations of qutab: usually, pumpkin and greens are used as fillings. There are also Shamakhy qutab, Yashyl Qutab and Qarın qutabı, quzu qutabı (lamb), deve qutabi specific for Jorat settlement. They are regional variations of qutab in Azerbaijan.
