Kutaby - a recipe that acquaints with colorful Azerbaijani cuisine. It is a question of flat pies-crescents from unleavened dough, stuffed with cheese, meat, greens and fried in a dry frying pan to ruddy scorpions. These simple and unpretentious goodies are incredibly popular, which is confirmed by the numerous options for their preparation.
How to cook kutaby?
Kutabs, whose fillings are very diverse, are prepared from an unleavened dough mixed with flour and water. The dough is rolled into the thinnest layer, cut with saucer circles and stuffed. As a rule, filling is served with beef, lamb, fresh greens, cheese, spinach. Stuffed pies are fried in a dry frying pan and oiled. Kutaby with different fillings will be much more delicious and aromatic, if you follow a certain cooking technique:
- The onion should be ground to the state of gruel, it is better to twist it together with meat in a meat grinder, since even a finely chopped onion in a dry frying pan does not have time to prepare.
- For green minced meat, use dill, spinach, green onions or coriander. They are washed, dried, ground and mixed with salt.
- The filling is spread over the dough by a thin layer, this allows it to quickly fry and preserve juiciness.
- Serve kutaby with a sauce of sour cream and ayran, with the addition of pepper and garlic.
Dough for kutabs - recipe
Dough for kutabs consists of three components: water, flour and salt. This is a simple unleavened dough, which, for elasticity and elasticity, requires a long kneading, half-hour "rest" and the finest rolling. When rolling the dough use a minimum of flour, because cakes are fried in a dry frying pan, and the excess flour burns and smokes.
Ingredients:
- flour - 500 g;
- water 250 ml;
- salt - 15 g.
Preparation
- In the flour add salt, warm water and mix the dough.
- Give him 30 minutes to rest and roll into a thin layer.
Kutaby with greens
Kutaba with greenery in Azerbaijani - a find for vegetarians and fans of healthy food. Greens in a shell of fresh dough, fried without oil in a dry frying pan, turns into light and fresh dishes. Depending on the combination of different types of herbs, each time you can give a new taste to cakes.
Ingredients:
- a bundle of tarhuna - 1 piece;
- a bundle of cilantro - 1 pc .;
- ghee - 150 g;
- onion - 1 piece;
- flour - 400 g;
- water - 200 ml.
Preparation
- Mix the dough from water and flour.
- Let it brew for 15 minutes. In the meantime, fry onion rings in 40 grams melted butter. Add greens and remove from heat.
- Divide the dough into equal segments, roll out, stuff, fold in half, fasten the edges and fry.
- Lubricate the Azerbaijani kutabs with butter and serve to the table.
Recipe kutubov with meat
Those wishing to taste authentic Azeri cuisine should prepare kutabs with meat. There are many recipes for the filling, but the classic consists of mutton, fattened fat and onions. Beef mutton can be replaced with beef, but mutton fat is an invariable component with good fusibility and gives the product a juiciness and an interesting taste.
Ingredients:
- beef - 350 g;
- mutton fat - 100 g;
- onion - 2 pieces;
- flour - 950 g;
- water 450 ml;
- oil - 80 g.
Preparation
- Mix the dough from water and flour. Send him to "rest".
- Meat, onion and fat twist in a meat grinder.
- Cut the dough into segments, thinly roll, put the stuffing and fasten the edges.
- Kutaba meat is a recipe in which the products are fried in a dry frying pan and flavored with butter.
Kutaba with pumpkin - recipe
Kutaba with pumpkin for those who prefer a simple budget meal with a bright taste and color. In addition to the fact that the orange vegetable contains vitamins, it has a neutral taste, and therefore, the dish can be prepared both as a dessert and as a snack. For this, the pumpkin is boiled or baked, chopped, seasoned according to preferences, and wrapped in unleavened dough.
Ingredients:
- flour - 450 g;
- water - 200 ml;
- Pumpkin pulp - 300 g;
- sugar - 80 g;
- oil - 40 ml.
Preparation
- Gourd the pumpkin with oil and bake at 180 degrees for 20 minutes.
- Purify and sweeten.
- In the flour, add warm water and knead the dough.
- Roll the dough into a layer and cut out the mugs.
- Each stuff, fold in half and fasten the edges.
- Fry the kutaby in a pan without oil.
Kutaby with cottage cheese and greens
Kutaby with cottage cheese is one of the most popular cooking options. The most delicate fat cottage cheese in combination with fresh dill, green onions and garlic turns into an aromatic, piquant filling, perfectly harmonizing with a fresh test. A few drops of lemon juice, added to the mass, soften the bitterness of onion and complement the dish with a pleasant sourness.
Ingredients:
- flour - 500 g;
- water - 180 ml;
- cottage cheese - 450 g;
- oil - 40 ml;
- fresh dill - 40 g;
- feathers of green onions - 4 pcs .;
- a clove of garlic - 4 pieces;
- lemon juice - 20 ml.
Preparation
- Mix the dough from water, flour and butter.
- While the dough "rest", mix the cottage cheese, greens and garlic.
- Sprinkle a lot of lemon juice.
- Roll the dough, cut out the mugs, spread out the filling and formulate kutaby.
- Kutaby - a recipe in which products are fried in a dry frying pan.
Kutaby with potatoes - recipe
Kutabs with potatoes are a great way to cheaply and quickly add variety to the daily menu. This incredibly tasty and economical dish, including stuffing from mashed potatoes and unleavened dough, is not burdensome in cooking, the most difficult stage of which can be called the shaping of products, and the conversion of boiled potatoes into mashed potatoes is even possible for a beginner.
Ingredients:
- flour - 350 g;
- water 120 ml;
- butter - 50 g;
- potatoes - 5 pcs .;
- dill - 40 g.
Preparation
- Boil the potatoes, beat them in mashed potatoes, season with greens.
- Mix flour and flour from the flour.
- Roll it into thin cakes, stuff it and form it into kutaby.
- Fry, oil and serve.
Kutaby with spinach - recipe
The Azerbaijani cuisine cares about health and longevity, proof of that - kutaby with spinach . Spinach is a storehouse of vitamins that preserves useful qualities in any form, and from the fact, in the absence of a fresh plant, you can use frozen. In both cases, the leaves are puffed up to evaporate the liquid and then spread over the dough.
Ingredients:
- flour - 750 g;
- water - 300 ml;
- Spinach balls - 5 pcs .;
- egg - 2 pieces;
- oil - 40 ml;
- hops-suneli - 10 g.
Preparation
- Lubricate your hands with butter and knead the dough from flour, water and eggs.
- Strain the spinach for 10 minutes, season and remove from heat.
- Divide the dough into slices, each roll, put the spinach, fasten the edges and fry.
Kutaba from puff pastry
For many housewives, domestic kutabs are an excuse to show imagination and to make a dish from improvised products, especially, it concerns the test. In the Shirvan cuisine, the kutabs are made from puff pastry and fry them in oil, so that shopwork will relieve the housewives of labor-intensive kneading and will help to obtain products corresponding to the traditions.
Ingredients:
- puff pastry - 500 g;
- beef - 550 g;
- onion - 2 pieces;
- black ground pepper - 5 g;
- oil - 200 ml.
Preparation
- Lamb and onions scroll in a meat grinder. Season and mix well.
- Puff pastry, cut out the circles, spread the filling on them and fasten the edges.
- Kutaby is a recipe in which items made from puff pastry are roasted in oil until red.
Kutaby with liver
Kutabs with a liver are not as popular in Azerbaijan as the rest. The thing is that they are cooked only in one place called Jorat, where the use of mutton giblets is the norm. This product rare for city residents can be replaced with beef liver, especially since it is also delicious, not so specific and suitable for absolutely everyone.
Ingredients:
- flour - 550 g;
- kefir - 40 ml;
- egg - 1 piece;
- oil - 50 g;
- water 100 ml;
- onion - 2 pieces;
- beef liver - 450 g;
- black ground pepper - 10 g.
Preparation
- Mix the butter, kefir, egg and sugar with flour.
- Add water and knead the dough.
- Liver and onions pass through the meat grinder, season and simmer for a couple of minutes in a pan.
- From the dough roll thin cakes, stuff them with hepatic mince, formulate kutabs and fry them in a dry frying pan.
Kutaba in the oven
Kutabs with greens and cheese in the oven are also popular, as are fried in a pan. They are prepared from yeast dough, and therefore have a lush, ruddy appearance and are more like pies. For pickles, pickle cheeses are used: cheese, feta or Adyghe, which initially have a salty taste and perfectly combine with greens and air dough.
Ingredients:
- brynza - 200 g;
- feathers of green onions - 6 pcs .;
- parsley - 40 g;
- water 125 g;
- flour - 250 g;
- yoghurt - 40 ml;
- yeast - 10 g;
- oil - 20 g.
Preparation
- Mix the flour with the dry yeast.
- Add yogurt, water, butter and knead the dough. Leave it for 30 minutes.
- Brynza crumble, mix with greens.
- Cut the dough into segments, roll, fill, formulate kutaby.
- Kutaby on this recipe are cooked in the oven at 180 degrees 20 minutes.
Kutabs from pita bread
Kutabs from pita bread with greens - will make the company a cup of morning tea. Skorosnaya cooking here is very real, because ready-made lavash eliminates kneading dough, and the filling of grated cheese and greens does not require twisting in a meat grinder. All you need is to cut the pita bread into squares, wrap the stuffing in it and fry the "envelopes" with the cheese in the oil in a frying pan.
Ingredients:
- a sheet of pita bread - 2 pieces;
- hard cheese - 300 g;
- fresh dill - 50 g;
- oil - 100 ml.
Preparation
- Grate the cheese on the grater, add dill.
- Cut the pita bread into squares, lay out the filling, fold the envelope and fry in oil until red.
Kutaby with cabbage - recipe
Preparing kutabs is a creative process in which there is a place for any components. This is confirmed by the filling of fresh cabbage, which is perfectly combined with any kind of greens, is tender, juicy, accessible and introduces its own unique color. In addition, it can be used in a raw form, pre-finely crumbling.
Ingredients
- flour - 750 g;
- water - 300 ml;
- egg - 1 piece;
- head of cabbage - 1/2 pcs .;
- green onions - 50 g;
- lemon juice - 40 ml.
Preparation
- From flour, water and eggs, knead the dough.
- Cabbage finely chop, apply, add onions and lemon juice.
- Dough roll into flat cakes, stuff and fry.