Is it possible to freeze kutabs with herbs? Kutaby with herbs - a simple recipe with step-by-step photos. Kutaby with herbs - Armenian recipe

Kutaby with herbs and cheese is a recipe that belongs to Azerbaijani cuisine. This is a thin semicircle pie with various fillings. In some ways, kutabs resemble pasties, but their main difference is that this dish is fried not in oil, but in a dry frying pan.

How to cook kutabs at home

Easy to cook. They need the most common products, the purchase of which does not pose any difficulties. But it doesn’t hurt to know some of the subtleties of preparing this dish. They will help you prepare a delicious delicacy that everyone will be delighted with.

1. The dough for kutabs is rolled out to a thickness of 3 mm.
2. Kutaby with herbs and cheese - a recipe that involves the use of a variety of herbs. You can use different types of greens at the same time, using a little of everything.
3. When rolling out the dough, you should try to flour the surface less so that it does not burn when frying in a dry frying pan.
4. To ensure that the edges of the products stick together well, they can be pressed with a fork.

The dough for kutabs is often prepared unleavened from a minimum amount of ingredients - flour, salt and water. After kneading, it is left to rest for 30-40 minutes. And to make it softer after 15 minutes, you can sprinkle it with water and turn it over. Sometimes a couple of tablespoons of oil are added to the water, this makes the dough more elastic.

Ingredients:

• flour – 2.5 cups;
• salt – ½ teaspoon;
• water – 150 ml.

Preparation

1. Sift the flour, add salt and, gradually adding water, knead the dough.
2. Cover it and set it aside for half an hour.
3. Next, the surface is dusted with flour, the dough is rolled into a rope, divided into pieces, each turned into a flat cake, filling is added and kutabs are formed.

Kutaby with various herbs and cheese is a recipe that even those who are not at all familiar with Azerbaijani cuisine can handle. For cooking, you can use spinach, nettle, sorrel, dill, parsley - whatever you want. Adyghe cheese itself is a little salty, so it is not necessary to add additional salt to the filling.

Ingredients:

• water dough – 500 g;
• various greens – 400 g;
• Adyghe cheese – 150 g;
• butter.

Preparation

1. Using a blender, the greens are turned into a paste.
2. Add shredded cheese and mix.
3. The dough is divided into pieces, rolled out, 2-3 tablespoons of filling are placed in the center, the edges are fastened.
4. Place the pieces in a frying pan and fry on both sides until light brown.
5. Hot kutabs with herbs and cheese are greased with butter.

By preparing kutabs with spinach, you are guaranteed to receive many compliments and requests for more. From the specified number of components you will get approximately 15 delicious pies. Before serving, they can be greased with butter, this will make the dish even tastier.

Ingredients:

• spinach – 500 g;
• Adyghe cheese – 200 g;
• assorted greens – 100 g;
• salt, ground black pepper.

For the test:

• flour – 700 g;
• water – 1 glass;
• coriander, turmeric, salt - 0.5 teaspoon each.

Preparation

1. A dough is kneaded from flour, water, salt and spices.
2. Cover it with film and start filling.
3. The washed and dried greens are chopped.
4. Adyghe cheese is crumbled, added to the greens, if necessary, salted and kneaded well.
5. The table is dusted with flour, the dough is rolled out, round pieces are cut out, a filling is placed on each and the edges are sealed.
6. Fry the kutabs in a frying pan until golden brown on both sides.

The filling for kutabs with herbs can be very different. Here you need to focus solely on personal taste preferences. If you like nettle and sorrel, you can use them. And if you are delighted with basil, then feel free to add it. It is important to remember that greens quickly change color, so you should not overexpose them in a frying pan.

Ingredients:

• greens – 400 g;
• onions – 3 pcs.;
• feta cheese – 250 g;
• frying oil;
• water dough – 500 g.

Preparation

1. The greens are washed and chopped.
2. The cheese is crumbled.
3. The onion is cut into cubes and fried in butter.
4. Add greens and stir.
5. Keep the pan on the fire for 2 minutes.
6. Then put the greens with onions in a bowl, cool, add cheese.
7. The dough is rolled out, circles are cut out using a plate, the filling is laid out, and the edges are sealed.
8. Fry the kutabs with cheese and herbs for 2 minutes on each side in a dry frying pan, and then grease each with butter.

Kutaby with herbs and cheese, the recipe of which contains parsley, dill and green onions, can be prepared not only in summer, but also in winter, because now these components are available all year round. If desired, you can add some spices to the filling. In this case, cumin and suneli hops are best suited. They will add piquancy to the dish.

Ingredients:

• parsley – 1 bunch;
• green onion – 1 bunch;
• dill – 1 bunch;
• suluguni cheese – 150 g;
• water dough – 500 g.

Preparation

1. The greens are finely chopped.
2. Suluguni cheese is grated and mixed with herbs.
3. Roll out the dough, cut out circles and sprinkle cumin on top.
4. Place the filling on one half of the workpieces, cover with the other half, and pinch the edges with a fork.
5. Heat the frying pan, place the pieces one at a time and fry until golden brown on both sides.

Kutaby with nettles - recipe

Kutaby with nettles are especially relevant in the spring, when greenery is just appearing. Then it is the juiciest and most delicious. But it is worth remembering that to prevent the nettle from becoming bitter, it must first be doused with boiling water and then crushed. As a cheese component, you can use Adyghe or hard cheese, suluguni, feta cheese.

Ingredients:

• rye flour – 1 cup;
• wheat flour – 1 cup;
• salt – 1 teaspoon;
• vegetable oil – 80 ml;
• water;
• cheese – 200 g;
• nettle – 300 g.

Preparation

1. Mix both types of flour, add salt, butter and gradually add water, knead a soft dough.
2. Cover it and leave to rest for 20 minutes.
3. Add grated cheese and mix.
4. Divide the dough into 8-9 pieces, each of them is rolled into a circle.
5. Place the filling on one half, cover the other half, and seal the edges.
6. Kutabs are fried on both sides.

Kutaby with cottage cheese and herbs

Kutaby with herbs and fermented milk cheese, the recipe for which is given below, is prepared with the addition of garlic and eggs. The first component will come light dish spicy and pleasant aroma, and the second helps to ensure that the filling does not crumble, but is held together. It is better to use cottage cheese that is not too fatty.

Ingredients:

• water dough – 500 g;
• cottage cheese – 500 g;
• dill, parsley - 1 large bunch each;
• garlic – 5 cloves;
• egg – 1 pc.

Preparation

1. Chopped greens are mixed with cottage cheese, chopped garlic and 1 egg are added.
2. Roll out the dough, cut out circles with a diameter of 12 cm, put the filling on one side, cover with the other side and seal the edges.
3. Fry the preparations in a heated frying pan until golden brown.

Kutaby with cheese in the oven

The aromatic ones are fried in a hot dry frying pan. But this takes a lot of time. To reduce it, you can cook kutabs in the oven. In this case, yeast dough is used for them. But it cooks very quickly. The entire cooking process will take no more than an hour.

Ingredients:

• water – 100 ml;
• flour – 1 glass;
• yogurt - 1 tbsp. spoon;
• dry yeast – 1 teaspoon;
• salt – 1 teaspoon;
• butter – 1 tbsp. spoon;
• cheese – 100 g;
• assorted greens – 150 g.

Preparation

1. Sift flour into a bowl, add yeast, salt and mix.
2. Add soft butter, yogurt, add water little by little and knead into a soft dough.
3. Cover with film and leave for 40 minutes.
4. For the filling, chopped herbs are mixed with cheese.
5. The dough is rolled into a rope, divided into 8 parts and each is rolled into a circle.
6. Spread the filling and seal the edges.
7. Place the kutabs on a greased baking sheet and bake at 180 degrees for about 15 minutes.

Kutaby from lavash

When to eat delicious pies I want it, but I don’t have time to prepare the dough, you can make it. This will save a lot of time, and the taste of the finished dish will not suffer at all. Just so that the products do not fall apart during frying, the edges need to be coated with protein and pressed down.

If you have never tried kutabs in your life, you need to improve urgently!! Juicy, healthy and absolutely easy to prepare, kutabs are a very popular dish. Azerbaijani cuisine and not only, such kutabs are also prepared in Armenia. I won’t tell you how Azerbaijani kutabs differ from Armenian ones, I’ve only eaten Azerbaijani ones, so that’s why I suggest you cook them today.

The most important rule for the success of kutabs is lots of greens, the most varied greens: parsley, dill, green onions, beet leaves, lettuce leaves, cilantro, spinach, sorrel, tarragon, chard, put in the filling and you will get delicious kutabs with herbs.

So, let's prepare all the products according to the list.

First of all, let's knead the dough for kutabs, it is very simple. Sift flour into a bowl and add salt. Now, gradually adding water, knead the dough.

First knead the dough with a spoon, and then help yourself with your hands and knead the dough well so that it becomes elastic. The dough should not stick to your hands, it should be tender and soft. Cover the dough with a towel and leave to rest for 30 minutes.

First roll out the rested dough into a sausage, then cut into portions.

IMPORTANT: cakes for kutabs should not be thick; after rolling, they should be like papyrus paper - translucent, but not torn. If you kneaded the dough correctly, you will get these flat cakes. Using a rolling pin, roll each piece of dough into a circle.

Wash all used greens, remove stems and dry with a paper towel. After this, chop the greens very finely and mix well with your hands; you can mash them a little with your hands so that they release juice and decrease slightly in volume. But only a LITTLE.

Place 1 tbsp on one half of the rolled out flatbread. greenery Lightly water the greens with olive or vegetable oil and add a little salt.

Cover the filling with the second half of the cake, making sure that the air comes out of the filling. Using a fork, connect the edges of the dough.

You don’t need to make all the kutabs at once; make as many as you can fit in the frying pan. Cover the rest of the dough with a towel.

We will fry the kutabs on a completely dry, but very hot frying pan. Fry for literally 2-3 minutes on each side so that the dough is browned, as in the photo. It will become hard, no big deal, that's how it should be.

In order for the finished kutabs to become soft and tender, you need to grease them immediately with butter.

IMPORTANT: To keep the kutabs from cooling while you finish frying them all, cover the plate with the prepared kutabs with a lid.

We continue to make and fry kutabs until we have used all the dough and filling. From the above ingredients I got 12 medium sized kutabs.

Serve the finished kutabs with herbs hot with kefir sauce or with.

Kutaby can be eaten both as an independent dish and as an addition to main courses and soups, instead of bread.

Prepare kutabs for your family and you will understand that it is very tasty and healthy!!

Bon appetit!

2017-06-13

Hello my dear readers! In the summer, my husband and I most often have dinner on the terrace. There is a temporary barbecue next to it. We haven’t built a gazebo yet, so we’re preparing it on an impromptu structure built from bricks and rebar. Because of this, I am constantly looking for dishes that are suitable for cooking outdoors. A recent discovery was the Azerbaijani kutab. Catch the recipe for kutabs with herbs and cheese in Azerbaijani style.

What are kutabs? These are Azerbaijani flatbreads made from thin unleavened dough, crescent-shaped with a variety of fillings (most often they are simply prepared with different types of herbs or with herbs and cheese).

Kutabs, like any folk food, have a minimum number of ingredients in the recipe and the simplest technology preparations. If you come across a recipe for kutabs, where they put eggs in the dough and olive oil, and the filling is not just with rural cheese and garden and wild herbs, but with some exotic delights, then these are not kutabs.

There is a picture before my eyes: a peasant kneaded dough from flour, salt and water, and wrapped everything that grows under his feet in it - and now a meager lunch is ready! Fortunately, in the summer, ant grass grows in abundance in the south! Many nations have similar flatbreads. In Karabakh we will find, in Turkey -, and in Azerbaijan - kutabs.

My great-grandmother often baked kutabs with cheese, herbs, meat and pumpkin - this was a reflection of the years spent in blessed Absheron. Grandma loved balance in everything, including taste. She said that in kutabs the greens should have different tastes, then the tongue will have sourness, then bitterness, or even “spice.”

What greens are used to prepare kutabs?

The most commonly used “neutral” green base in the filling is green onions, spinach, young beet leaves, quinoa, different kinds nettles The bitterness comes from dandelion leaves. In modern conditions, it is quite possible to add arugula, endive, watercress, and chicory to them. Sorrel adds classic sourness. And the spicy taste is made by squash, cilantro, dill, oregano, basil, rosemary, savory, and thyme. And (tadadadam!!!) one very secret herb.

As a child, I didn’t know what it was called. Granny called it “curly grass.” For a long time I had no idea what was hidden under this name. I once asked my mother. So, without much hope. Imagine my surprise when nee Shevchenko immediately blurted out with a breath: “Kinjimindzuk!” - as if she had been waiting for just this question all her life.

The mystery would remain a mystery. But one day a young Azerbaijani appeared at our market in Beregovo with all kinds of greens, among which, to my great joy, I discovered a curly “kinjimindzuk”. The guy explained that this greenery is called “chervil” in Russian. Victory! Now I know the name of the mysterious herb with the smell of anise and cilantro at the same time, without which my great-grandmother could not imagine kutabs with herbs.

What kind of cheese is suitable for filling kutabs?

There are a lot of problems with cheese in the kutab recipe. I've come across recipes for kutabs with hard cheese. But, please tell me, where in the old days in Azerbaijan did they buy “Emmental” or “Dutch”?

I think that the traditional Azerbaijani cheese “shor” was used to bake the kutabs. They may have used a very specific cheese called motal pendir. Native speakers of Azerbaijani cuisine, correct me if I'm wrong!

In modern conditions, to prepare kutabs, in addition to the above-mentioned authentic cheeses, take “matekuae” (Adyghe cheese), Imeretian cheese, feta cheese, feta, vurda and simply salted cottage cheese. The cheese should be sufficiently fatty and “low-moisture” so as not to soak the thin dough shell.

What are kutabs used to prepare?

In the homeland of kutabs, they are usually baked on interesting devices called “saj”. Saj resembles a wok turned upside down. The metal surface of the saj is heated with coals, flat cakes are placed on it and baked until they are covered with brown “scorches”.

Not every resident of the metropolis has a saj lurking on their balcony or loggia. Therefore, most often in a city apartment, kutabs are baked in a well-heated cast-iron frying pan.

At home in the yard we bake on a hot iron sheet of simple “corrugated sheeting”.

The baking process must be constantly monitored. You cannot heat the metal too much - the cakes will simply burn; it is not good to bake on an insufficiently heated surface - the baked goods will turn out hard.

The introductory one turned out to be quite long, but I really want you to succeed, so I describe in such detail everything related to products and equipment.

Dough for kutabs

First I will give a recipe for a completely authentic dough, consisting only of flour, water and salt.

Ingredients

• 500 g flour.
• 250-270 ml of water.
• A pinch of salt.

How to cook

1. Sift the flour, add salt, make a well.
2. Pour water into the middle and knead the dough.

   On a note

   You need to knead thoroughly so that the dough becomes very elastic after “resting”.

3. Wrap in cling film and refrigerate for at least half an hour. The dough can be kept in the refrigerator overnight and baked in the morning.

Second the number goes very good elastic dough with a small addition of vegetable oil.

Ingredients

• 500 g flour.
• 25-30 ml vegetable oil.
• 250 ml water.
• A pinch of salt.

Prepare it in the same way as in the previous recipe, only add a little more vegetable matter.

Third, I present a recipe spied on by Stalik Khankishiev.

Ingredients

• 500 g flour.
• 3 grams of dry yeast or about 10 g of fresh.
• 250-270 ml of water.
• A pinch of salt.

How to cook

1. Stir a teaspoon of flour in half a cup of warm water and add yeast. Leave for 5 minutes.
2. Sift the flour, add the “dough” and the remaining water, gradually knead the dough.
3. Cover the bowl with the dough with a cloth and leave for half an hour.

Recipe for kutabs with herbs and cheese in Azerbaijani style with photo

Kutabs are flat cakes with various fillings that are cooked in a dry frying pan. In summer, perhaps the most useful option- these are kutabs with herbs - juicy, vitamin-rich and aromatic. You can use any greens - the main thing is that they are fresh and you like them.

Ingredients for 10-12 pieces:

• 2 cups flour (260 grams);
• 150 ml water;
• 1 teaspoon of salt in the dough + 0.5 teaspoon in the filling;
• 3 cups chopped greens;
• spices to taste - optional.

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Kutaby with herbs, how to cook:

✔1. Mix flour with salt and sift into a large bowl. Gradually add water and knead into a stiff dough. If desired, you can add a couple of tablespoons of vegetable oil to make it more elastic and soft.

Then you need to wrap the dough in cling film or a plastic bag and leave to rest for 30-60 minutes. There is no need to put it in the refrigerator - you can leave it at room temperature.

✔2. For the filling, chop about 300 grams of various greens. I used dill, parsley, basil and cilantro. It is not necessary to chop too finely - the greens will become soft when frying.

✔3. Divide the dough into 10-12 equal parts. The most convenient way to do this is to roll it out into a “sausage” and cut it with a knife. Roll each part into a flat cake, put the filling on one half and cover with the other half on top.

The edges can be decorated in different ways - just pinch, braid, or go along the edge with a fork, as in this case.

✔4. Fry the kutabs on a well-heated dry frying pan until browned. If the pan is not hot enough, the cakes will take a long time to fry and will turn out dry (in this case, they can be “saved” by putting them hot in a bag for 15-20 minutes :), they will become softer from the steam).

Azerbaijani cuisine is famous for dozens of delicious dishes that are familiar to the whole world. Among them are the most popular ones, such as bozbash, dovga, piti, varieties of pilaf, basturma, dolma, and kutabs with different fillings. And today I propose to prepare the latter, namely pies from unleavened dough. By appearance they resemble pasties and are cooked in a dry frying pan.
So, let's prepare kutabs with herbs that will not leave your family indifferent. They can be made with any filling. For those who are fasting, prepare kutabs with pumpkin, aromatic herbs, potatoes, and cabbage. For those who like a hearty meal, use minced meat as a filling.

Ingredients for kutabs with herbs:

for test:

• water - 250 ml
• salt - 1 tsp.
• sunflower oil - 20 g
• wheat flour - 420 g

For filling:

• green onion - 200 g
• dill - 50 g
• parsley - 50 g
• sorrel - 50 g
• black pepper
• chicken eggs- 2 pcs
• sunflower oil for lubrication

How to cook kutabs with herbs in Azerbaijani style: step-by-step recipe

Because ready dough It should sit for a bit, let's start with preparing it. Choose a bowl with high sides that is the right size. Pour water at room temperature, or slightly warm from the tap. Add salt and sunflower oil. Shake with a fork until the salt crystals dissolve.

Add sifted flour, preferably good quality. Stir each time you add flour until smooth.

Continue kneading the dough on the board, first filing it with flour.
Knead into a soft, homogeneous dough. Cover the ball with a napkin and leave to rest for a while. 25-35 minutes is enough while we prepare the filling.

For the herb topping, use your family's favorite greens. This could be dill, parsley, green or purple basil, cilantro, celery, spinach, sorrel.

First, place the greens in a colander and rinse thoroughly with water to remove dirt and dust. Dry with a towel to remove excess moisture. Tear off any rough stems. Cut the tender leaves into small pieces.

Add small chicken eggs, salt, and ground black pepper to the green mass. Stir and taste. You may want to add some more spices. The fragrant filling can be supplemented with cottage cheese, grated cheese, and feta cheese.

The dough has rested a bit. Transfer to a board, add a little flour and knead lightly. Cut approximately 12-14 pieces into portions. Cover the workpieces with a towel and work with each piece in turn.

Dust the board, lay the workpiece and roll it into a thin layer. Do not roll out too thin to prevent the dough from tearing. Place 1-2 spoons of filling on one side, carefully, level it out.

Cover with the other half and pinch the edges well. Do the same with the rest of the blanks.

Heat a frying pan with a thick bottom. Place the pies. Reduce heat, cover with a lid and fry until browned on both sides.

Place the fried kutabs on a dish. Immediately coat with a thin layer of sunflower or butter, stacking the pies one on top of the other.

Cover with parchment paper and a kitchen towel to keep the baked goods soft. Kutaby with greens are ready.

Bon appetit!

Svetlaya shared her recipe for kutabs with herbs.