Qutab
Kükü and Gutab
CourseMain course
Place of originAzerbaijan and Tat people (Caucasus)
Serving temperatureHot
Main ingredientsBeef, leek, pumpkin
VariationsYashyl qutab (green qutab), qutab with pumpkin, qarın qutabı, shamakhy qutab, corat qutab, dəvə qutab

Qutab (gutap, Tat: gitob) is an Azerbaijani and Tat[1] dish made from thinly rolled dough that is cooked briefly on a convex griddle known as a saj.[2]

Composition

When the weather gets warmer, the number of dishes made from wild plants increases.[3] Qutab belongs to Tat and Azerbaijani cuisine and later on, it was popular in other South Caucasian cuisines as well. Qutab is made by creating a stiff dough from flour, water, eggs, and salt. The dough is rolled into a thin circular layer and the middle of each circle filled with stuffing before finally being folded into a crescent shape. The resulting patties are griddled on both sides and served by pouring over butter on top. Qutab is usually served with yoghurt with green coriander, fennel and sumac.[4]

Variations

There are many variations of qutab: usually, pumpkin and greens are used as fillings.[5] There are also Shamakhy qutab, Yashyl Qutab and Qarın qutabı, quzu qutabı (lamb), deve qutabi specific for Jorat settlement. They are regional variations of qutab in Azerbaijan.[6]

See also

References

  1. ↑ Karizaki, Vahid Mohammadpour (2019), "The Natural Beverages of the Tat Iranian Cuisine", Natural Beverages, Elsevier, pp. 107–123, retrieved 2023-10-13
  2. ↑
  3. ↑ "Qutab (Fotosessiya) » BAKU-ART.az". az.baku-art.com. Retrieved 2018-12-09.
  4. ↑
  5. ↑ Azerbaijani Cuisine - Flour-based Dishes
  6. ↑


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