Entree: Azerbaijan – Azeri Northwest – Qutab (Thin folded flatbreads filled with spiced minced lamb and fresh herbs, cooked on a griddle)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 10 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (375 g) all-purpose flour
- 1 cup (240 ml) warm water, plus more as needed
- 1 tsp (6 g) salt for dough
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) ground lamb
- 1 medium onion, approx. 6 oz (170 g), finely chopped
- 1 cup (240 ml) (packed) mixed fresh herbs (cilantro, dill, scallions), approx. 1 1/16 oz (30 g), finely chopped
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter, melted, for brushing the qutab during cooking
- 1 cup (240 ml) plain yogurt for serving
- 1 clove garlic, minced (optional, to mix into yogurt)

Show original ingredient measurements

- 3 cups (375 g) all-purpose flour
- 1 cup (240 ml) warm water, plus more as needed
- 1 tsp (6 g) salt for dough
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) ground lamb
- 1 medium onion, approx. 6 oz (170 g), finely chopped
- 1 cup (packed) mixed fresh herbs (cilantro, dill, scallions), approx. 30 g, finely chopped
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter, melted, for brushing the qutab during cooking
- 1 cup (240 ml) plain yogurt for serving
- 1 clove garlic, minced (optional, to mix into yogurt)

Instructions

1. In a bowl combine flour and 1 tsp (6 g) salt; add warm water and 2 tbsp (30 ml) vegetable oil, mix to form a soft dough; knead 5–7 minutes until smooth, cover and rest 20–30 minutes.
2. Meanwhile, mix ground lamb, chopped onion, chopped herbs, ground coriander, ground cumin, 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper in a bowl until well combined; refrigerate until ready to use.
3. Divide rested dough into 8 equal pieces and roll each into a thin 8–9 inch (20–23 cm) circle on a lightly floured surface.
4. Place about 2–3 tbsp (30–45 g) of the lamb-herb filling on one half of each circle, spreading to within the edge; fold the dough over the filling to form a semicircle and pinch edges firmly to seal.
5. Heat a heavy skillet or saj over medium-high heat until hot; brush surface lightly with melted butter and place a qutab seam-side down onto the skillet.
6. Cook 2–3 minutes per side, pressing gently, until golden brown spots appear and filling is cooked through; brush with more melted butter after flipping.
7. Keep cooked qutab warm in a low oven while finishing the rest; whisk minced garlic into yogurt if using.
8. Serve qutab hot, cut into wedges with a side of yogurt for dipping.