Entree: Azerbaijan – Nakhchivan – Qutab (Thin folded flatbread filled with minced meat and fresh herbs, pan-cooked 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 18 min

Additional 30 min

Total 1 hr 28 min

Ingredients

- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) salt for the dough
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil
- 12 oz (340 g) ground lamb
- 2 cups (120 g) mixed fresh herbs (parsley, cilantro, dill), finely chopped
- 4 scallions, finely sliced, about 4 oz (115 g)
- 1 tsp (2 g) ground sumac (optional)
- 1 tsp (5 g) salt for the filling
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) butter for brushing (or more to taste)
- 2 tbsp (30 ml) vegetable oil for cooking
- 1/2 cup (120 ml) plain yogurt
- 1 small clove garlic, minced (for sauce)

Instructions

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

1. Make the dough: combine flour and 1 tsp (5 g) salt in a bowl, stir in warm water and 2 tbsp (30 ml) oil, knead until smooth and elastic, about 8–10 minutes. Cover and let rest 30 minutes.
2. Prepare the filling: in a bowl mix the ground lamb, chopped herbs, scallions, sumac (if using), 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper until evenly combined.
3. Divide the dough into 8 equal pieces. On a lightly floured surface roll each piece into a very thin 8–9 inch (20–23 cm) circle.
4. Place about 2–3 tbsp (30 to 45 ml) of filling on one half of each circle, spreading thinly and leaving a small border. Fold the dough over to form a semicircle and press the edges firmly to seal; you may crimp the edges or press with a fork.
5. Heat a heavy skillet or griddle over medium-high heat and brush with a little vegetable oil. Cook each qutab 2–3 minutes per side until golden brown and cooked through, adding a touch more oil if the pan dries.
6. Brush hot qutabs with butter as they come off the pan. Mix the yogurt with minced garlic and a pinch of salt and serve alongside for dipping.

1. Make the dough: combine flour and 1 tsp (5 g) salt in a bowl, stir in warm water and 2 tbsp (30 ml) oil, knead until smooth and elastic, about 8–10 minutes. Cover and let rest 30 minutes.
2. Prepare the filling: in a bowl mix the ground lamb, chopped herbs, scallions, sumac (if using), 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper until evenly combined.
3. Divide the dough into 8 equal pieces. On a lightly floured surface roll each piece into a very thin 8–9 inch (20–23 cm) circle.
4. Place about 2–3 tbsp of filling on one half of each circle, spreading thinly and leaving a small border. Fold the dough over to form a semicircle and press the edges firmly to seal; you may crimp the edges or press with a fork.
5. Heat a heavy skillet or griddle over medium-high heat and brush with a little vegetable oil. Cook each qutab 2–3 minutes per side until golden brown and cooked through, adding a touch more oil if the pan dries.
6. Brush hot qutabs with butter as they come off the pan. Mix the yogurt with minced garlic and a pinch of salt and serve alongside for dipping.