| Qutab | |
| Country: | Azerbaijan and Tat people (Caucasus) |
| Course: | Main course |
| Served: | Hot |
| Main Ingredient: | Beef, leek, pumpkin |
| Variations: | Yashyl qutab (green qutab), qutab with pumpkin, qarın qutabı, shamakhy qutab, corat qutab, dəvə qutab |
Qutab (Tat: gitob) is an Azerbaijani and Tat dish made from thinly rolled dough that is cooked briefly on a convex griddle known as a saj.[1]
When the weather gets warmer, the number of dishes made from wild plants increases.[2] Qutab belongs to Azerbaijani cuisine and later on, it was popular in other South Caucasian cuisines as well. Qutab is made by creating a stiff dough from flour, water, eggs, and salt. The dough is rolled into a thin circular layer and the middle of each circle filled with stuffing before finally being folded into a crescent shape. The resulting patties are griddled on both sides and served by pouring over butter on top. Qutab is usually served with yoghurt with green coriander, fennel and sumac.[3]
There are many variations of qutab: usually, pumpkin and greens are used as fillings.[4] There are also Shamakhy qutab, Yashyl Qutab and Qarın qutabı, quzu qutabı (lamb), deve qutabi specific for Jorat settlement. They are regional variations of qutab in Azerbaijan.[5]