Kutabi, Azerbaijani Savory Pancakes Filled with Greens and Herbs

By • April 26, 2012 • 11 Comments

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Author Notes: Indulge yourself in Kutabi. These traditional Azerbaijani Savory Pancakes will delight your senses and appeal to your taste buds! Served with sides of yogurt, sautéed onions, mushrooms in cream sauce, it’s a family favorite! They are as close to divine as you can get! Pan fried oil free, thin and filling, Kutabi flavor is truly unsurpassed! You won’t even miss the meat in vegetarian Kutabi. Filled with fresh scallions, green garlic, sorrel, parsley, and dill, they’re “healthy” and absolutely scrumptious. Two is never enough!Kukla

Food52 Review: I am obsessed with herbs. I don't want to use just a pinch of parsley or a spoon of cilantro; I want the whole bunch. This stuffed flatbread hit my herb craving head-on. It's packed with cilantro, dill, parsley, onion, garlic, and my favorite, sorrel, for a warm, chewy, tangy flatbread. The dough is easy to work, and it's a little richer than the simple dough used in scallion pancakes or chapati. I served crispy wedges of flatbread with strips of steak and a salad, and then made leftovers into breakfast, topped with a poached egg and a drizzle of green olive oil. My husband, who usually is in charge of our weekend breakfasts, couldn't believe his luck! Faith Durand

Serves 6 to 8

For the dough

  • 3 1/2 cups all-purpose flour + more for kneading and rolling
  • 1 teaspoon coarse salt
  • 1 teaspoon sugar
  • 2 eggs, lightly beaten
  • 3 tablespoons plain yogurt
  • 1 tablespoon olive or sunflower oil
  • 2-4 tablespoons warm water
  1. To a large mixing bowl sift the flour, salt and sugar. In a measuring cup combine eggs, yogurt and oil. Slowly incorporate the wet ingredients to the dry, mixing well and kneading into soft smooth dough, gradually adding drops of warm water to soften it if necessary.
  2. Transfer to a lightly floured surface and knead for 5 to 10 minutes or long enough to have smooth elastic dough; cover with a bowl and let it rest for half an hour.

For the filling

  • 1 large onion, diced
  • 1 medium bunch (about 7-8) green onions
  • 1 medium bunch (about 6) green garlic
  • 2 tablespoons butter for sautéing, plus more melted butter for the tops
  • 1 medium bunch fresh sorrel, thinly chopped
  • 1 medium bunch of fresh dill
  • 1 medium bunch fresh cilantro
  • 1 medium bunch fresh parsley
  • 1 tablespoon lemon juice
  • 1 fresh serrano pepper, seeded and diced
  • Salt and freshly ground black pepper
  1. Wash the greens and herbs; thoroughly dry in paper towels. Melt butter in a sauté pan on medium heat; add the diced onion. Separate the white parts of the green onions and garlic; then finely chop the white parts, add to the pan; and sauté until just softened, for about 5 to 7 minutes. Cool to room temperature.
  2. Finely chop the green parts of the onions and garlic, sorrel and herbs; add them to the sautéed onions and garlic; then add the serrano pepper and lemon juice; mix well.
  3. On a lightly floured surface cut the rested dough in eight sections; roll out each section to no more than 1/16- inch thick round.
  4. Spread about 4 packed tablespoons of the filling on one half of the round, leaving 1/2-inch border, sprinkle with some salt and pepper and cover with the other half, lightly pushing out the air. This step will prevent the pancakes from bubbling up when toasting. Using a fork or your fingers tightly press the edges and then with a sharp knife cut of a thin strip around the edge.
  5. Toast on a hot iron griddle or in a large heavy-bottomed skillet. Do not use butter or oil during the frying. Cook for about 2-3 minutes per side. Spread the tops of the cooked Kutabi with melted butter while still hot and place one on top of the other to serve. Bon Appétit!
  6. Leftover dough can be wrapped in plastic wrap and stored in the refrigerator for 1 to 2 days, along with any filling. Let the dough come to room temperature then roll, fill, and cook as directed above.
Jump to Comments (11)

Comments (11) Questions (0)

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9 months ago lena16

"Pancakes" is the wrong and a rather confusing term for this. A more pertinent one would be either "turnovers" or "stuffed unleavened flatbreads". Unlike dough used in this recipe, which is actually stiff enough to be rolled out, you don't KNEAD or roll out the dough for pancakes, which is a liquid batter.

Stringio

over 1 year ago Lilismom

Can the dough be made in a Kitchen Aid mixer as if you we're making bread?

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over 1 year ago Kukla

I like to make this kind of dough by hand, because this way I am able to feel the consistency of it, but you can definitely start the dough in the mixer until it comes together and then knead it by hand. Happy cooking Lilismom, and please let me know how did you like the Kutabi!

Hilary_sp1

over 1 year ago Hilarybee

This is dinner tonight. I'm gathering up the herbs--I'm thinking sorrel will not be found, but still should be good!

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over 1 year ago Kukla

You can substitute spinach or even kale for sorrel and just add some more lemon juice. Thank you for trying my recipe Hilarybee; hope you'll like it!

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over 1 year ago Kukla

Thank you all so much my friends for your kind and beautiful congratulations!!!

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over 1 year ago lapadia

Congratulations to you, Kukla, such a beautiful and delicious recipe!

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over 1 year ago Bevi

Congrats Kukla - these look lovely and very appealing to me. I grew up with all sorts of pasties and fillings. Again, you evoke fond memories of my grandmother's cooking.

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over 1 year ago Kukla

Hey Myles Miller and capers! I just emailed both of you the full recipe and am very sorry you couldn’t see the measurements. Please accept my apology. Hope you make and like this dish.

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over 1 year ago Myles Miller

Can't believe this website has ignored the comment from "capers" for four months! It would be hard to try this recipe without the amounts.

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almost 2 years ago capers

All amounts are missing!!!