Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants
Qutab – Azerbaijani stuffed flatbread served
Thin Azerbaijani flatbreads stuffed with spiced lamb and herbs

Qutab

Author: Flavelo
Recipes Main Courses Side Dishes
Qutab is Azerbaijan's answer to pizza, but much thinner and more elegant. This crescent-shaped flatbread is made from paper-thin dough filled raw with spiced lamb or herbs, then cooked on a griddle. The characteristic tart flavour comes from sumac or pomegranate seeds sprinkled on top when serving. Light, yet filling, and a finger food.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 6 servings
🔥 Calories 320 kcal
🌍 Cuisine Eastern European

Ingredients

Equipment Needed

  • Rolling pin (thin)
  • Frying pan
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk (butter)

Instructions

1 ✓

Knead the flour, salt and water into an elastic dough. Rest for 20-30 minutes.

Tip: This is a simple 'flour-water' dough, resting makes it rollable.
2 ✓

For the filling mix the minced meat, grated onion (with its juice!) and chopped herbs.

Tip: Onion juice softens the meat and adds moisture for steaming.
3 ✓

Roll the dough balls into paper-thin circles (1-2 mm).

Tip: If you can see the board through it, it's good.
4 ✓

Spread the meat very thinly on half of the dough (like pâté).

Tip: Don't make the meat thick, otherwise it won't cook through!
5 ✓

Fold the other half over, press out the air, and seal the edge.

Tip: Excluding air is important so the meat contacts the hot surface.
6 ✓

Cook in a dry, hot pan for 2-3 minutes per side, until the meat changes colour inside.

7 ✓

Immediately brush with butter, and sprinkle with sumac.

Tip: The tart spice (sumac) 'cuts' the richness of the lamb.

Recipe FAQ

Does the raw meat cook inside?
Yes, because the meat layer is very thin, and the steam cooks it inside the dough.
What herbs should I use?
Coriander, dill, parsley, sorrel, spinach – the more variety, the better.

Ingredients

  • 300 g Plain flour
  • 150 ml Water
  • 1 tsp Salt
  • 250 g Minced lamb (or beef, fattier cut)
  • 1 head Onion (grated)
  • 1 bunch Fresh coriander/parsley
  • 1 tsp Salt, pepper, cumin
  • 50 g Butter (melted, for brushing)
  • 1 tsp Sumac or pomegranate seeds (for serving)