Kutaby - flat cakes with potatoes and herbs (lean version). Kutaba - what is it, how to make dough and filling at home according to recipes with a photo of Kutaba with potatoes and spinach

23.08.2020 Dishes for children

Dough:
Wheat flour - 3 cups
Peeled rye flour - 1 tbsp. (if not, then you can take wheat)
Salt - 1 tsp
Vegetable oil - 2 tbsp. spoons
Warm water - 1 tbsp. (how much flour will it take)

Filling:
Potatoes - 7-8pcs
Salt to taste
Garlic - 1 clove
Butter - 1 tablespoon
Spices to taste
Greens to taste

Cooking with step by step photos:
Combine dry ingredients: flour and salt - mix.

Knead the dough for about 2-3 minutes, pour in vegetable oil, it will give the dough more elasticity.
Cooking the filling:
We put water on the stove, add salt. In the meantime, we clean and the potatoes mode. We immerse the potatoes in water, throw in one clove of garlic, to give the mashed potatoes a more intense flavor. We cook this for 25-30 minutes.
We divide our dough into 16 equal parts.
Cover with the second half and join along the edge. If the kutab is uneven, the edges can be trimmed with a knife.
Each ready-made kutab can be greased with butter, but this is a matter of taste.
Bon Appetit!
Kutaby is a delicious dish of Azerbaijani cuisine. In their appearance, they very much resemble pasties - crescent-shaped pies with a filling, which can be completely different and depends on the season. It can be greens, pumpkin, cheese, meat, potatoes, sometimes pomegranate seeds are added.

For their preparation, ordinary unleavened dough is used. Flour should be taken only of the highest quality, since it has a high gluten content. So it will not stick to your hands, and the finished product will keep its shape well.

Before kneading, it must be sieved, so it will be saturated with oxygen. Water is added as much as required - usually 170-260 ml per 3 tbsp. flour.

Kutaby stuffed with mashed potatoes is a homemade dish made from natural products. You can add onions and carrots fried in vegetable oil to potatoes, greens.

This is a fairly satisfying food that satisfies hunger well. Its calorie content is 150 kcal per 100 g of product. At the same time, it has a high carbohydrate content, so do not get too carried away with pies at night.

In the summer, you can prepare a dish with various types of herbs. So you can not only lower its calorie content, but also saturate the body with useful substances. For the filling, use any herbs that you like the most - dill, parsley, lettuce, basil, sorrel.

Rinse them well under running water, pat dry on a paper towel and chop finely. You can lightly sprinkle with salt for taste.

You can add low-fat cottage cheese to the greens, which is rubbed well with a fork.

When the filling is ready and the dough is resting, it is cut into small pieces and rolled out with a thickness of n more than 1 mm.

To make the pies the same shape, cut them out with a small plate.

There are two methods of cooking kutabs - in a dry pan or deep-fried. If you decide to fry in a lot of oil, choose vegetable or olive oil. Do not forget that the product must not touch the walls of dishes or other food.

When frying in a dry frying pan, wait until it is hot enough. The pies are cooked for only 2-3 minutes, until they are browned.

If you don't have time to mess with the dough, make this pita dish. Just put the filling in the middle, wrap a thin pita bread and fry until golden brown.

Such pies are prepared quite easily, and thanks to the variety of minced meat, you can surprise your loved ones with a "new" dish every day.

Rate the recipe

We present to your attention a recipe for a very appetizing dish that will appeal to everyone, without exception.

On my table, such a delicious appetizer is always very popular. You can cook it with different fillings. We suggest you do it with potatoes and cheese. This dish can be served as a standalone snack or as a standalone dish. Perfect as a snack. Kutabs are nourishing and mega appetizing. Save the recipe and dilute your menu with such yummy.

The right ingredients

For the test

250 ml water
650 gr flour
1 teaspoon salt
1 tablespoon vegetable oil

For filling

200 gr Suluguni cheese
4 potatoes
50 gr green onions
30 g dill
30 g butter
butter for lubrication

We start the process

First of all, we start preparing the dough. To do this, combine water, salt, oil and flour in a separate container. Knead the dough. As a result, it should turn out to be quite dense. Then we cover it with a towel and leave it for a while.
We start preparing the filling. To do this, until cooked, boil potatoes in salted water.
Then we chop the cheese or chop it finely.
Puree the finished potatoes with the addition of butter.
Then we send here greens, pre-chopped, and cheese. We also add salt and ground black pepper to taste. Mix everything well.
We form a tourniquet from the dough and cut it into several pieces.
After which we roll each of them into a thin cake. On one side, lay out the prepared filling and cover with the other side. We connect the edges, while it is required to expel air. Using the wheel, trim the edges nicely.
We send to a preheated dry frying pan to fry on both sides until golden brown.
Then grease the finished products with butter.
Now you can serve it to the table.

You may also like the recipe for which you can find on our Recipe Ideas website.

Azerbaijani national cuisine includes many delicious dishes. One of the favorite treats that is served on weekdays and holidays is the beautiful name of kutaba. It is a kind of pies with a variety of fillings. At home, they are eaten with tea or served as a snack for alcoholic beverages. Thin crispy walls, juicy middle will not leave anyone indifferent. Prepare such cakes for your family, please them with a new, delicious dish.

How to cook kutaba

Along with the famous Caucasian pasties, flatbreads, lavash, khachapuri and other savory pastries, there are gutabs (gutabs) - the national dish of Azerbaijani cuisine. Classic kutabs are crescent-shaped pies. The dough in such pies is very, very thin, and the filling is very diverse: meat, cheese, herbs, vegetables. On weekdays in the historical homeland of this treat, it is served along with sweet tea made from thyme, mint, lemon balm, and on holidays - with a glass of red wine or vodka. Kutabs are eaten with their hands, wrapped in a straw and dipped in sauce.

There are hundreds of recipes for kutabs, but several secrets and features of the preparation of Azerbaijani baked goods remain unchanged for each type of product:

Roll out the dough as thin as possible. So it will bake quickly and retain all the juiciness of the filling.
In addition to cilantro, dill, and parsley, traditional for Caucasian cuisine, the herb gin-jilim (starfish) is added to the filling, which gives a special aroma and taste to the treat.
It is better to fry the stuffed cakes in a hot cast iron pan without adding oil.
The surfaces of the finished products are greased with butter. This technique helps to soften the treat and add additional flavor.
If the yeast-free dough has time to dry out, and the edges are no longer held together, moisten the edges with water or an egg.

Dough for kutabs

Although outwardly kutabs resemble pasties or pies, there is an essential feature that makes the dish unique. The dough for kutabs is kneaded in water, without eggs and yeast, fried in a dry frying pan without oil. The fresh base is brightened up with a juicy and tasty filling. Modern housewives clean up the already simple dough kneading procedure, using a thin sheet of lavash for cooking. In addition to the traditional dough, other types of dough are also used, in which eggs, kefir, yogurt are added or special technology is used for kneading to improve the taste of the product.

Filling for kutabs

Cooking Azerbaijani kutabs is easy. For the first time, it is better to arm yourself with a recipe with a photo in order to understand all the subtleties of cooking. The main feature of the dish is the filling. It sets the taste and aroma, and the dough only serves as its shell. Meat is traditionally used for the inner content of the tortillas. Initially, it was meat of camel, and now it is national pies with lamb, beef, pork. They love greens in Azerbaijan and add them to kutabs in huge quantities: dill, parsley, cilantro, basil, spinach, sorrel, onions.

Kutab recipes

There are many recipes for preparing amazing Azerbaijani pies. If the dough recipe rarely changes, then the composition of the filling is very different. Among all the variety, there is a recipe for kutabs for lovers of meat products and vegetarians, with a sweet or salty taste, with spicy spices, with a lot of greens, vegetables, and viscous cheese. Choose a treat to your taste and delight your household with delicious, but unpretentious pastries.

With meat

Time: 1 hour.
Servings Per Container: 4-5 Persons.
Calorie content: 266 kcal / 100 g.
Purpose: appetizer.
Cuisine: Azerbaijani.
Difficulty: easy.

Azerbaijani-style gutaby with meat is a dish that will come out tasty even for a novice cook. A hearty, aromatic treat will be juicy if you use lamb and a small amount of beef to prepare it. The secret of success lies in the correct preparation of the meat component. It can be chopped in a meat grinder, but it will be tastier if you chop the meat into small pieces with a knife. The seasonings can be changed to your liking.

Ingredients:

lamb - 150 g;
beef - 70 g;
cheese - 120 g;
green onions - 1 bunch;
dill - 0.5 bunch;
water - 170 g;
vegetable oil - 3 tbsp. l .;
egg - 1 pc.;
flour - 3 tbsp.;
butter - 2-3 tbsp. l .;
salt, pepper, cumin - to taste.

Cooking method:

From eggs, flour, butter and water, knead a tough elastic dough, lightly salt. Leave the mass to lie down for half an hour.
Chop the meat finely, season with salt, cumin and pepper.
Grate the cheese, chop the herbs. Mix these ingredients with the meat.
Roll out the dough thinly, about 1 mm thick, cut out circles the size of a saucer.
Smear the minced meat on each cake, connect the edges.
Fry the kutabs over low heat under a lid.
Brush the finished treat with butter.

With potato

Time: 1 hour.
Calorie content: 143 kcal / 100 g.
Purpose: appetizer.
Cuisine: Azerbaijani.
Difficulty: medium.

Azerbaijani pies with potatoes will perfectly satisfy your hunger and delight you with their interesting look. Learn how to cook kutaba at home, delight yourself and your family with an easy-to-cook dish. This is a great option for a hearty and budget dinner that is quick and easy to prepare. You do not need detailed instructions with a photo, only a minimum of ingredients, a good mood and a little effort. If desired, finely chopped and fried onions can be added to the puree.

Ingredients:

flour - 2 tbsp.;
warm water - 0.5 tbsp.;
butter - 1 tbsp l .;
potatoes - 6-7 pcs.;
dill - 1 bunch;
salt to taste.

Cooking method:

Boil the diced potatoes in salted water and mash them.
Finely chop the greens, add to the potatoes.
Knead into a soft dough with flour, water and a little salt. Let the mixture rest for 30 minutes.
Roll out the dough thinly into a few round tortillas.
Place the filling in half a circle, pinching the edges with your hands or a fork.
Fry in a dry skillet until golden brown.
Brush ready-made kutabs with butter and serve with vegetables, sauce.

With greens

Time: 1 hour.
Servings Per Container: 2-3 Persons.
Calorie content: 257 kcal / 100 g.
Purpose: appetizer.
Cuisine: Azerbaijani.
Difficulty: medium.

Spring and summer are the perfect time to learn how to make herb kutaba. Although in winter you can find herbs worthy of Azerbaijani pies in stores. Do you grow sorrel, green onions, dill, spinach, parsley, cilantro, lovage, basil in your region? Feel free to use these components for the filling. Combine greens to your liking for a delicious tortilla with a juicy green filling.

Ingredients:

flour - 400 g;
water - 0.5 tbsp.;
salt - 3 g;
greens - 100 g;
hard cheese - 150 g.

Cooking method:

Knead the flour, water and salt into a tough dough.
Cover it with a towel and let stand for 30 minutes.
Chop up your favorite greens.
Grate cheese, mix with edible herbs.
Divide the base into 4 parts, roll each into a thin round cake.
Spread the green cheese mass on half of the pancake, connect the edges with a fork or hands. There should be no air inside the pie.
Fry the kutabs for 3 minutes on each side in a dry hot skillet.
Place a piece of butter on top of each serving.
Serve with yogurt or sour cream.

Time: 1 hour 15 minutes.
Servings Per Container: 4-6 Persons.
Calorie content: 205 kcal / 100 g.
Purpose: appetizer.
Cuisine: Azerbaijani.
Difficulty: medium.

Azerbaijanis prepare a variety of kutabs with bright and healthy pumpkin: sweet or salty, with the addition of pomegranate seeds, walnuts or spicy spices. This is a great recipe for vegetarians. There are no eggs or milk in the components. At the end of cooking, it is supposed to grease the pies with butter. For those who do not consume this product, you can fry the kutabs in a small amount of vegetable fat. In this case, the dough will not be dry.

Ingredients:

water - 200 ml;
flour - 450 g;
pumpkin - 300 g;
Provencal herbs, salt - to taste;
walnuts - 70 g;
vegetable oil - 2 ml.

Cooking method:

Cut the pumpkin into small cubes, place in a baking sheet and bake until soft (about 15 minutes) at 180 degrees.
Knead the dough from warm water, salt, flour and butter, wrap it in cling film, send it to the refrigerator for half an hour.
Peel the nuts, dry in the oven for 5 minutes, chop with a rolling pin.
Mix the pumpkin nuts.
Roll out the dough into thin layers of 2-3 mm, cut circles out of them.
Spread the pumpkin filling over half of the tortilla and pinch the edges.
Fry the tortillas in a skillet (dry or butter).
After dry frying, brush the cakes with melted butter.

With cheese

Time: 1 hour.
Servings Per Container: 3-4 Persons.
Calorie content of the dish: 296 kcal / 100 g.
Purpose: appetizer.
Cuisine: Azerbaijani.
Difficulty: medium.

For the preparation of Azerbaijani pies, a variety of types of cheese are used, from the usual hard cheese to cottage cheese. For the next recipe, a variety of feta cheese is used - Fetaxa cheese. The delicate and uniform consistency of this dairy product, combined with the salty-sour taste, make it an ideal product for kutab filling. The recipe is simple, you don't need photo instructions to make such a treat. If desired, you can add a little garlic pressed through a press to the filling.

Ingredients:

water - 100 ml;
flour - 200 g;
sunflower oil - 2 tbsp. l .;
hard cheese - 200 g;
Fetaxa cheese - 70 g;
salt, dill - to taste.

Cooking method:

Knead the dough out of water, flour, oil, salt.
Leave at room temperature for half an hour.
Divide the base into 6-7 pieces, roll each into a thin round layer.
Grate hard cheese, crumble Fetaksu, finely chop the greens. Mix all ingredients and place on half of each circle.
Pin the edges together to form crescent-shaped patties. Fry in a dry skillet for 3 minutes on each side.
While the kutabs are hot, brush them with butter.

Video

There are a great many options for making kutabs. So today I wanted to cook them with different fillings. They cook quickly, most of the ingredients are always at hand, eaten instantly. They are baked in a pan without oil. You can "compose" the fillings yourself, depending on your preferences. I had vegetarian fillings today. You can make them completely lean (that is, without using butter and other non-lean ingredients in the recipe). In general, fantasize! I guarantee you one thing - they will fly apart in five minutes! :) From the specified number of products, I got 7 rather large kutabs.

Ingredients for "Kutaba with herbs, tops, potatoes, cheese":

Dough

/ (I cook by eye, so the amount is approximate!) - 3 stacks.
(The water should be lukewarm or at room temperature. The amount is approximate, depending on the quality of the flour - see for yourself!) - 450 ml
— 2 pinches.
(Melted, for greasing ready-made kutabs. Vegetarians or fasting people can skip this step, or use some acceptable sauce, for example, based on olive / vegetable oil or tomatoes.) - 100 g

Green stuffing

— 1 bundle
— 1 bundle
— 1 bundle

Potato-cheese filling (or one or the other separately)

(I boiled two potatoes in their uniforms in a double boiler, peeled them, just mashed them with a fork and added salt.) - 2 pcs
(Any white (not boiled) cheese like Adyghe. You can use feta cheese or even cottage cheese. I had Italian Ricotta cheese on hand. Grate and mix with potatoes. You can use each ingredient separately.) - 80 g
(for tenderness. You can do without sour cream.) - 1 tbsp. l.
— 1 pinch.

Tops filling

(We often sell beets together with tops. Today I put the beets for vinaigrette, but the tops remained. I decided to attach it by making kutaba !!) - 1 bunch.
— 80 g

Cooking time: 40 minutes

Servings: 4

Recipe "Kutaba with herbs, tops, potatoes, cheese":

Add flour, gradually pouring in water, knead with a fork. Then knead with your hands for about 10 minutes. The dough should be quite steep, but not tough. We roll it into a ball, put it in a bowl, cover with a lid and let it rest for 20 minutes, or better 30.

In the meantime, we are preparing our fillings. We cut dill, parsley and cilantro - put in a separate bowl.

Cut the beet tops and place them in a separate bowl. You can mix the tops with cheese and add sour cream, but today I laid out everything separately. Grate the cheese, mash the boiled potatoes with a fork and add salt. I also poured one teaspoon of melted butter over it for flavor.
I mixed part of the potatoes with part of the cheese in a 1x1 ratio, salted, added a spoonful of sour cream for tenderness. The other part of the potatoes was left in its pure form, as well as part of the cheese. Thus, you can combine the fillings with each other as you like.

Let's go back to our test. We form such a sausage from it, cut off a small part. Put the rest of the sausage back into the bowl, cover with a lid so that it does not get aired.

Sprinkle the work surface and rolling pin with flour, roll out the dough as thin as possible. Best of all 1-2 mm thick. In shape, it can be a circle, or maybe an oval, like mine ... or a rectangle in general))) The shape can always be corrected during the cooking process.
Put the filling (in this case from greens) on one half of the rolled flat cake. Do not spare the greens, put it abundantly enough so that the filling is more than the dough.

ATTENTION: we add greens only now, when it is already on the cake, and not before! So that the liquid does not stand out and our filling does not turn into an incomprehensible mess. By the way, you can also pepper to taste, but this time I did without pepper.

Lay out our cheese and potato filling on top, distribute it evenly, as much as possible. (about 1 table spoon with top).

We cover our cake with the second half and make sure that there is no air left inside.

We slightly level our future kutab, and crush its edges with a fork, for better fastening. At this stage, you can cut off excess dough around the edges, and improve the shape, just do not overdo it. We put our kutab aside, preferably on a flat dish.

We do the same with the tops - I put it on half of the cake, added salt,

She put a spoonful of grated cheese on top, fastened it and put it on a flat dish, separately from the previous kutab. I have different plates for different fillings, so as not to confuse :)
I do the same with all the following kutabs. The fillings can be combined with each other as you like.

I made two with herbs, two with tops and cheese, two with potato-cheese filling (and a spoonful of sour cream), and there is still a little filling left - I mixed everything that was left: greens, tops and potato-cheese filling and made such a kutab ...

Put our kutab on a well-heated frying pan. It is advisable to shake off excess flour from it so that it does not burn. (they burned a little for me, I didn't shake off the flour, but oh well) :)

The fire can be turned down to "slightly above average". Bake for about 2-2.5 minutes on each side. We look at the dough, just enough to brown it.

Turn over. Our kutab resembles thin lavash. You can use the lid briefly, but this is not necessary. The main thing is that both sides are reddened.

The finished side, while the second is browning, grease it with melted butter right in the pan.

Ingredients for "Kutaba with herbs, tops, potatoes, cheese":

Dough

/ (I cook by eye, so the amount is approximate!) - 3 stacks.
(The water should be lukewarm or at room temperature. The amount is approximate, depending on the quality of the flour - see for yourself!) - 450 ml
— 2 pinches.
(Melted, for greasing ready-made kutabs. Vegetarians or fasting people can skip this step, or use some acceptable sauce, for example, based on olive / vegetable oil or tomatoes.) - 100 g

Green stuffing

— 1 bundle
— 1 bundle
— 1 bundle

Potato-cheese filling (or one or the other separately)

(I boiled two potatoes in their uniforms in a double boiler, peeled them, just mashed them with a fork and added salt.) - 2 pcs
(Any white (not boiled) cheese like Adyghe. You can use feta cheese or even cottage cheese. I had Italian Ricotta cheese on hand. Grate and mix with potatoes. You can use each ingredient separately.) - 80 g
(for tenderness. You can do without sour cream.) - 1 tbsp. l.
— 1 pinch.

Tops filling

(We often sell beets together with tops. Today I put the beets for vinaigrette, but the tops remained. I decided to attach it by making kutaba !!) - 1 bunch.
— 80 g