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Lavash kutabs

Author
Cookinero 3 May 2025
4810
Lavash kutabs

Classic Azerbaijani kutabs are usually made from unleavened dough, which is rolled into thin flatbreads. However, if you use ready-made lavash instead of dough, this will help save time and effort. To make the lavash kutabs recipe closer to the classic one, use one of the traditional fillings - cheese and herbs.

How to cook Lavash kutabs

Step 1

Lavash kutabs

Prepare the filling. Mix the cheese, finely chopped herbs, salt and pepper.

Step 2

Lavash kutabs

Fry the kutabs. Put a thin layer of filling on half of each lavash piece. Wet the edges of the lavash with water and press down. Put the lavash kutabs on a preheated dry frying pan without oil and fry on both sides until golden brown. Grease each kutabs with butter and carefully stack them.

Lavash kutabs - FAQ About Ingredients, Baking Time and Storage

Yes! Feta, ricotta, or even cottage cheese work well as substitutes. Just ensure the cheese is crumbled or mashed to blend smoothly with the herbs.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a dry pan over low heat or in a toaster oven to maintain crispiness.
Absolutely! Use gluten-free lavash or large gluten-free tortillas as a substitute for traditional lavash.
Dill, parsley, cilantro, or a mix of all three add great flavor. Adjust quantities to taste—about 2-3 tablespoons total finely chopped.
Yes! Assemble and freeze them in a single layer before frying. Cook directly from frozen, adding a minute or two to frying time.
Pair with yogurt dip, fresh salad, or roasted vegetables. They also make a great appetizer with a tangy sauce like minty yogurt or tahini.
Sure! Cooked ground lamb, beef, or chicken can be mixed into the cheese filling for extra protein. Ensure it's cooled before wrapping.
Lavash should be thin but sturdy—about 1-2 mm thick. If using thick lavash, lightly dampen it to make folding easier.
Water helps seal the edges so the filling doesn’t spill out during frying. You can also use a beaten egg wash for a tighter seal.
Yes! Brush with oil and bake at 375°F (190°C) for 8-10 minutes per side until golden. They’ll be slightly less crispy but still delicious.

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