Breakfast
Qutab with Greens and Sumac
Ingredients
- - 300 g (2 1/2 cups) plain flour
- - 1 tsp salt
- - 180 ml (3/4 cup) water
- - 200 g (7 oz) spinach, finely chopped
- - 100 g (3.5 oz) fresh dill, finely chopped
- - 100 g (3.5 oz) fresh coriander, finely chopped
- - 60 g (2 oz) spring onion, finely sliced
- - 1 tsp ground sumac
- - 1/2 tsp salt (for filling)
- - 1/4 tsp black pepper
- - 40 g (3 tbsp) butter, melted, for brushing
- - 120 g (1/2 cup) plain yogurt, to serve
Method
- Mix flour and salt, gradually add water, and knead 8-10 minutes into a smooth, firm dough. Rest, covered, for 30 minutes.
- Combine spinach, dill, coriander, spring onion, sumac, salt and pepper in a bowl.
- Divide dough into 8 balls. Roll each into a thin round, about 22 cm (9 in) across.
- Spread a thin layer of filling over one half of the circle, fold the other half over, and press the edges to seal.
- Cook on a dry, hot griddle 2-3 minutes per side until lightly browned with dark spots and the greens have wilted inside.
- Stack the cooked qutab and brush immediately with melted butter.
- Cut into wedges and serve hot with yogurt for dipping.
Introduction: Qutab is one of Azerbaijan’s most everyday dishes — a paper-thin unleavened flatbread folded over a filling and cooked dry on a saj or griddle.
Cultural Background: Qutab is one of Azerbaijan’s most everyday dishes — a paper-thin unleavened flatbread folded over a filling and cooked dry on a saj or griddle. The herb version, packed with spring greens and tart sumac, is the classic breakfast and teatime qutab found in homes from Baku to Sheki, traditionally rolled out by hand each morning.
Tips: Roll the dough as thin as possible — this is what gives qutab its characteristic crisp-tender bite. Wring excess moisture from the spinach if it looks watery, or the qutab will steam rather than crisp.
Variations: Pumpkin qutab (qabaq qutabn) uses grated pumpkin with sugar and cinnamon instead of greens. A minced lamb version (nt qutabn) is a heartier, more savoury variant popular for lunch.
Storage: Keep cooled qutab in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a dry pan over medium heat for 1-2 minutes per side to restore crispness; avoid the microwave, which makes them soggy.
Nutrition: Approx. 190 kcal, 6 g protein, 4 g fat, 32 g carbohydrate per qutab.
FAQs:
Q: Can I make the dough ahead? A: Yes, the rested dough keeps well covered in the fridge for up to a day. Q: Is this dish vegan? A: The dough and filling are vegan; simply serve with a plant-based yogurt alternative.
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