Kutabi, Azerbaijani Savory Pancakes Filled with Greens and Herbs

By Kukla
April 26, 2012
17 Comments


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

Ingredients

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

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

Directions

For the dough

  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. 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.

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Reviews (17) Questions (0)

17 Comments

beejay45 December 24, 2017
Seeing this recipe for the first time and what perfect timing. My Safeway has sizeable clamshells of mixed herbs and greens in their produce section. I throw them in salads, even make them the whole salad, and put them in soups and sandwiches. But I'm always happy to have a new way to use them up, and this will be perfect!<br /><br />I didn't realize we'd lost Kukla. Such a nice lady and such a great cook. Miss her.
 
mstv October 13, 2017
Wonderful! Stuck pretty close to the recipe and really enjoyed this. Will definitely make again.
 
Dayn R. December 27, 2015
Go back in time a few years not knowing this wonderful cook has passed and try and think about how you would "post" your comments regarding ingredients or measurements, etc. Think for a moment of the true temporary nature of life. This is a lesson to us all - curb your tongue, wait a minute, then wait another, then perhaps make your "post" knowing it might be the last one someone else might ever read. By the way, "guilty as charged" at times so no high-horse ridden here. I know too well you cannot un-ring a bell or take back hurtful words - even when not formally intentional. Leave 2015 a better place and go into 2016 making a difference. Sorry for the tone, it isn't meant to be so... So. =)
 
Mary J. September 6, 2015
Hello - this recipe is right up my alley but I am wondering about a couple of things. Is there another option for the dough other than white flour? Also, I would be the only one eating them - can they be frozen? <br />
 
quinn E. May 19, 2015
This recipe looks awesome - as so many do on this site. I just struggle with the "bunch" measurement. I'm a home gardener. I don't buy "bunches". Would appreciate more informative descriptions of quantity such as "about 6" with the scallions. Not meaning to criticize, just wanting a bit more information. Thanks.
 
Author Comment
Kukla May 19, 2015
Hey quinn! <br />Thanks for the comment! I don’t have a garden and am buying all the greens in a grocery store or at farmers markets. I consider about 20 sprigs of any herbs a medium bunch. Hope it helps. <br />
 
lena16 April 2, 2014
"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.
 
Lilismom July 11, 2013
Can the dough be made in a Kitchen Aid mixer as if you we're making bread?
 
Author Comment
Kukla July 11, 2013
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!
 
Hilarybee June 13, 2013
This is dinner tonight. I'm gathering up the herbs--I'm thinking sorrel will not be found, but still should be good!
 
Author Comment
Kukla June 13, 2013
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!
 
Author Comment
Kukla June 12, 2013
Thank you all so much my friends for your kind and beautiful congratulations!!!
 
lapadia June 12, 2013
Congratulations to you, Kukla, such a beautiful and delicious recipe!
 
Bevi June 12, 2013
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.
 
Author Comment
Kukla June 1, 2013
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.
 
Myles M. June 1, 2013
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.
 
capers January 18, 2013
All amounts are missing!!!