Lavash kutabs

Name: Lavash kutabs
Total time: 30 min
Yield: 2
Cuisine: Azerbaijani
Ingredients: Armenian lavash - 200 g; Cheese - 200 g; Green onions - 50 g; Parsley - 20 g; Dill - 20 g; Butter - 20 g

Cookinero 3 May 2025

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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

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

Step 2

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

Can I use a different type of cheese in the filling?

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.

How long can I store leftover lavash kutabs, and how should I reheat them?

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.

Can I make lavash kutabs gluten-free?

Absolutely! Use gluten-free lavash or large gluten-free tortillas as a substitute for traditional lavash.

What herbs work best in the filling?

Dill, parsley, cilantro, or a mix of all three add great flavor. Adjust quantities to taste—about 2-3 tablespoons total finely chopped.

Can I freeze uncooked kutabs for later?

Yes! Assemble and freeze them in a single layer before frying. Cook directly from frozen, adding a minute or two to frying time.

What can I serve with lavash kutabs for a meal?

Pair with yogurt dip, fresh salad, or roasted vegetables. They also make a great appetizer with a tangy sauce like minty yogurt or tahini.

Can I add meat to the filling?

Sure! Cooked ground lamb, beef, or chicken can be mixed into the cheese filling for extra protein. Ensure it's cooled before wrapping.

How thin should the lavash be for the best results?

Lavash should be thin but sturdy—about 1-2 mm thick. If using thick lavash, lightly dampen it to make folding easier.

Why do I need to wet the edges of the lavash?

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.

Can I bake lavash kutabs instead of frying?

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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