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    Home » Asia » Azerbaijan » Qutab (Azerbaijan): A Savory, Herb-Filled Crepe

    Qutab (Azerbaijan): A Savory, Herb-Filled Crepe

    Published on Jan 12, 2019 Modified: Aug 8, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe

    Qutab is a savory crepe from Azerbaijan. The only qualifier to this dish is that the crepe must be filled with herbs. After that, creativity is welcome! Try different meats, cheeses, herbs, or spreads and discover your favorite Qutab combination.

    Front view of Qutab stack

    “Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

    Lookin’ for a little snack? A great appetizer? A light lunch that pairs perfectly with delicious soup? Look no further, my (wo)man! I gotchu covered right here.

    These little snackers remind me of crepes, but crunchier. The batter is made of all-purpose flour, whole wheat flour, oil and boiling water. It crisps up nicely to make a deliciously textured crust.

    Overhead view of qutab on wooden board

    Making the Crepe

    When making the pancake portion of the Qutab, use a medium pan, and make sure to re-grease it with each new circle of dough added.

    Place the dough in the pan, and immediately begin filling the crepe with your desired filling. Leave the crepe to cook for about 30 seconds to one minute, until it starts to brown.

    Using a rubber spatula, fold the dough over to create a half moon shape. Continue cooking the Qutab until both outer sides have browned.

    Stack of Qutab with herbs and yogurt dip

    Filling Your Qutab

    The freedom is yours from there! As long as the Qutab are filled with herbs, they’re considered a traditional Azerbaijani recipe.

    I chose to fill my Qutab with mint, dill, cilantro, and chives, but you can also choose from sage, oregano, or any other herbs that catch your eye.

    Be sure to use a base of spinach! If you’d like meat in your crepe, ground lamb makes a great choice. Mix in paneer or feta for a cheesy addition, or add spreads to the cooked crepe, like pumpkin or molasses.

    Get creative in the kitchen and see where it takes you! If you come up with a mind-blowing combo, share it with me!! If you liked this Qutab, I’m sure you’ll also live this Boolawnee from Afghanistan or this Zucchini Slice from Australia!

    Did you enjoy this Khachapuri Recipe? If so, check out these other recipes I picked out just for you: 

    • Hungarian Langos Recipe
    • Fried Feta Cheese with Phyllo Dough and Honey
    • Spinach Pie Recipe
    • Khachapuri

    If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

    And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

    Stack of Qutab crepes

    Qutab (Azerbaijan)

    Qutab is a savory crepe from Azerbaijan. The only qualifier to this dish is that the crepe must be filled with herbs. After that, creativity is welcome! Try different meats, cheeses, herbs, or spreads and discover your favorite Qutab combination.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, side dishes
    Cuisine: azerbaijan
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4 Crepes
    Calories: 333kcal
    Author: The Foreign Fork

    Ingredients

    Crepe Dough

    • 1 cup all purpose flour
    • 1 cup wheat flour
    • ¼ tsp salt
    • 1 tbsp oil
    • 1.5-2 cups boiling water, as needed

    Filling

    • 2 cups spinach, 1 bunch
    • ½ cup feta
    • 3 stalks chives
    • 2 tbsp mint
    • 2 tbsp dill
    • 1 tbsp Lemon juice
    • ¼ white onion
    • 2 tbsp cilantro
    • 2 tbsp yogurt
    • ¼-½ cup pumpkin depending on preference
    • ¼ cup onion, chopped

    Instructions

    Make the Dough

    • Mix both types of flour together and add the salt. 
    • Boil the water on the stove. Slowly pour the water into flour until you have a ball of dough that is wet and holds itself together but is not sticky. 
    • Allow the dough to cool, then add the oil and knead the dough until soft. Cover and leave to rest for about half an hour.

    Filling and Assembly

    • In a medium pan, sauté the chopped onion and the chives together. 
    • Once translucent, add the spinach and the lemon juice and sauté until wilted. Remove from the heat and add the rest of the filling ingredients except for the pumpkin. Stir to combine.
    • Separate dough into quarters. Flour a surface and use a rolling pin to roll the dough into a circle, flouring as necessary. 
    • Heat a cast iron skillet over medium heat. Drizzle the skillet with oil and lay the circle of dough on the skillet. 
    • Spread pumpkin puree on one half of the dough and then layer 2 tbsp of filling on the dough. Fold the dough in half and press the edges together. 
    • Cook until the dough becomes crispy and browned, then flip and cook the other side. Repeat until ingredients are gone. 
    • Serve with plain yogurt as a dipping sauce on the side.

    Notes

    Recipe copyright The Foreign Fork. For educational or personal use only. 

    Nutrition

    Serving: 1serving | Calories: 333kcal | Carbohydrates: 53g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 379mg | Potassium: 258mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4048IU | Vitamin C: 10mg | Calcium: 148mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Comments

    1. GuQin says

      December 11, 2019 at 6:32 pm

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      Reply
      • Alexandria Drzazgowski says

        December 11, 2019 at 11:25 pm

        I’m so happy that you enjoyed it enough to bookmark 🙂 Thank you for stopping by to let me know!

        Reply

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