Qutab (Azerbaijani Chebureki)
by Editorial Staff
Qutab is a thin dumpling, most often with a filling of fresh herbs or meat. A traditional and very popular dish of Azerbaijani cuisine.
Cook: 1 hr
Servings: 8
Ingredients
For the dough:
- Wheat flour – 2 cups
- Water – 0.5-0.75 cup
- Salt – 1 pinch
- Vegetable oil – 1 teaspoon.
For the filling:
- Lamb – 400 g
- Onions – 2-3 pcs.
- Pomegranate (juice) – 2 tablespoon.
- Salt – 0.5 teaspoon.
- Pepper – 0.25 teaspoon.
- Cinnamon – 1 pinch
- Butter for greasing – 100-150 g
- Sour cream or yogurt when serving – 100-150 g
How to cook qutab (Azerbaijani chebureki):
Directions
- Sift the flour into a bowl, add salt, pour in the water.
- Knead the dough (if desired, you can add a teaspoon of vegetable oil or a little less to the dough).
- Knead the dough thoroughly, cover it with a towel, and set it aside for 20-30 minutes.
- Chop the lamb meat finely or put it through a meat grinder.
- Chop the onions.
- Add salt and pepper to the meat and onions, mix everything well. Add the pomegranate juice (or barberries). You can sprinkle the mass with cinnamon (if desired).
- Mix everything thoroughly.
- Divide the dough for qutab into small matchbox-sized pieces.
- Roll these pieces out as thinly as possible. The circles should be about 20 cm in diameter.
- Put 1 tablespoon of the filling on each circle and spread it evenly over one half of the circle. Wrap the qutab in a crescent shape and stick the edges together.
- Fry the qutab in a heated cast-iron frying pan over medium heat. You can bake the qutab in a dry pan under a lid or fry it in a lightly oiled pan as for pancakes. First, fry it for 2 minutes on one side.
- When the qutab gets brown, flip it over, and fry for another 1.5 minutes on the other side.
- Place the cooked qutab on a plate and brush it with butter. Wrap the plate with a plastic bag to make the qutab soft.
The qutab (Azerbaijani chebureki) is done. Serve it with natural yogurt or sour cream.
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