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.[1] 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.[2] CompositionWhen the weather gets warmer, the number of dishes made from wild plants increases.[3] 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.[4] VariationsThere 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] There are several types of qutab, depending on the filling:
Different regions of Azerbaijan have their own unique versions of qutab:
See alsoReferences
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