Qutab () is a traditional dish in

Azerbaijani cuisine Azerbaijani cuisine () is the cooking styles and dishes of the Azerbaijan, Republic of Azerbaijan and Azerbaijan (Iran), Iranian Azerbaijan. The cuisine is influenced by the country's diversity of agriculture, from abundant grasslands which hist ...

made from thinly rolled dough that is filled with a variety of ingredients and cooked briefly on a convex

griddle A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built onto a stove as ...

called a saj. This versatile and popular dish comes in many variations, with fillings ranging from savory meats, herbs, and pumpkin to more unconventional ingredients like minced sheep intestines. Usually served as an

appetizer An hors d'oeuvre ( ; ), appetiser, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or th ...

and comes in a small size. Some regions of Azerbaijan make larger versions where qutab becomes as a

main course A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée () course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". En ...

. Qutab is known for its light yet flavorful nature, often served as a snack, appetizer, or light meal, accompanied by yogurt, sumac, or a dipping sauce. Its preparation requires skill to roll the dough thinly and fold it into the signature half-moon shape. It holds cultural significance in Azerbaijan, often enjoyed during family gatherings or celebrations.

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 other South Caucasian cuisines 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 Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the ...

fennel Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...

and

sumac Sumac or sumach ( , )—not to be confused with poison sumac—is any of the roughly 35 species of flowering plants in the genus ''Rhus'' (and related genera) of the cashew and mango tree family, Anacardiaceae. However, it is '' Rhus coriaria ...

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 Azerbaijan, officially the Republic of Azerbaijan, is a Boundaries between the continents, transcontinental and landlocked country at the boundary of West Asia and Eastern Europe. It is a part of the South Caucasus region and is bounded by ...

. There are several types of qutab, depending on the filling: * Meat Qutab: Ground lamb or beef, mixed with onions and herbs. * Herb Qutab: Made with greens such as spinach, dill, and cilantro. * Pumpkin Qutab: Mashed pumpkin spiced for flavor. * Intestine Qutab: Made using minced sheep intestines, often combined with meat and onions. A southern Azeri version. Different regions of Azerbaijan have their own unique versions of qutab: * Shamakhi qutab: A regional variation from Shamakhi. * Jorat qutab: Also known as "Corat Qutabi," this version is smaller than the normal size and contains camel meat. * Ganja qutab: Known as "Kete" in the western part of the country, it is much larger and includes greens or ground beef inside the dough. * Nakhchivan qutab: Called "Kete" and has a rectangular shape. It is cooked in a special clay oven called "Tandir".

References

Azerbaijani cuisine Azerbaijani inventions Azerbaijani words and phrases Savoury pies Flatbread dishes National dishes {{azerbaijan-cuisine-stub

Composition

Variations

See also

References