Entree: Azerbaijan – Caspian Azerbaijan – Qutab (Thin stuffed savory flatbreads filled with spiced minced lamb and herbs, pan-fried until golden)

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 40 min

Cook 20 min

Additional 30 min

Total 1 hr 15 min

Ingredients

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

- Dough:
  - 2 cups (250 g) all-purpose flour, plus extra for dusting
  - 3/4 cup (180 ml) warm water
  - 1 tbsp (15 ml) vegetable oil
  - 1 tsp (6 g) salt
- Filling:
  - 1 lb (454 g) ground lamb
  - 1 medium onion, finely minced (about 5 oz (140 g))
  - 1 cup (25 g) fresh cilantro, chopped
  - 1 cup (20 g) fresh dill, chopped
  - 3 scallions, finely sliced (about 1 9/16 oz (45 g))
  - 1/2 tsp (2 g) ground coriander
  - 1/2 tsp (2 g) salt, or to taste
  - 1/4 tsp (0.5 g) freshly ground black pepper
  - 1/2 tsp (1 g) ground sumac (optional)
- For cooking and serving:
  - 2 tbsp (30 ml) butter, or vegetable oil for frying
  - 1 cup (240 g) plain yogurt
  - 1 clove garlic, minced
  - Melted butter and extra sumac for drizzling (optional)

Show original ingredient measurements

- Dough:
  - 2 cups (250 g) all-purpose flour, plus extra for dusting
  - 3/4 cup (180 ml) warm water
  - 1 tbsp (15 ml) vegetable oil
  - 1 tsp (6 g) salt
- Filling:
  - 1 lb (454 g) ground lamb
  - 1 medium onion, finely minced (about 5 oz / 140 g)
  - 1 cup (25 g) fresh cilantro, chopped
  - 1 cup (20 g) fresh dill, chopped
  - 3 scallions, finely sliced (about 45 g)
  - 1/2 tsp (2 g) ground coriander
  - 1/2 tsp (2 g) salt, or to taste
  - 1/4 tsp (0.5 g) freshly ground black pepper
  - 1/2 tsp (1 g) ground sumac (optional)
- For cooking and serving:
  - 2 tbsp (30 ml) butter, or vegetable oil for frying
  - 1 cup (240 g) plain yogurt
  - 1 clove garlic, minced
  - Melted butter and extra sumac for drizzling (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make dough: In a large bowl combine 2 cups (480 ml) flour and 1 tsp (5 ml) salt. Stir in 3/4 cup (180 ml) warm water and 1 tbsp (15 ml) oil until a shaggy dough forms. Knead on a lightly floured surface until smooth, about 6–8 minutes. Cover and let rest 30 minutes.
2. Make filling: In a bowl combine ground lamb, minced onion, chopped cilantro, chopped dill, scallions, ground coriander, salt, pepper, and sumac if using. Mix until evenly combined.
3. Divide dough into 8 equal balls. On a lightly floured surface, roll each ball into a thin circle about 8–9 inches (20–23 cm) across.
4. Spoon about 2–3 tbsp (30–45 ml) of filling onto one half of each dough circle, spreading slightly but keeping a 1/4-inch (6 mm) edge. Fold the dough over the filling to form a half-moon and press the edges to seal, crimping with fingers to ensure no gaps.
5. Heat a heavy skillet or griddle over medium-high heat. Cook each qutab 2–3 minutes per side until golden brown and cooked through, adding a little butter or oil to the pan as needed and pressing gently with a spatula so the filling cooks evenly.
6. Combine yogurt and minced garlic with a pinch of salt for a quick sauce. Serve qutab hot, brushed with melted butter and sprinkled with sumac if desired, alongside the garlic yogurt.

1. Make dough: In a large bowl combine 2 cups flour and 1 tsp salt. Stir in 3/4 cup warm water and 1 tbsp oil until a shaggy dough forms. Knead on a lightly floured surface until smooth, about 6–8 minutes. Cover and let rest 30 minutes.
2. Make filling: In a bowl combine ground lamb, minced onion, chopped cilantro, chopped dill, scallions, ground coriander, salt, pepper, and sumac if using. Mix until evenly combined.
3. Divide dough into 8 equal balls. On a lightly floured surface, roll each ball into a thin circle about 8–9 inches (20–23 cm) across.
4. Spoon about 2–3 tbsp (30–45 ml) of filling onto one half of each dough circle, spreading slightly but keeping a 1/4-inch (6 mm) edge. Fold the dough over the filling to form a half-moon and press the edges to seal, crimping with fingers to ensure no gaps.
5. Heat a heavy skillet or griddle over medium-high heat. Cook each qutab 2–3 minutes per side until golden brown and cooked through, adding a little butter or oil to the pan as needed and pressing gently with a spatula so the filling cooks evenly.
6. Combine yogurt and minced garlic with a pinch of salt for a quick sauce. Serve qutab hot, brushed with melted butter and sprinkled with sumac if desired, alongside the garlic yogurt.