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.
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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.
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.
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!
- 1 cup all purpose flour
- 1 cup wheat flour
- ¼ tsp salt
- 1 tbsp oil
- 1.5-2 cups boiling water, as needed
- 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
- 1/4 cup onion, chopped
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.