Azerbaijani national cuisine includes many delicious dishes. One of the favorite treats, which is served on weekdays and holidays, has the beautiful name kutaba. It is a kind of pies with a variety of fillings. At home, they are eaten with tea or served as a snack with alcoholic drinks. Thin crispy walls and a juicy center will not leave anyone indifferent. Prepare these flatbreads for your family and delight them with a new, delicious dish.

How to cook kutabs

On a par with the famous Caucasian chebureks, flatbreads, lavash, khachapuri and other savory pastries are kutabs (gutabs) - a national dish of Azerbaijani cuisine. Classic kutabs are pies shaped like a crescent. The dough in these pies is very, very thin, and the filling is very varied: meat, cheese, herbs, vegetables. On weekdays in the historical homeland of this treat, it is served with sweet tea made from thyme, mint, lemon balm, and on holidays - with a glass of red wine or vodka. They eat kutabs with their hands, wrapping them in a tube and dipping them into the sauce.

There are hundreds of recipes for kutabs, but several secrets and features of preparing Azerbaijani pastries remain unchanged for each type of product:

1. The dough should be rolled out as thin as possible. This way it will bake quickly and retain all the juiciness of the filling.
2. In addition to cilantro, dill, and parsley, which are traditional for Caucasian cuisine, the herb gin-jilim (chickweed) is added to the filling, which gives a special aroma and taste to the treat.
3. It is better to fry stuffed flatbreads in a hot cast-iron frying pan without adding oil.
4. The surfaces of the finished products are greased with butter. This technique helps make the treat soft and adds extra flavor.
5. If the yeast-free dough has dried out and the edges are no longer held together, wet the edges with water or egg.

Dough for kutabs

Although kutabs externally resemble chebureks or pies, there is a significant feature that makes the dish unique. The dough for kutabs is kneaded in water, without eggs and yeast, and fried in a dry frying pan without oil. The bland base is brightened up with a juicy and tasty filling. Modern housewives eliminate the already simple procedure of kneading dough by using a thin sheet of lavash for preparation. In addition to the traditional one, other types of dough are used, to which eggs, kefir, matsoni are added, or special technology is used for kneading to improve the taste of the product.

Filling for kutabs

Azerbaijani kutabs are easy to prepare. For the first time, it is better to arm yourself with a recipe with a photo in order to understand all the intricacies of preparation. The main feature of the dish is the filling. It sets the taste and aroma, and the dough only serves as its shell. Meat is traditionally used for the inner contents of flatbreads. Initially it was camel meat, and now it is national pies with lamb, beef, and pork. People in Azerbaijan love greens and add them to kutabs in huge quantities: dill, parsley, cilantro, basil, spinach, sorrel, onion.

Kutab recipes

There are many recipes for preparing amazing Azerbaijani pies. If the dough recipe rarely changes, the composition of the filling can be very different. Among all the variety, there is a recipe for kutabs for lovers of meat products and vegetarians, with a sweet or salty taste, with spicy spices, with a lot of herbs, vegetables, and viscous cheese. Choose a treat to suit your taste and delight your household with delicious but simple pastries.

With meat

• Time: 1 hour.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 266 kcal/100 g.
• Purpose: snack.
• Cuisine: Azerbaijani.
• Difficulty: easy.

Kutaby with meat in Azerbaijani style is a dish that will turn out delicious even for a novice cook. A hearty, aromatic treat will be juicy if you use lamb and a small amount of beef to prepare it. The secret of success is in proper preparation of the meat component. It can be chopped in a meat grinder, but it will taste better if you chop the meat into small pieces with a knife. Seasonings can be changed to suit your taste.

Ingredients:

• lamb – 150 g;
• beef – 70 g;
• cheese – 120 g;
• green onion – 1 bunch;
• dill – 0.5 bunch;
• water – 170 g;
• vegetable oil – 3 tbsp. l.;
• egg – 1 pc.;
• flour – 3 tbsp;
• butter – 2-3 tbsp. l.;
• salt, pepper, cumin - to taste.

Cooking method:

1. Knead the egg, flour, butter and water into a stiff, elastic dough and lightly salt. Leave the mixture to sit for half an hour.
2. Chop the meat finely, season with salt, cumin and pepper.
3. Grate the cheese and chop the herbs. Mix these ingredients with meat.
4. Roll out the dough thinly, about 1 mm thick, and cut out circles the size of a saucer.
5. Spread the minced meat over each flatbread and seal the edges.
6. Fry the kutabs over low heat with a lid.
7. Grease the finished treat with butter.

With potato

• Time: 1 hour.
• Calorie content of the dish: 143 kcal/100 g.
• Purpose: snack.
• Cuisine: Azerbaijani.
• Difficulty: medium.

Azerbaijani pies with potatoes will perfectly satisfy your hunger and delight you with their interesting appearance. Find out how to cook kutabs at home, please yourself and your family with an easy-to-prepare dish. This is an excellent option for a hearty and budget dinner, which is easy and quick to prepare. You don't need detailed instructions with photos, just a minimum of ingredients, a good mood and a little effort. If desired, you can add finely chopped and fried onions to the puree.

Ingredients:

• flour – 2 tbsp;
• warm water – 0.5 tbsp.;
• butter – 1 tbsp. l.;
• potatoes – 6-7 pcs.;
• dill – 1 bunch;
• salt - to taste.

Cooking method:

• Boil diced potatoes in salted water and mash them.
• Finely chop the greens and add to the potatoes.
• Knead a soft dough from flour, water and a little salt. Let the mixture rest for 30 minutes.
• Roll out the dough thinly into several round cakes.
• Place the filling on half of the circle; you can pinch the edges with your hands or a fork.
• Fry in a dry frying pan until golden brown.
• Grease the prepared kutabs with oil and serve with vegetables and sauce.

With greens

• Time: 1 hour.
• Number of servings: 2-3 persons.
• Calorie content of the dish: 257 kcal/100 g.
• Purpose: snack.
• Cuisine: Azerbaijani.
• Difficulty: medium.

Spring and summer are the ideal time to learn how to cook kutabs with herbs. Although even in winter you can find herbs worthy of Azerbaijani pies in stores. Do sorrel, green onions, dill, spinach, parsley, cilantro, lovage, and basil grow in your region? Feel free to use these ingredients for the filling. Combine the greens to your liking to create a delicious flatbread with a luscious green filling.

Ingredients:

• flour – 400 g;
• water – 0.5 tbsp.;
• salt – 3 g;
• greens – 100 g;
• hard cheese – 150 g.

Cooking method:

1. Knead a stiff dough from flour, water and salt.
2. Cover it with a towel and let it stand for 30 minutes.
3. Chop your favorite greens.
4. Grate the cheese and mix with edible herbs.
5. Divide the base into 4 parts, roll each into a thin round cake.
6. Spread the green cheese mixture onto half of the pancake and seal the edges together with a fork or your hands. There should be no air left inside the pie.
7. Fry the kutabs for 3 minutes on each side in a dry hot frying pan.
8. Place a piece of butter on top of each serving.
9. Serve the treat with yogurt or sour cream.

• Time: 1 hour 15 minutes.
• Number of servings: 4-6 persons.
• Calorie content of the dish: 205 kcal/100 g.
• Purpose: snack.
• Cuisine: Azerbaijani.
• Difficulty: medium.

With bright and healthy pumpkin, Azerbaijanis prepare a variety of kutabs: sweet or salty, with the addition of pomegranate seeds, walnuts or spicy spices. This is a great recipe for vegetarians. The ingredients contain no eggs or milk. At the end of cooking, the pies are supposed to be greased with butter. For those who do not consume this product, you can fry the kutabs in a small amount of vegetable fat. In this case, the dough will not be dry.

Ingredients:

• water – 200 ml;
• flour – 450 g;
• pumpkin – 300 g;
• Provencal herbs, salt - to taste;
• walnuts – 70 g;
• vegetable oil – 2 ml.

Cooking method:

1. Cut the pumpkin into small cubes, place on a baking sheet and bake until soft (about 15 minutes) at 180 degrees.
2. Knead the dough from warm water, salt, flour and butter, wrap it in cling film, and put it in the refrigerator for half an hour.
3. Peel the nuts, dry them in the oven for 5 minutes, and chop them with a rolling pin.
4. Mix nuts with pumpkin.
5. Roll out the dough into thin layers of 2-3 mm, cut out circles from them.
6. Spread the pumpkin filling onto half of the tortilla and seal the edges.
7. Fry the tortillas in a frying pan (dry or with oil).
8. After dry frying, brush the flatbreads with melted butter.

With cheese

• Time: 1 hour.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 296 kcal/100 g.
• Purpose: snack.
• Cuisine: Azerbaijani.
• Difficulty: medium.

To prepare Azerbaijani pies, a variety of types of cheese are used, from the usual hard cheese to cottage cheese. For the next recipe, a type of feta cheese is used - Fetax cheese. The delicate and homogeneous consistency of this dairy product, combined with a salty-sour taste, make it an ideal product for filling kutabs. The recipe is simple, you don't need instructions with photos to prepare this treat. If desired, you can add a little garlic pressed through a press to the filling.

Ingredients:

• water – 100 ml;
• flour – 200 g;
• sunflower oil – 2 tbsp. l.;
• hard cheese – 200 g;
• Fetax cheese – 70 g;
• salt, dill - to taste.

Cooking method:

1. Knead the dough from water, flour, butter, salt.
2. Leave at room temperature for half an hour.
3. Divide the base into 6-7 pieces, roll each into a thin round layer.
4. Grate the hard cheese, crumble the Fetaxa, finely chop the greens. Mix all ingredients and place on half of each circle.
5. Seal the edges together to form crescent-shaped pies. Fry in a dry frying pan for 3 minutes on each side.
6. While the kutabs are hot, grease them with butter.

Video

Today we will prepare an Azerbaijani dish - kutaby recipe. These are pies/cakes made from dough with filling (with cheese, herbs, pumpkin, meat, potatoes, and so on). Options for preparing kutaba.

Kutaby with greens recipe

• flour + more for sprinkling the surface (3 cups)
• water (0.5 cup) maybe more, watch the consistency of the dough
• butter for spreading the flatbreads (2 tablespoons)
• vegetable oil (one tablespoon)
• onion (small size 1 piece)
• any fresh herbs (onion, parsley, dill, sorrel, cilantro, spinach, tarragon, chard, etc.) 350-400g

1. Pour the sifted flour into a bowl and add a pinch of salt. Then, gradually stirring, add water (room temperature) with vegetable oil so that the dough is not too stiff. Knead, cover with a towel and set aside for 35 minutes.

2. Stuffing. Peel the onion, chop and place in a frying pan with butter. Simmer over low heat until soft, stirring all the time. Approximate time – 6-7 minutes.

3. Meanwhile, chop our greens. Then put it in a frying pan with the prepared onion, stir, remove from heat and cool. Don't forget to season with spices (salt, pepper).

4. Cut the dough into several parts (it all depends on what size your kutabs will be). Approximate quantity 10-12 pcs. Sprinkle the work surface with flour and try to roll out each piece as thinly as possible (cover the finished cakes with a thick towel or cling film so that they do not dry out).

5. Take our flatbread, put the green filling on half of each, cover with the other half and press the edges well.

6. Place the workpiece in a heated dry frying pan and fry for 1.5 minutes. After cooking, immediately coat the kutabs with butter and cover with a lid to keep them warm. As you can see, kutabs are very easy to prepare and do not take much time, and the taste is simply incredible. Using the same technology, you can make a recipe for kutaby with cheese.

Kutaby with herbs and cheese recipe

• flour (1 cup)
• warm water (1 glass)
• ghee (140g)
• feta cheese (110g)
• any greens: cilantro, dill, parsley and so on.

1. Mix flour with warm water and salt. Then we wrap it in cling film (or you can wrap it in a bag) and let it sit for at least 35 minutes.

2. Let's start preparing the filling for now. We wash the greens, dry them, separate them from the branches and finely chop them. Knead the cheese and mix with herbs.

3. Take our dough, cut it into small pieces, roll it in flour and roll it into a thin layer in the shape of a circle. Place the filling on one half of the dough and fold it in half. Seal the edges carefully.

4. Fry the prepared flat cakes in a frying pan (without oil) until golden brown. Afterwards, be sure to coat with butter. All is ready!

Meat Kutaby recipe No. 3

Prepare the following set of ingredients:

• flour (2 cups)
• water (0.5-0.75 cups)
• salt (1-2 pinches)

• lamb or veal (you can make a mix) 400g
• onion (2-3 pieces)
• spices (salt, pepper)
• butter (100-120g)

1. Add sifted flour, salt and water to the bowl. Knead all this thoroughly (up to 10 minutes), cover with a towel and set aside to proof for 30-35 minutes.

2. Now it's time for the filling. Finely chop the lamb/beef pulp and peeled onion (or you can mince it through a meat grinder). Season with spices (salt, pepper), add a little warm water for juiciness and knead the minced meat thoroughly.

3. Cut the prepared dough into small pieces and roll out thinly into a round shape. Then take the filling (1 tbsp), put it on one half of the flatbread, distribute it evenly and cover with the other. We secure the edges well.

4. Place in a preheated dry frying pan and bake over low heat for up to 2 minutes on each side. Afterwards, coat with butter and cover with a lid or wrap in film so that the flatbreads retain all their taste.

Recipe No. 4 (Kutaby recipe with potatoes)

To do this, prepare:

• flour (0.5 kg)
• water (1 glass)
• eggs (2pcs)
• potatoes (4-5pcs)
• butter (100g)
• salt (1 teaspoon)

1. Prepare a stiff dough: mix flour with water, salt and add eggs. Mix well and set aside for 30 minutes. Filling. Make mashed potatoes from boiled potatoes + add butter.

2. Divide the dough into pieces, roll it into a thin layer of round shape, put the filling on one side of the flatbread and close the second side, carefully sealing the edges. Fry in a dry frying pan until golden brown. After cooking, coat with oil.

Recipe No. 5 (With vegetables)

Prepare:

• milk (100g)
• flour (400g)
• sour cream (100g)
• cream (23% fat) 20g
• a pinch of salt

• bell pepper (90g)
• mushrooms (champignons) 90g
• onion (1 piece)
• suluguni (90-100g)

1. Add milk, sour cream, cream, a pinch of salt to the sifted flour and knead the dough thoroughly. Let it sit for 30 minutes. Finely chop all the vegetables and fry them in a frying pan.

2. Roll out the pieces of dough into a thin layer, put the filling on one side, sprinkle with suluguni, wrap in half and fasten the edges. Note: to make the ends stick better, blot them with water. Place the flatbread in a frying pan (without oil) and fry on both sides. Then pour in butter. Bon appetit! For flatbread lovers, you can try preparing an equally tasty and aromatic dish -.

Kutabs are Azerbaijani flatbread pies made from unleavened dough, prepared in the shape of a crescent and outwardly very reminiscent of the familiar ones. These hearty products are served both independently and as an addition to the main feast. Filled with a variety of fillings: meat, pumpkin, curd and cheese mixture, potatoes, etc. But perhaps the most popular are kutabs with herbs and cheese, the recipe for which we will analyze in detail.

In this case, a simple dough is kneaded in water, the elasticity of which allows you to quickly roll out a thin circle, effortlessly seal the edges and not worry about the safety of the filling during frying. As for the filler, feta, mozzarella, suluguni and even the most ordinary hard cheese, as in our example, are perfect here.

Ingredients:

• drinking water - 100 ml;
• salt - 1 teaspoon;
• vegetable oil - 2 tbsp. spoons;
• flour - about 200 g.

For filling:

• hard cheese - 250 g;
• greens (parsley, cilantro, dill, etc.) - a bunch;
• butter - 60 g (+20-30 g for greasing finished flatbreads);
• salt - to taste.

Kutaby with herbs and cheese recipe with photo

How to make dough for kutabs

1. Dissolve salt in regular drinking water and add vegetable oil.
   
2. Add most of the flour and stir the mixture with a spoon.
   
3. Then, gradually adding flour, we move on to manual kneading. The dough should stop sticking to your hands, but remain very soft and elastic. If necessary, you can add a little more flour, but don't overdo it! Roll the flour mixture into a ball, wrap it in cling film and leave to “rest” for 20-30 minutes.
   

   Filling for kutabs with herbs and cheese

4. Three large cheeses, put in a bowl.
   
5. After first rinsing and shaking off drops of water, finely chop a bunch of fresh herbs. You can take parsley, dill, cilantro, green onions, spinach, etc. Almost any green will do.
   
6. Melt 60 g of butter until liquid, cool and add to the mixture of cheese and herbs for juiciness. Stir until the components are evenly distributed, adding salt if necessary.
   

   How to form kutabs

7. Divide the dough into 6 equal parts, each of which is rolled out as thin as possible. Place a portion of the cheese mixture on one side of the flour tortilla.
   
8. Cover the filling with the free half of the dough, pressing the edges with your fingers. For a stronger bond, and also as a decoration, we press the pattern along the edge of the kutab with the tines of a fork. This is how we form the rest of the products.
   
9. Fry the kutabs with herbs and cheese in a heated and completely dry frying pan. First, dry the bottom side over medium heat until a characteristic crust with golden spots forms.
   
10. Then turn the product over and fry the other side as well.
    
11. After removing freshly prepared kutabs from the frying pan, immediately generously grease them with oil. Place the items in a stack and cover with a lid to retain heat longer.
    
12. Serve soft, butter-soaked kutabs with herbs and cheese hot. Thin dough and sticky cheese filling - it's very tasty!
    

Bon appetit!

Today I want to show you how to cook delicious ones. Kutaby or gutab is a traditional dish of Azeybarzhan cuisine, which is flatbread made from unleavened dough with various fillings. In appearance, kutabs are very similar to, but their taste is completely different. Kutabs with young herbs, cheese, cottage cheese, and meat are widespread.

To prepare meat kutabs, lamb or beef is most often used. If they are prepared with meat filling all year round, then kutabs with herbs are a spring and summer dish. Today there is no exact and correct recipe for the filling for such flatbreads. Mix different greens in different proportions and options.

For this filling, use nettles, wild garlic, chives, quinoa, young rhubarb shoots, green onions, dill, cilantro, sorrel, vegetable purslane leaves, nettles, and young beet tops. The fact remains undoubted that kutabs with herbs are a healthy vegetarian baked product. Now let's look at how to cook kutabs with herbs in Azerbaijani step by step.

Ingredients for the dough:

• Water – 400 ml.,
• Salt – 1 teaspoon,
• Sunflower oil – 2 tbsp. spoons,
• Flour – 2-2.5 cups.

For filling:

• Spinach – 300 gr.,
• Dill – 10 gr.,
• Onions – 1 pc.,
• Parsley or cilantro – 10 gr.,
• Salt - to taste
• Sunflower oil – 1 tbsp. spoon,

Kutaby with herbs - step-by-step recipe

Pour water at room temperature into a deep bowl.

Pour salt into it.

Pour in refined sunflower oil

Stir with a spoon until the salt is completely dissolved. Add flour in small portions, stirring constantly.

Place the dough, which is fairly thick in consistency, onto a floured surface and knead it with your hands. The dough for kutabs with herbs is ready. By the way, you can also cook from it. It should be elastic, homogeneous and not stick to your hands. Cover the bowl with unleavened dough with a towel and set aside. While the dough is maturing and proofing, prepare the filling.

Peel and dice the onions.

Wash the spinach leaves and cut off the stems.

Finely chop the leaves.

Wash and finely chop the dill and parsley.

Place chopped herbs and onions in a hot frying pan with vegetable oil.

Add some salt. Stirring, simmer the vegetables for 5-7 minutes.

Sprinkle the table with flour. Knead the dough with your hands again. Roll it out into a thin layer. Use a small bowl or salad bowl to cut out mugs.

Place the green stuffing on one side.

Fold in half. Pinch the edges of the cakes tightly. Trim each cake with your hands, giving it a crescent shape. To decorate the seams of the kutabs, you can use the tines of a fork to make a pattern.

Place a dry frying pan with thick walls and bottom on the stove.

After it is heated, lay out the prepared kutabs with herbs. After 2-3 minutes, use a spatula to turn them over to the other side.

Kutaby with greens-Azerbaijani When ready, place in a deep bowl or pan and cover with a lid. This is necessary to keep them warm. Before serving, kutabs are greased with a piece of butter.

Like other types of flatbread, they are eaten with your hands. In Azerbaijan they are served with a traditional yoghurt-based garlic matsoni sauce. Enjoy your meal. By the way, using this recipe you can also prepare kutabs with herbs and cheese. All that is needed for this is to add a little feta cheese, Adyghe cheese or suluguni to the stewed greens.

Kutaby with greens. Photo

Real Azerbaijani kutabs can be prepared very simply at home - use our selection of recipes: with cheese, cottage cheese, herbs.

Kutaby is a dish of Azerbaijani cuisine; they can be prepared with any filling. As with cheese, herbs, cottage cheese and meat. With any filling they turn out very tasty, aromatic and juicy. The Kutabs will definitely not leave anyone indifferent.

• hard cheese - 150 grams;
• chicken eggs - 2 pieces;
• dill - 1 bunch;
• basil - 1 bunch;
• sunflower oil - 1 tbsp. spoon;
• wheat flour - 400 grams;
• water - 250 ml;
• salt - 0.5 tsp

First you need to prepare the dough, it is prepared very simply, there is nothing in it except water, salt and flour and sunflower oil.

Pour flour into a deep bowl and add salt there.

Then pour out the water and sunflower oil, this will give the dough elasticity.

Knead a fairly stiff dough. After that, we put the dough in a bag and let it rest for a while. There is no need to put it in the refrigerator. While the dough is resting, prepare the filling.

Finely chop the parsley and basil and place in a bowl. The eggs need to be boiled, and then grated on a coarse grater and sent to the greens.

We do the same with hard cheese, grating it on a coarse grater as well.

Also put a little salt in a bowl and mix well.

Now take the dough and divide it into 8 equal parts.

Then we roll it out, you should get a very thin cake. Then put the filling on the flatbread and pinch the edges.

Now take a rolling pin and roll it out quite thin. It turns out to be such a flatbread, somewhat similar to a cheburek. To prevent the edges from coming apart during frying, press them together with a fork.

Now you can start frying, fry the kutabs in a dry frying pan without adding oil. Fry the kutabs on both sides until golden brown.

Place the finished kutabs on a dish and grease the top with butter.

Recipe 2, step by step: Azerbaijani kutab with cheese

• 3 cups flour + some for rolling
• 1 glass of hot water
• 1 tsp. salt

• 350-400 g suluguni, Adyghe cheese
• a large bunch of greens (dill, cilantro, parsley, green onions, mint, spinach)
• 20-30 g butter for greasing

I took suluguni cheese and a small piece of unleavened homemade cheese. The only greens I had available were dill and cilantro, and I also decided to make a separate kutab with mint to try.

Let's prepare the dough: sift the flour, mix with salt, make a hole, pour in hot water, stir with a spatula until the flour absorbs all the water.

Then, knead the dough with your hands, conveniently right on the table, periodically beating the dough on the table! Wrap the finished dough in film and leave to rest on the table for half an hour (it will become soft and elastic).

For the filling: grate the cheese on a coarse grater, chop the herbs. Mix everything, I haven’t mixed it yet, since I made kutabs for the children only with cheese without herbs; I pressed cheese and mint into one kutab, and mixed cheese with herbs into the others. I did not add salt to the filling, since the suluguni was salty.

Divide the dough into seven parts. I put it back in the bag so that the pieces wouldn’t get scorched.

On a surface sprinkled with flour, roll out the dough thinly into a circle (for some reason I couldn’t get neat circles). Place the filling on half of it. Cover with the free half of the dough and seal the edges by pressing with your fingers (several times and with force).

Trim off the excess, giving it a crescent shape.

It’s good to heat a dry frying pan WITHOUT oil; I cooked it over medium heat. Place the kutab, fry until golden brown, turn over, and keep on the other side. It cooks quickly, don’t overcook it!

Place the finished kutab in a sealed container; while it’s hot, grease it with a piece of butter. Fry the rest.

Serve while warm! Can be served with sour cream.

Recipe 3: kutabs on yogurt with herbs and cheese

These flatbreads are made from unleavened dough without eggs, so they can be safely introduced into the diet of people who are allergic to egg whites. Kutab, in addition to this option, is prepared separately with herbs, or with cheese, or with minced meat.

• 450 g wheat flour + for sprinkling;
• 250 ml of thick natural yogurt (kefir or curdled milk);
• ½ teaspoon salt;
• 100-120 g hard cheese;
• a tablespoon of vegetable oil;
• green onion feathers;
• parsley.

Combine yogurt and vegetable oil, add salt and mix thoroughly.

Sift flour into mixture.

Knead into a soft sticky dough. Wrap the kutab dough in cling film and leave for 20 minutes at room temperature.

Filling: combine coarsely grated cheese, chopped onion and parsley.

Divide the “rested” dough into approximately 12-14 parts, cover again with film. Take one ball of dough at a time and form the kutabs as follows. Add the required amount of flour and roll each ball of dough into a thin pancake.

Distribute the filling in a thin layer over one half of the rolled out layer.

Cover the filling with the second (free) half, lightly pat the flatbread with your palm to remove excess air, glue the edges of the flatbread, trim off the uneven edges.

Fry the flatbread in a dry, heated frying pan; when one side is browned, turn it over to the other. Brush the browned side with melted butter. It is convenient to use a modern culinary silicone brush. Although my grandmother does this perfectly with the help of a piece of gauze greased with oil.

When the second side is browned, transfer the tortilla to a plate, greased side down, and brush the other (top) side with oil.

Kutab with cheese and herbs are served hot, piping hot.

Recipe 4: kutabs with spinach and fetaki cheese (with photo)

• Greens - 300 gr.
• Fetaki - 250 gr.
• Onion - 3 pcs.
• Flour - optional
• Salt - optional
• Water - 2 glasses

Chop the onion so that its pieces are not particularly noticeable in the filling. It must be fried in vegetable oil until golden brown.

Add chopped herbs to it. As you can see, there is quite a lot of it. Choose the one you like best (parsley, spinach, cilantro, dill, green onions). Fry them together for a few more minutes.

Mash the fetaki with a fork so that there are no lumps left. Mix it with the contents of the pan when it has cooled.

Mix the dough. Its preparation is extremely simple and consists of flour and water. Let it sit for about half an hour in the refrigerator. Next, roll out thin flat cakes and apply the filling in the center. its quantity should not be too large.

Beat the egg and brush the edges of the cake with it. This prevents the cakes from sticking when fried. When pinching, we try to “drive out” the air.

The peculiarity of kutab is that they are fried in an oven. But we can cook them in a frying pan. But the condition is no oil or other fats!

To make the kutabs softer even after short-term storage, I advise you to grease them while still hot with butter. Enjoy!

Recipe 5: kutabs with cilantro, dill and hard cheese

In this case, a simple dough is kneaded in water, the elasticity of which allows you to quickly roll out a thin circle, effortlessly seal the edges and not worry about the safety of the filling during frying. As for the filler, feta, mozzarella, suluguni and even the most ordinary hard cheese, as in our example, are perfect here.

• drinking water - 100 ml;
• salt - 1 teaspoon;
• vegetable oil - 2 tbsp. spoons;
• flour - about 200 g.

For filling:

• hard cheese - 250 g;
• greens (parsley, cilantro, dill, etc.) - a bunch;
• butter - 60 g (+20-30 g for greasing finished flatbreads);
• salt - to taste.

Dissolve salt in regular drinking water and add vegetable oil.

Add most of the flour and stir the mixture with a spoon.

Then, gradually adding flour, we move on to manual kneading. The dough should stop sticking to your hands, but remain very soft and elastic. If necessary, you can add a little more flour, but don't overdo it! Roll the flour mixture into a ball, wrap it in cling film and leave to “rest” for 20-30 minutes.

Three large cheeses, put in a bowl.

After first rinsing and shaking off drops of water, finely chop a bunch of fresh herbs. You can take parsley, dill, cilantro, green onions, spinach, etc. Almost any green will do.

Melt 60 g of butter until liquid, cool and add to the mixture of cheese and herbs for juiciness. Stir until the components are evenly distributed, adding salt if necessary.

Divide the dough into 6 equal parts, each of which is rolled out as thin as possible. Place a portion of the cheese mixture on one side of the flour tortilla.

Cover the filling with the free half of the dough, pressing the edges with your fingers. For a stronger bond, and also as a decoration, we press the pattern along the edge of the kutab with the tines of a fork. This is how we form the rest of the products.

Fry the kutabs with herbs and cheese in a heated and completely dry frying pan. First, dry the bottom side over medium heat until a characteristic crust with golden spots forms.

Then turn the product over and fry the other side as well.

After removing freshly prepared kutabs from the frying pan, immediately generously grease them with oil. Place the items in a stack and cover with a lid to retain heat longer.

Serve soft, butter-soaked kutabs with herbs and cheese hot. Thin dough and sticky cheese filling - it's very tasty!

Recipe 6, simple: lavash kutab with suluguni cheese

• Suluguni cheese - 0.5 kg;
• Greens (parsley, dill, green onions) - 1 bunch;
• Lavash - 2 pcs.;
• Vegetable oil for frying.

Grate the cheese on a fine grater. Instead of suluguni, you can use mozzarella.

Chop the washed and dried greens.

Place grated cheese and chopped herbs into a deep bowl.

Do you want the taste of the snack to be brighter? Add the pepper mixture and mix thoroughly.

If you have difficulty buying cheese, try making kutabs with herbs by increasing the amount of herbs and adding 100 grams of melted butter.

Unwrap the pita bread and spread the filling evenly on it.

Fold in half and place a small layer of filling in the center.

Fold in the edges. You can add ham, sausage, fried minced meat or mushrooms to this cheese filling.

Pour some vegetable oil into a heated frying pan and let it warm up.

Now you can start frying the pita bread.

Fry over medium heat for a few minutes on each side (until golden brown).

Cut the finished lavash into portions and serve hot.

Recipe 7: kutab on kefir with cottage cheese and cheese (step by step)

Traditionally, kutabs are filled with meat, vegetables, herbs, cheese, and cottage cheese. The pliability and elasticity of the dough allows you to roll out the flatbreads into a very thin layer, effortlessly seal the edges and not worry about the safety of the filling.

• flour – 400-450 g;
• kefir (natural yogurt) – 250 g;
• vegetable oil – 3 tbsp. l.;
• cottage cheese – 300 g;
• cheese – 80-100 g;
• greens (parsley, green onions) - a large bunch;
• salt;
• butter (for greasing the finished flatbreads).

The flour should be sifted in a heap, then press a hole in the center, into which pour kefir and vegetable oil, and add salt.

Knead a soft, pliable dough, roll into a ball and wrap in film for 10-15 minutes.

Meanwhile, thoroughly rinse a bunch of greens and finely chop them, grate hard cheese with large shavings.

Combine cottage cheese, herbs, cheese shavings and salt - mix until all components are evenly distributed. The filling is ready!

Divide the “rested” dough into 7-9 equal parts, each of which is rolled out on a flour-dusted surface into a round layer. The thickness of the flour sheet should be about 2-3 mm.

Place 2-3 tbsp on one side of the flatbread. l. curd and cheese filling and spread lengthwise.

Cover with the free half and lightly press together with your fingers. You can also trim off the excess dough, aligning the edge line.

Place the kutabs on a hot and always dry frying pan and fry/dry until a characteristic crust forms. Turning it over to the other side, immediately grease the hot surface with a piece of butter.

Kutabs are served whole or cut/torn in half. Delicious pastries disappear from the table instantly!