Azerbaijani Meat Qutab (Ət Qutabı)
Ət qutabı Say it: et koo-TAH-buh
Ət qutabı is a practical Azerbaijani griddle bread: a thin round is folded over seasoned lamb or beef and onion, then cooked without oil until the outside blisters and crisps. The appeal is in the contrast—blistered edges, a tender middle, and a savory center that stays moist. Serve it hot with yogurt, sumac, and fresh herbs as a snack, starter, or light meal.
Azerbaijani Meat Qutab (Ət Qutabı)
Ət qutabı
Pronounced et koo-TAH-buh
- Serves
- 6
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Meat filling
For cooking and serving
Method
For the dough, combine the flour with 1 tsp fine salt in a wide bowl. Add the warm water and oil in the center, then mix until the mixture looks rough and shaggy. Turn it out onto a lightly floured work surface and knead for 5–7 minutes, until it becomes smooth and springy. If it still feels dry, work in no more than another tablespoon of water. Cover the dough and let it stand for 30 minutes.
While the dough rests, put the ground meat, finely grated onion, 1 tsp salt, black pepper and 1/2 tsp ground sumac in a bowl. Work everything together with your hands or a spoon until no pockets of seasoning remain. The filling should hold together and feel moist, not soupy.
Shape the rested dough into 10 even portions, then roll each portion into a ball. Lay a damp cloth over the balls so their surfaces do not dry out.
Dust the work surface lightly with flour and press one ball into a round about 8 inches (20 cm) wide, rolling it as thin as you can. Spread 2–3 tablespoons of the meat filling over one half, keeping a 1/2-inch (1 cm) clear margin at the edge. Bring the empty half over the filling to make a half-moon, then pinch the rim closed firmly. If the dough will not stick, wet the rim with a few drops of water before pinching.
Set a large cast-iron pan, saj or griddle over medium-high heat and let it get very hot. Do not add oil.
Add one or two qutabs at a time, leaving space between them, and cook for 2–3 minutes on each side. They are ready when the surface shows browned blisters, the rim is crisp and the meat inside is fully cooked. Move each finished qutab to a plate, brush both sides with melted butter, and cover the stack loosely with a clean towel so the bread stays soft.
Eat them hot, dusted with the remaining 1 tbsp sumac, with the plain yogurt and fresh herbs alongside.
Regional variant: Greens Qutab (Göy Qutabı)
Swap the meat for 1 lb (450 g) chopped mixed greens—spinach, sorrel, spring onions, cilantro and dill all work. Cook the greens and 1 small grated onion in 1 tbsp butter until wilted, season with 1/2 tsp salt and 1/4 tsp pepper, then cool completely. Use this mixture to fill, fold and cook the same dough in the same way as the meat qutabs.
Cook's notes
- Thin rolling matters more than any other step: the thinner the round, the crisper and more tender the finished qutab.
- If the meat mixture starts to weep liquid, stir it just before spooning it onto the dough so the seams are easier to seal.
- Let the cooked qutabs rest in a covered pile; the trapped warmth softens the blistered crust a little while keeping them hot.
Serve with
Bring them to the table hot, with plain yogurt, a dish of extra sumac, and fresh parsley, dill and mint.
Make ahead and storage
The dough can be prepared a day in advance and kept refrigerated. Once cooked, qutabs last up to 2 days in the refrigerator and can be warmed again in a dry skillet.
