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Azerbaijani qutab filled with beef and herbs, folded into thin half-moons on a serving plate.

Azerbaijani Qutab with Beef and Herbs

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Thin Azerbaijani griddle breads filled with seasoned beef, parsley, cilantro, and onion.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Azerbaijani
Calories: 530
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Dough
  • 3 cups all-purpose flour plus more for rolling
  • 1 tsp kosher salt
  • 1 1/4 cups warm water
Beef and herb filling
  • 1/2 lb lean ground beef
  • 1 small yellow onion finely minced
  • 1/2 cup fresh parsley finely chopped
  • 1/2 cup fresh cilantro finely chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp sunflower oil for the filling and skillet
  • 2 tbsp ground sumac for serving
  • 1 medium lemon cut into wedges

Equipment

  • Mixing bowl
  • Rolling Pin
  • Large cast-iron skillet or griddle
  • Pastry brush

Method
 

Make the dough:
  1. Mix the flour and salt. Add the warm water gradually and knead for 6 minutes until smooth and elastic.
  2. Cover the dough and rest for 20 minutes, then divide it into 8 equal balls.
Mix the filling:
  1. Combine the beef, onion, parsley, cilantro, salt, pepper, and oil in a bowl. Mix only until evenly combined.
  2. Keep the filling chilled while rolling the dough so the qutab are easier to shape.
Roll and cook:
  1. Roll each dough ball into a very thin round. Spread a thin layer of filling over one half, leaving a small border, then fold the dough over and press the edge firmly closed.
  2. Heat a dry skillet over medium-high heat. Cook the qutab for 2 to 3 minutes per side, brushing lightly with oil only if needed, until browned and the filling is cooked through.
  3. Cut into wedges and serve hot with sumac and lemon.

Nutrition

Calories: 530kcalCarbohydrates: 72gProtein: 22gFat: 17gSaturated Fat: 5gCholesterol: 45mgSodium: 840mgFiber: 4gSugar: 3g

Notes

  • The filling should be thin so it cooks at the same rate as the dough.
  • Keep finished qutab under a clean towel while the remaining ones cook.