This Qutab is perfect item for a savoury breakfast or a snack. Stuffed flatbread, filled with a deliciously spiced beef mixture, cannot go wrong. And thankfully, it's really simple to make!
Qutab is a popular Azerbaijani stuffed flatbread, traditionally filled with a variety of ingredients like meat, fresh herbs, or cheese. With its thin exterior and deliciously seasoned filling, it's often enjoyed during breakfast! Or even a snack, you do you boo.
I'm making a meat version but another really popular version is with greens. Some add feta or a similar cheese as well. I definitely want to try that one out next!
This recipe is for the Azerbaijan edition of my Formula 1: Dine to Survive series! I make popular foods from all the Grand Prix host countries and you should definitely check out the rest! These Dutch Cinnamon Rolls (Zeeuwse Bolus) are amazing! One of my recent favourites has been these Bomboloni (Italian donuts), which are so soft and pillowy, and filled with a delicious pastry cream! And check out others like Hungarian Langos, Machboos from Bahrain and British Victoria Sponge Cake!
Ingredients
- All-purpose flour
- Water
- Yeast
- Salt
- Sugar
- Minced beef
- Grated onion
- Cilantro
- Pomegranate molasses
- Black pepper
- Red chilli powder
- Turmeric powder
See recipe card below for quantities.
Instructions
- Activate yeast with warm water and sugar; let it sit for 5-10 minutes. Mix flour, sugar, and salt in a bowl. Add the yeast mixture and mix until the dough forms.
- Knead the dough until smooth, then let it rest for 1 hour. If the dough is too sticky when kneading, sprinkle some more flour.
- Combine minced meat, grated onions (liquid squeezed out), pomegranate molasses, spices, and cilantro in a bowl. Mix well.
- Divide the dough into 8 balls and roll each into a thin circle. Spread 1-2 tablespoons of meat filling on half of each circle, then fold and seal the edges.
- Spread 1-2 tablespoons of meat filling on half of each circle, then fold and seal the edges.
- Heat a skillet over medium heat, brush with oil or butter, and cook each Qutab for a few minutes on both sides until golden and crispy. Brush with some oil or butter. Serve warm with yogurt or sour cream.
Substitutions
- Meat - instead of beef, you can use any minced meat!
- Pomegranate molasses - use pomegranate seeds. These are traditionally used but I don't have them on hand as often.
Equipment
I like using a large cast iron skillet like this one. You can also use a large non stick skillet or pan.
Storage
The Qutab are best enjoyed fresh and warm. But you can store them properly covered in an airtight container or bag, in the fridge for about 4-5 days. Warm them up on a skillet, toaster oven, airfryer.
Top Tip
- Rest the Dough: Allowing the dough after rolling into balls helps it become more elastic and easier to roll out thin, without it shrinking back.
- Taste the filling: After mixing in all the spices into the meat, take a little bit of the mixture and cook it in a pan. Taste and adjust the seasoning.
- Serve Fresh: Qutab is best enjoyed fresh off the skillet. Serve with yogurt or sour cream for added creaminess and tang.
- Sealing the Edges: Make sure to press down firmly to seal the edges to avoid the filling leaking during cooking. Crimping with a fork or using a ravioli cutter ensures a tighter seal and gives the Qutab a neat finish
FAQ
Yes! Par cook them - so cook them but take them off the heat before they're done cooking or before they become golden. Let them cool and place in airtight, freezer safe bags or containers and freeze for up to 3 months. Heat and cook on a skillet till it's golden brown and serve!
Absolutely! You can use any minced meat you'd like. You can also add organ meat if desired.
Yes, you can make Qutab without yeast by omitting it from the dough. The result will be slightly less fluffy, but the dough will still be pliable and delicious. You may need to let the dough rest a little longer to ensure it’s easy to roll out.
Related
Looking for other recipes like this? Try these:
Qutab - Azerbaijani Stuffed Flatbread
Ingredients
Dough
- 3 cups - all-purpose flour (414g)
- 1 teaspoon - yeast
- 285 g - warm water
- ½ tablespoon - sugar
- 1 ½ teaspoon - salt
Meat Filling
- 10 oz - minced meat (283g)
- 2 - small onions grated and squeezed (113g)
- ½ teaspoon - black pepper
- ¼ teaspoon - turmeric powder
- ¼ teaspoon - red chilli powder
- 1 ½ tablespoon - pomegranate molasses
- 1 ½ teaspoon - salt
- 1 ½ tablespoon - onion juice (squeezed from the onions)
- 3 tablespoon - chopped cilantro
Instructions
- Combine the warm water, a pinch of sugar and yeast in a cup and let it rest for 5-10 minutes or until a little frothy or smells yeasty.
- Combine the flour, sugar and salt in a large mixing bowl. Add in the yeast mixture and mix with a wooden spoon until the dough slightly comes together.
- Knead in the bowl with your hands until there's no more flour left. Turn onto a floured work surface and knead until the dough is relatively smooth. If the dough seems sticky, sprinkle some more flour as you knead. Don't add too much - around 2-3 tbsp. The dough should be soft and a bit tacky.
- Form the dough into a ball and place in an oiled bowl. Cover and let rest for an hour.
- Combine the meat, onion (squeezed to remove liquid), pomegranate molasses and spices in a bowl and mix with your hands until thoroughly combined. Set aside.
- Turn out the dough onto a floured surface and divide the dough into 8 balls and keep covered as you work with one at a time. Cover the dough with some flour as well as the surface and roll with a rolling pin. You should get a large, thin circle. If it sticks as you roll it out, sprinkle some flour and continue.
- Take 1-2 tablespoon of the meat filling and spread over half of the circle, leaving about ½ inch from the sides empty. It should be an even, kind of thin layer of the mixture. Fold the other half over, creating a half circle, and press down the edges to seal. You can crimp the edges with a fork, and/or cut the excess with a knife or ravioli cutter wheel.
- Heat up a large pan or cast iron skillet over medium heat. Brush some oil or butter on the surface.
- Place the Qutab on skillet and cook for a few minutes on each side until golden and crispy. Repeat with all.
- Remove from skillet and brush with additional oil or butter if desired.
- Serve fresh with some yogurt or sour cream!
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