Azerbaijani kutabs

Name: Azerbaijani kutabs
Total time: 1 h 10 min
Yield: 2
Cuisine: Azerbaijani
Ingredients: Wheat flour for baking - 300 g; Water - 200 g; Salt - 3.5 g; Ground beef - 300 g; Fat tail fat - 50 g; Onions - 100 g; Ground black pepper - 2.5 g; Butter - 20 g

Cookinero 15 Apr 2025

6460

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

Can I use beef or chicken instead of lamb for the filling?

Yes, beef or chicken mince can substitute for lamb, but adjust fat content (add a little oil or butter) to keep the filling juicy.

How can I make vegetarian Azerbaijani kutabs?

Replace the meat with sautéed spinach, pumpkin, or cheese mixed with herbs for a delicious vegetarian version.

What's the best way to store leftover kutabs?

Store cooled kutabs in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave before serving.

Can I freeze kutabs for later use?

Yes! Freeze uncooked kutabs on a tray, then transfer to a bag. Cook from frozen in a pan, adding a few extra minutes per side.

How thin should the dough be rolled out?

Roll the dough as thin as possible—almost translucent—for the crispest, most authentic texture.

What can I serve with kutabs?

Pair with yogurt, garlic sauce, or fresh herbs like cilantro and mint. A side salad complements them well.

Can I bake kutabs instead of frying them?

For a lighter option, bake at 400°F (200°C) on a parchment-lined tray until golden, flipping halfway.

How do I prevent the dough from tearing when sealing?

Ensure edges are free of filling, dab with water to help seal, and press gently with a fork for extra security.

Can I make the dough in advance?

Yes! Wrap the dough tightly in cling film and refrigerate for up to 24 hours. Let it rest at room temperature before rolling.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Total Reviews:

Tbilisi salad is a popular Georgian salad with beef, red beans, sweet peppers, cilantro and walnuts. It is distinguished by its fresh spicy taste, because chili peppers, garlic and khmeli-suneli spices are added to it. The salad is traditionally dres

Cookinero

Pickling zucchini for the winter in jars

Cottage cheese casserole

Milk glaze

Cheese in mayonnaise batter

Lazy cabbage rolls in sour cream sauce

Pea soup with ham