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Qutab

Kükü and Gutab
Course	Mainly as an appetizer (small size) Sometimes as the main course (large size)
Place of origin	Azerbaijan
Serving temperature	Hot
Main ingredients	Beef, leek, pumpkin
Variations	Yashyl qutab (green qutab), qutab with pumpkin, qarın qutabı, shamakhy qutab, corat qutab, dəvə qutab
[REDACTED] Media: Qutab

Qutab (qu'tab) is a traditional dish in Azeri cuisine made from thinly rolled dough that is filled with a variety of ingredients and cooked briefly on a convex griddle called a saj. This versatile and popular dish comes in many variations, with fillings ranging from savory meats, herbs, and pumpkin to more unconventional ingredients like minced sheep intestines. Usually served as an appetizer and comes in a small size. Some regions of Azerbaijan make larger versions where qutab becomes as a main course.

Qutab is known for its light yet flavorful nature, often served as a snack, appetizer, or light meal, accompanied by yogurt, sumac, or a dipping sauce. Its preparation requires skill to roll the dough thinly and fold it into the signature half-moon shape. It holds cultural significance in Azerbaijan, often enjoyed during family gatherings or celebrations.

Composition

When the weather gets warmer, the number of dishes made from wild plants increases. Qutab belongs to 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.

Variations

There are many variations of qutab: usually, pumpkin and greens are used as fillings. 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.

There are several types of qutab, depending on the filling:

• Meat Qutab: Ground lamb or beef, mixed with onions and herbs.
• Herb Qutab: Made with greens such as spinach, dill, and cilantro.
• Pumpkin Qutab: Mashed pumpkin spiced for flavor.
• Intestine Qutab: Made using minced sheep intestines, often combined with meat and onions. A southern Azeri version.

Different regions of Azerbaijan have their own unique versions of qutab:

• Shamakhi qutab: A regional variation from Shamakhi.
• Jorat qutab: Also known as "Corat Qutabi," this version is smaller than the normal size and contains camel meat.
• Ganja qutab: Known as "Kete" in the western part of the country, it is much larger and includes greens or ground beef inside the dough.
• Nakhchivan qutab: Called "Kete" and has a rectangular shape. It is cooked in a special clay oven called "Tandir".

See also

• Chiburekki
• Gözleme
• Haliva
• Qottab

References

1. Milli mətbəximiz, tarixi, saciyyəvi xüsusiyyətləri (in Azerbaijani)
2. "Qutab: Delicious stuffed flatbread". AzerNews. 2021-01-18. Retrieved 2025-01-10.
3. "Qutab (Fotosessiya) » BAKU-ART.az". az.baku-art.com. Retrieved 2018-12-09.
4. • Кутабы (пирожки с зеленью) - азербайджанская кухня (in Russian)
   • Cuisine of Azerbaijan - Kutaby Archived 2010-09-18 at the Wayback Machine
5. Azerbaijani Cuisine - Flour-based Dishes
6. • Кутабы шемахинские (in Russian)
   • Кутабы с зеленью (in Russian)
7. "Qarın qutabı". Wikibooks (in Azerbaijani). Retrieved 2025-01-10.
8. "Qutab - Traditional Azerbaijani Dish". Advantour. Retrieved 2025-01-10.
9. "Qutab". Azerbaijan Travel. Retrieved 2025-01-10.
10. "Qutab (Azerbaijani Stuffed Flatbread)". AZ Cookbook. 2011-02-28. Retrieved 2025-01-10.
11. "Qutab". TasteAtlas. Retrieved 2025-01-10.

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