Qutab

ByChad
Jump to Recipe Print Recipe
Herb-filled qutab. AI illustration from MFD’s Instagram campaign.

Qutab

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 24 minutes
25 minutes
Total Time 1 hour 19 minutes
Servings: 8 half-moons
Ingredients Method

Ingredients
  

  • 280 g all-purpose flour plus more for rolling
  • 160 ml warm water plus more as needed
  • 3/4 teaspoon fine salt divided
  • 1 tablespoon sunflower oil
  • 1 small onion finely chopped
  • 200 g spinach chopped
  • 50 g parsley chopped
  • 25 g dill chopped
  • 10 g mint leaves chopped
  • 2 tablespoons melted butter
  • 1/2 cup plain yogurt for serving

Method
 

  1. Mix flour, water and half the salt. Knead for 5 minutes, adding water by the teaspoon if the dough is crumbly. Divide into eight balls. Cover and rest for 25 minutes.
  2. Meanwhile soften the onion in oil over medium heat for 4 minutes. Add spinach, herbs and remaining salt. Stir just until wilted. Cook off any pooled liquid, spread on a plate and let cool.
  3. Roll each ball into a thin 8-inch circle. Spread one-eighth of the cooled filling over one half, leaving a half-inch rim. Fold over, press out air and pinch the curved edge firmly closed.
  4. Cook on a dry hot griddle over medium-high heat, about 1–2 minutes per side. Turn when brown spots appear and check that the sealed edge is cooked through. Brush lightly with melted butter as each comes off the heat. Serve with plain yogurt.

Tried this recipe?

Let us know how it was!

Azerbaijani cooks make qutab with several fillings. This herb version gets its half-moon shape from a single fold. Cooling the greens on a plate before filling helps keep the thin dough dry enough to seal and turn on the griddle.

Food illustration from MFD’s Flatbreads of the Caucasus Reel, created with AI.

Similar Posts