Kutabs with herbs and cheese

Delicious, mouth-watering, from simple products, a quick snack! Kutabs with herbs and cheese are flatbreads made of thin dough with a fragrant filling. In this recipe, the dough for them is brewed with boiling water. This dough is characterized by greater elasticity and softness, it can be rolled out thinly and it will not break when baking.

Julia

The author of the recipe

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Composition / ingredients

servings:

For dough:

Wheat flour

160

Water (boiling water)

100

Vegetable oil

Salt

0.5

For filling:

Hard cheese

120

Green onion

Dill

Sorrel

Parsley

For lubrication:

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 10 g

Fats 31 % 15 g

Carbohydrates 48 % 23 g

267 kcal

GI: 4 / 0 / 96

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
How to make kutabs with greens? Prepare the products. In addition to hard cheese, you can use suluguni or Adyghe cheese. If you take pickled cheese, then you do not need to salt the filling. From the greens you can take any seasonal: spinach, basil, nettle, cilantro, mint, salad leaves.
Step 2:
Prepare the dough first. How to make dough? Mix the flour with salt, then sift into a bowl.
Step 3:
Add vegetable oil.
Step 4:
Pour boiling water into the flour and knead the dough. First with a spoon, then, when the dough stops burning, with your hands. If the dough is too thin, add more flour, if it is too steep, add a little more boiling water.
Step 5:
Knead the dough until smooth and homogeneous. Wrap the dough in plastic wrap and leave to "rest" for half an hour. During this time, gluten will develop in the dough, and it will become soft and elastic.
Step 6:
While the dough is resting, prepare the filling. How to make the filling? Rinse the greens thoroughly. If there are thick twigs, remove them. Dry the greens well and chop them finely.
Step 7:
Grate the cheese on a coarse grater.
Step 8:
Put the prepared greens and cheese in a bowl, mix. Try the filling, add salt if necessary.
Step 9:
The dough is ready in the meantime. Roll the sausage out of it, then divide it into 6 equal parts.
Step 10:
Roll out each part on a table sprinkled with flour into a very thin round cake.
Step 11:
Put 2-3 tablespoons of filling on one half of the tortilla.
Step 12:
Cover with the second half, pinch the edges tightly. Similarly, blind the rest of the kutabs.
Step 13:
Preheat the pan. Fry the kutabs in a dry frying pan over medium heat on both sides and turn golden brown.
Step 14:
Grease the finished hot kutabs with butter on one side and on the other.
Step 15:
Serve the kutabs hot with sour cream or any sauce to taste. Bon appetit!

Kutabs is an ancient Azerbaijani dish. They are the symbol of the local table.
Kutabs are fried on a special dish called saj over an open fire. Each region of Azerbaijan has its own recipes and tricks in cooking kutab.
Cottage cheese, meat, mushrooms, various vegetables and even pomegranate seeds are also used as a filling.
In Azerbaijani restaurants, kutabs with herbs are served with spicy, cherry plum or pomegranate sauces.
It is appropriate to serve fermented milk products to home cutabs. In the Caucasus, for example, these thin pies are dipped in a special sauce based on yogurt with the addition of chopped herbs and garlic.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.