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Azerbaijani kutabs
Kutaby (or gutaby) is a traditional Azerbaijani snack, a thin pie with a filling of ground beef or lamb with the addition of lamb fat. Onions, herbs, cheese, and sometimes even pumpkin are also used for the filling of kutaby. Kutaby are fried in a dry frying pan without oil. It is not difficult to prepare traditional kutaby with meat. Easy-to-make unleavened dough, a simple filling of ground lamb or beef - and a juicy, hearty snack is ready.
How to cook Azerbaijani kutabs
Step 1
Knead the unleavened dough. In a deep bowl or plate, mix the flour, water and salt. Knead the dough. It should be smooth and not stick to the table. To prevent the dough from drying out, cover with cling film and leave for 15 minutes.
Step 2
While the dough is resting, prepare the filling. Mix the minced meat, onion and lamb fat, add salt and pepper.
Step 3
Roll out the dough. For convenience, divide the dough into 2 parts. Take one part and roll it into a sausage, then cut into small pieces. Roll each piece very thinly, forming a circle. Put a thin layer of minced meat with onions on one half and seal the edges of the dough.
Step 4
Fry the kutabs. Heat a dry frying pan. Place the kutabs on it and fry over medium heat on each side until light scorch marks appear on the dough. Grease the finished kutabs on each side with butter and stack them on a plate.
Azerbaijani kutabs - FAQ About Ingredients, Baking Time and Storage
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