Gutab or qutab…
Gutab is an well known Azerbaijani dish, made from thinly rolled dough that is cooked briefly on a convex griddle known as saj.
Gutab or Qutab is made by creating stiff dough from flour, water, eggs and salt, rolling it into a thin layer, cut a groove circles. In the middle of each circle to put stuffing and wrapped in crescent-shaped.
Fry patties on both sides. When serving, pour over butter. Gutab or qutab is usually served with yoghurt with green coriander, fennel and sumac.
There are a lot of variations of gutab usually pumpkin and greens are used as fillings. There are also Shamakhy gutab, Yashyl gutab and Qarın gutabı, deve gutabi specific for Jorat settlement. They are regional variations of gutab in Azerbaijan.
Gutab Recipe Ingredients:
— Mutton – 108gr.
— onion – 20gr.
— lavasahna – 15gr.
– –or pomegranate – 20gr.
— wheat flour – 110gr.
— melted butter – 30gr.
— sumac – 3gr.
— pepper – 0.1gr.
Gutab Recipe Directions:
Knead hard dough from flour with salty water, roll out 0.5-1 mm thick sheets, cut into round forms of a small plate size.
Add pomegranate, lavashana into the forcemeat made from mutton and onion, put in the centre of the round forms and fold up in the form of half-moon.
Fry the gutab in butter. When serving, sprinkle with sumac.
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