Azerbaijani kutabs are delicious appetizing pastries. There are a huge number of recipes for making kutabs with various fillings. As a rule, these pies are most often prepared in spring and autumn.
Kutabs are delicious pastries originally from Azerbaijan, they are thin crescent-shaped pies with a filling. Most often, meat, cheese or herbs are used as filling for kutabs. Fermented milk drinks, such as kefir and yogurt, are served with such baked goods. Kutabs stuffed with greens are usually served with yogurt yogurt. The pies are rolled up and dipped in this drink. It is not customary in Azerbaijan to cook less than 5 kutabs per person.
Azerbaijani cuisine is also famous for such dishes as adjika, kelle-pacha, basturma, dolma, kebab, kyufta, halva, chum salmon, kurabye. Traditional spices include cumin, saffron, fennel, turmeric, cardamom, cloves and cinnamon.
In order to cook Azerbaijani kutabs, you will need: 180 ml of cold water, 2 cups of wheat flour, 150 ml of sunflower oil, 1 bunch of green onions, 1 bunch of fresh parsley, 1 bunch of fresh dill, 30 g of butter, 1/2 tsp. l. salt.
You can use other greens to prepare Azerbaijani kutabs. Spinach, sorrel and cilantro are perfect for this baked goods. Do not be afraid to add your favorite spices to the filling, you can also add cottage cheese to the greens.
To prepare an Azerbaijani dish, first prepare the ingredients for the dough. Take a deep bowl, pour the required amount of cold water into it, add wheat flour, 1 tablespoon of sunflower oil and salt. Knead a tough dough, make sure that no lumps remain in it. Next, cover the bowl with cling film and place in the refrigerator for 30 minutes. Prepare the baking filling at this time.
Rinse the greens thoroughly under cold running water and pat dry on a kitchen towel. Place the green onions, parsley and dill on a cutting board and chop. Combine herbs in a medium bowl. Melt the butter over low heat or in a water bath and add it melted to the chopped greens. You can add black pepper or ground coriander if desired. Do not wrinkle the greens, otherwise it will release the juice, which will be superfluous for this recipe.
Remove the chilled dough from the refrigerator and divide into 6 equal pieces. Roll each part into a circle 1-2 millimeters thick. Put a certain amount of greens filling on one half of the circle, cover this filling with the other half. Pinch the resulting cake carefully. Make the same kutabs from each part of the rolled dough.
Take a deep frying pan and pour the required amount of vegetable oil into it. Preheat a skillet over medium heat, then place 2 kutabs on top of it. Fry them on both sides. Fry the rest of the cakes in the same way.
The first kutabs in Azerbaijan were made from camel meat. For the countries of Central Asia, the Middle East and North Africa, camel meat is considered a traditional ingredient in cooking.
Azerbaijani kutabs are ready!
