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Qutab

{{Short description|Azerbaijani dough dish}}

{{Infobox food

| name = Qutab

| image = Kükü-Gutab Azerbaijani.gif

| caption = Kükü and Gutab

| image_size = 240px

| alternate_name =

| country = Azerbaijan

| region =

| creator =

| course = Mainly as an appetizer (small size)

Sometimes as the main course (large size)

| served = Hot

| main_ingredient = Beef, leek, pumpkin

| variations = Yashyl qutab (green qutab), qutab with pumpkin, qarın qutabı, shamakhy qutab, corat qutab, dəvə qutab

| calories =

| other =

}}

Qutab ({{lang|az|qu'tab}}) is a traditional dish in Azerbaijani cuisine made from thinly rolled dough that is filled with a variety of ingredients and cooked briefly on a convex griddle called a saj.[http://www.mct.gov.az/az/metbex/2139/49 Milli mətbəximiz, tarixi, saciyyəvi xüsusiyyətləri] (in Azerbaijani) 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.{{cite web |url=https://www.azernews.az/lifestyle/178031.html |title=Qutab: Delicious stuffed flatbread |website=AzerNews |date=2021-01-18 |access-date=2025-01-10}}

Composition

When the weather gets warmer, the number of dishes made from wild plants increases.{{Cite web|url=http://az.baku-art.com/index.php?newsid=10212#.XA2E5TgzbX4|title=Qutab (Fotosessiya) » BAKU-ART.az|website=az.baku-art.com|access-date=2018-12-09}} 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.

  • [http://retseptik.ru/index.php?grup=7&pgrup=57&to=1220 Кутабы (пирожки с зеленью) - азербайджанская кухня] {{in lang|ru}}
  • [http://azerbaijan24.com/component/content/article/41-azerbaijan-cuisine/118-Cuisine-kutaby Cuisine of Azerbaijan - Kutaby] {{webarchive|url=https://web.archive.org/web/20100918230235/http://azerbaijan24.com/component/content/article/41-azerbaijan-cuisine/118-Cuisine-kutaby |date=2010-09-18 }}

Variations

There are many variations of qutab: usually, pumpkin and greens are used as fillings.[http://www.advantour.com/azerbaijan/cuisine/baked.htm Azerbaijani Cuisine - Flour-based Dishes ] 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.

  • [http://www.baku.ru/pubs/bakucuisine/11025_ru.php Кутабы шемахинские] {{in lang|ru}}
  • [http://alimero.ru/blog/recepti/kutabi-s-zelenyu.11068.html Кутабы с зеленью] {{in lang|ru}}

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.{{cite web |title=Qarın qutabı |url=https://az.wikibooks.org/wiki/Resept:Qarın_qutabı |website=Wikibooks |language=az |access-date=2025-01-10}}

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

  • Shamakhi qutab: A regional variation from Shamakhi.{{cite web |url=https://www.advantour.com/azerbaijan/cuisine/qutab.htm |title=Qutab - Traditional Azerbaijani Dish |website=Advantour |access-date=2025-01-10}}
  • Jorat qutab: Also known as "Corat Qutabi," this version is smaller than the normal size and contains camel meat.{{cite web |url=https://www.azerbaijantravel.com/en/what-to-eat/qutab |title=Qutab |website=Azerbaijan Travel |access-date=2025-01-10}}
  • 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.{{cite web |url=https://azcookbook.com/2011/02/28/qutab-azerbaijani-stuffed-flatbread/ |title=Qutab (Azerbaijani Stuffed Flatbread) |website=AZ Cookbook |date=2011-02-28 |access-date=2025-01-10}}
  • Nakhchivan qutab: Called "Kete" and has a rectangular shape. It is cooked in a special clay oven called "Tandir".{{cite web |url=https://www.tasteatlas.com/qutab |title=Qutab |website=TasteAtlas |access-date=2025-01-10}}

See also

References

{{reflist}}

{{Cuisine of Azerbaijan}}

{{flatbreads}}

{{doughnut}}

Category:Azerbaijani cuisine

Category:Azerbaijani inventions

Category:Azerbaijani words and phrases

Category:Savoury pies

Category:Flatbread dishes

Category:National dishes

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