Kutab
Kutab is a delightful Azerbaijani pancake stuffed with fresh greens or ground lamb, pan-fried to perfection.
Contents (2 sections)▾
Ingredients
- 300 g all-purpose flour
- 150 ml water
- 1 tsp salt
- 200 g fresh spinach, chopped
- 100 g fresh dill, chopped
- 100 g fresh cilantro, chopped
- 300 g ground lamb
- 50 g butter, melted
- black pepper to taste
Steps
In a bowl, mix the flour, salt, and water until a soft dough forms. Knead for about 5 minutes until smooth, then let it rest for 20 minutes covered to relax the gluten.
In a separate bowl, combine the chopped spinach, dill, cilantro, ground lamb, and black pepper. Mix well to create the filling.
Divide the dough into equal portions. Roll each portion into a thin circle, about 20 cm in diameter, on a floured surface.
Place a generous spoonful of filling on one half of the dough circle, then fold the other half over to form a half-moon shape. Pinch the edges to seal securely.
Heat a non-stick skillet over medium heat. Cook each kutab for 3-4 minutes on each side until golden brown and cooked through. Brush with melted butter after cooking.
Why this works
The key to perfect kutab lies in the thinness of the dough and the balance of filling. By rolling the dough thinly, it cooks evenly and achieves a delightful crispness. The combination of fresh greens or ground lamb offers a flavorful contrast to the crispy exterior. Since this is a dry-frying technique, ensure your skillet is at the right temperature; too hot will burn the outside while leaving the filling raw. If the kutab breaks while folding, dampen the edges slightly with water to help seal them securely. This method brings out the natural flavors of the ingredients while creating a satisfying texture that complements the rich filling.
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