Pancake

Faith Durand Chooses Kutabi, Azerbaijani Savory Pancakes Filled with Greens and Herbs

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June 12, 2013

Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: Faith Durand, our first Wildard guest judge, finds a way to satisfy her craving for herbs.

Kutabi

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All week, we've been featuring The Kitchn's executive editor Faith Durand and her new cookbook, Bakeless Sweets. For her Wildcard pick, though, she's going savory. Here's what she has to say about Kukla's Kutabi, Azerbaijani Savory Pancakes Filled with Greens and Herbs:

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! 

Kutabi, Azerbaijani Savory Pancakes Filled with Greens and Herbs by Kukla

Serves 6-8

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 tablespoons warm water

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 melted butter for the tops
1 bunch fresh sorrel thinly chopped
1 bunch fresh dill
1 bunch fresh cilantro
1 bunch fresh parsley
1 tablespoon lemon juice
1 fresh serrano pepper, seeded and diced
Salt and freshly ground black pepper

See the full recipe (and save and print it) here.

Photo by James Ransom

 

13 Comments

Nim June 26, 2013
This was one of my most favorite foods to eat as a child. thank you so much for featuring it!
 
Kukla June 26, 2013
You are very wellcome Nim! Now you can make them and enjoy.
 
Kukla June 13, 2013
Thank you dear ladies so, so much for all your wonderful comments!!! And most of all I thank our editors for starting the Wildcard tradition, which gives a new life to very good but maybe overlooked or forgotten recipes!
 
healthierkitchen June 13, 2013
Another wonderful and unique recipe! Congrats!<br />
 
EmilyC June 13, 2013
Congrats! Such a neat recipe!
 
vvvanessa June 13, 2013
Congrats! This sounds wonderful.
 
Kitchen B. June 12, 2013
This is right up my alley Kukla. Many, many congratulations!
 
Kukla June 12, 2013
Thank you Kitchen Butterfly!
 
Kukla June 12, 2013
Thank you all so much my friends for your kind and beautiful congratulations!!! <br /> <br />
 
Kukla June 12, 2013
When I found out the theme of this week’s contest and looked through my recipes, I thought: “Kutabi would be a good recipe to enter”; and then one of my favorite sense called Mental Telepathy happened; I am so happy it happened between me and Faith Durand because to me the WildCard win is almost as importuned as a Contest Winner!!! <br />Thank you so much Faith Durand for your beautiful review and also thank Mister James Ransom for his, as always very nice photo! <br />
 
fiveandspice June 12, 2013
Congrats Kukla! These look phenomenal! I've made similar flatbreads from a recipe that was for "Turkish stuffed flatbreads." It's fun to see the similarities and differences between stuffed flatbreads from different countries!
 
AntoniaJames June 12, 2013
Kukla, what an honor! I am so thrilled for you. And thrilled to have learned about this interesting and appealing recipe. How did I miss this one? It's definitely on the must-try-soon list. Congratulations! ;o)
 
aargersi June 12, 2013
Hurrah! Congratulations! These look fantastic