How to cook kutabs with pumpkin. Qutab

Kutabs are thin pies made from unleavened dough. In appearance, they resemble chebureks, only they are fried in a hot frying pan without the use of oil. I suggest making kutabs with pumpkin. If your family doesn’t really like pumpkin, don’t worry, it’s not noticeable at all in this recipe. The main thing is to mask its taste with aromatic spices.

To prepare kutabs with pumpkin you will need:

Dough:
Water 170 ml
Vegetable oil 2 tbsp. l.
Salt 1 tsp.
Wheat flour 300-350 g
Filling:
Pumpkin 400-450 g
Onion 1 pc. (large)
Vegetable oil for frying
Salt
Ground black pepper
Ground coriander 1-2 pinches
Italian herbs 0.5 tsp.

How to cook kutabs with pumpkin - step-by-step recipe with photos

First, prepare the juicy pumpkin filling. Peel and rinse the large onion. Cut into small pieces.
Rinse the pumpkin. Remove the peel from it, scrape out the inner fibers and seeds with a spoon. Cut into slices. In the recipe, the weight of the pumpkin is indicated in peeled form.
Heat the oil in a frying pan. Toss in the chopped onion and squash. Season with ground pepper, salt, coriander, and Italian herbs. Stir. Cover with a lid and simmer for 10-20 minutes until the vegetables are soft over low heat. Stir occasionally. Cool the finished pumpkin filling so that it is not hot.
Now prepare the dough. Add room temperature water, vegetable oil, and salt to a suitable container. Stir with a spoon to dissolve the salt crystals.
Sift the flour in advance. Add small portions to liquid ingredients. Start kneading with a spoon and stir until thick.
As soon as the dough for kutabs thickens well, move it to a dusted board and continue kneading, gradually adding flour until a dense dough is obtained.
Cover with a towel and leave for 10-15 minutes.
Divide the rested dough for kutabs into 11-12 pieces. Roll each piece into a ball. Cover with a napkin and work with each one in turn.
Roll out into a thin layer. If necessary, dust the board with flour. Place part of the pumpkin with onions on one side. Cover with the other half. Press down slightly to release the air and secure the edges with a fork.
Heat the frying pan. Move the workpieces. Cover with a lid. Fry over low heat for 5-7 minutes on each side.
Kutaby with pumpkin are ready. Cover them with a towel to keep the pies soft. Serve warm. Bon appetit!

Kutaby is a recipe introducing colorful Azerbaijani cuisine. We are talking about flat crescent-shaped pies made of unleavened dough, stuffed with cheese, meat, herbs and fried in a dry frying pan until golden brown. These simple and unpretentious delicacies are incredibly popular, as evidenced by the numerous variations in their preparation.

How to cook kutabs?

Kutab, the fillings of which are very varied, are prepared from unleavened dough mixed with flour and water. The dough is rolled out into the thinnest layer, circles are cut out using a saucer and stuffed. As a rule, the filling is beef, lamb, fresh herbs, cheeses, and spinach. The filled pies are fried in a dry frying pan and brushed with oil. Kutabs with different fillings will turn out much tastier and more aromatic if you follow a certain cooking technique:

The onion should be chopped to a pulp; it is better to grind it together with the meat in a meat grinder, since even a finely chopped onion in a dry frying pan does not have time to cook.
For green minced meat, use dill, spinach, green onions or cilantro. They are washed, dried, crushed and mixed with salt.
The filling is spread over the dough in a thin layer, this allows it to quickly fry and maintain its juiciness.
Kutab is served with a sauce of sour cream and ayran, with the addition of pepper and garlic.

The dough for kutabs consists of three components: water, flour and salt. This is a simple unleavened dough, which requires long kneading, half an hour of “rest” and very thin rolling for elasticity. When rolling out the dough, use a minimum of flour, because the flatbreads are fried in a dry frying pan, and excess flour burns and smokes.

Ingredients:

flour - 500 g;
water - 250 ml;
salt - 15 g.

Preparation

Add salt and warm water to the flour and knead the dough.
Let it rest for 30 minutes and roll it out into a thin layer.

Kutaby with herbs in Azerbaijani style is a godsend for vegetarians and fans of healthy food. Greens wrapped in unleavened dough, fried without oil in a dry frying pan, turn into a light and fresh dish. Depending on the combination of different types of herbs with each other, you can give the cakes a new taste each time.

Ingredients:

bunch of tarragon - 1 pc.;
bunch of cilantro - 1 pc.;
melted butter - 150 g;
onion - 1 pc.;
flour - 400 g;
water - 200 ml.

Preparation

Knead the dough from water and flour.
Let it sit for 15 minutes. Meanwhile, fry onion rings in 40 g ghee. Add herbs and remove from heat.
Divide the dough into equal segments, roll out, stuff, fold in half, seal the edges and fry.
Grease Azerbaijani kutabs with oil and serve.

Those who want to try authentic Azerbaijani cuisine should prepare kutabs with meat. There are many recipes for the filling, but the classic one consists of lamb, fat tail fat and onions. Lamb can be replaced with beef, but lamb fat is an unchanged component that has good meltability and gives the product juiciness and an interesting taste.

Ingredients:

beef - 350 g;
lamb fat - 100 g;
onions - 2 pcs.;
flour - 950 g;
water - 450 ml;
butter - 80 g.

Preparation

Knead the dough from water and flour. Send him to “rest.”
Grind the meat, onions and fat in a meat grinder.
Cut the dough into segments, roll out thinly, add minced meat and seal the edges.
Meat kutabs is a recipe in which the products are fried in a dry frying pan and flavored with butter.

Kutaby with pumpkin for those who prefer simple budget food with bright taste and color. In addition to the fact that the orange vegetable contains vitamins, it has a neutral taste, and therefore the dish can be prepared both as a dessert and as a snack. To do this, the pumpkin is boiled or baked, pureed, seasoned according to preference, and wrapped in unleavened dough.

Ingredients:

flour - 450 g;
water - 200 ml;
pumpkin pulp - 300 g;
sugar - 80 g;
oil - 40 ml.

Preparation

Sprinkle the pumpkin with oil and bake at 180 degrees for 20 minutes.
Puree and sweeten.
Add warm water to the flour and knead the dough.
Roll out the dough into a layer and cut out circles.
Fill each one, fold it in half and seal the edges.
Fry the kutabs in a frying pan without oil.

Kutaby with cottage cheese is one of the most popular cooking options. The most delicate fatty cottage cheese in combination with fresh dill, green onions and garlic turns into an aromatic, piquant filling that harmonizes perfectly with the unleavened dough. A few drops of lemon juice added to the mixture will soften the bitterness of the onion and add a pleasant sourness to the dish.

Ingredients:

flour - 500 g;
water - 180 ml;
cottage cheese - 450 g;
oil - 40 ml;
fresh dill - 40 g;
green onion feathers - 4 pcs.;
clove of garlic - 4 pcs.;
lemon juice - 20 ml.

Preparation

Knead the dough from water, flour and butter.
While the dough is resting, mix cottage cheese, herbs and garlic.
Sprinkle the mixture with lemon juice.
Roll out the dough, cut out circles, spread out the filling and form kutabs.
Kutaby is a recipe in which products are fried in a dry frying pan.

Kutaby with potatoes is a great way to cheaply and quickly add variety to your daily menu. This incredibly tasty and economical dish, which includes a filling of mashed potatoes and unleavened dough, is not burdensome to prepare, the most difficult stage of which can be called molding the products, and even a beginner can turn boiled potatoes into mashed potatoes.

Ingredients:

flour - 350 g;
water - 120 ml;
butter - 50 g;
potatoes - 5 pcs.;
dill - 40 g.

Preparation

Boil the potatoes, puree them, season with herbs.
Knead the dough from flour and water.
Roll it into thin flat cakes, fill it and form it into kutabs.
Fry, brush with oil and serve.

Azerbaijani cuisine cares about health and longevity, proof of which is. Spinach is a storehouse of vitamins that retains beneficial qualities in any form, and therefore, if a fresh plant is not available, you can use frozen. In both cases, the leaves are simmered until the liquid evaporates and then placed on the dough.

Ingredients:

flour - 750 g;
water - 300 ml;
spinach balls - 5 pcs.;
egg - 2 pcs.;
oil - 40 ml;
khmeli-suneli - 10 g.

Preparation

Grease your hands with oil and knead the dough from flour, water and eggs.
Simmer the spinach for 10 minutes, season and remove from heat.
Divide the dough into pieces, roll each one out, add spinach, seal the edges and fry.

For many housewives, homemade kutabs are a reason to show their imagination and create a dish from available products, especially when it comes to dough. In Shirvan cuisine, kutabs are made from puff pastry and fried in oil, so store-bought preparation will save housewives from labor-intensive kneading and help obtain products that comply with traditions.

Ingredients:

puff pastry - 500 g;
beef - 550 g;
onions - 2 pcs.;
ground black pepper - 5 g;
oil - 200 ml.

Preparation

Grind the lamb and onions in a meat grinder. Season and mix well.
Roll out the puff pastry, cut out circles, place the filling on them and seal the edges.
Kutaby is a recipe in which puff pastry products are fried in oil until golden brown.

Kutab with liver in Azerbaijani style is not as popular as the others. The thing is that they are prepared only in one place called Jorat, where the use of lamb offal is the norm. This rare product for city residents can be replaced with beef liver, especially since it is also tasty, not so specific and suitable for absolutely everyone.

Ingredients:

flour - 550 g;
kefir - 40 ml;
egg - 1 pc.;
butter - 50 g;
water - 100 ml;
onions - 2 pcs.;
beef liver - 450 g;
ground black pepper - 10 g.

Preparation

Mix butter, kefir, egg and sugar with flour.
Add water and knead the dough.
Pass the liver and onions through a meat grinder, season and simmer for a couple of minutes in a frying pan.
Roll out thin flat cakes from the dough, fill them with minced liver, form kutabs and fry them in a dry frying pan.

Oven-fried is just as popular as pan-fried. They are made from yeast dough, and therefore have a fluffy, rosy appearance and look more like pies. For the filling, pickle cheeses are used: feta cheese, feta cheese or Adyghe cheese, which initially have a salty taste and go well with both herbs and airy dough.

Ingredients:

feta cheese - 200 g;
green onion feathers - 6 pcs.;
parsley - 40 g;
water - 125 g;
flour - 250 g;
yogurt - 40 ml;
yeast - 10 g;
butter - 20 g.

Preparation

Mix flour with dry yeast.
Add yogurt, water, oil and knead the dough. Leave it for 30 minutes.
Crumble the cheese and mix with herbs.
Divide the dough into segments, roll it out, fill it, form kutabs.
Kutabs according to this recipe are prepared in the oven at 180 degrees for 20 minutes.

They will keep you company with a cup of morning tea. Speedy cooking is quite possible here, because ready-made lavash eliminates the need for kneading the dough, and the filling of grated cheese and herbs does not require twisting in a meat grinder. All you need is to cut the pita bread into squares, wrap the filling in it and fry the “envelopes” with cheese in oil in a frying pan.

Ingredients:

lavash sheet - 2 pcs.;
hard cheese - 300 g;
fresh dill - 50 g;
oil - 100 ml.

Preparation

Grate the cheese, add dill.
Cut the pita bread into squares, add the filling, roll it into an envelope and fry in oil until golden brown.

Cooking kutabs is a creative process in which there is room for any components. This is confirmed by the fact that it goes well with any type of greenery, it is tender, juicy, accessible and adds its own unique flavor. In addition, it can be used raw, after finely crumbling it.

It is a thin pie with cheese or pumpkin filling. The dough for this product is similar to the dough for pita bread. Another popular filling with which kutabs are prepared (the recipe with photo clearly demonstrates the optimal shape of the pie) is made from greens. Spinach, onion or dill are good for this purpose. Pomegranate seeds are used as an authentic filling - this is also a very popular recipe. Kutab with cheese are good as bread for rich oriental soups. Let's try to prepare these products, following the original recipe.

Qutab. Basic recipe

In Azerbaijan, these products are baked in a special oven. The recipe can be reproduced without loss of quality if you fry them dry. How thick should the kutabs be? The answer is clear: as thin as possible.

No more than a millimeter thick. Divide the dough made from a kilogram of flour (it is kneaded in two glasses of boiling water with vegetable oil and salt) into twenty equal parts. Then each piece must be rolled out into a thirty-centimeter circle using a rolling pin. This needs to be done quickly. Such a thin dough dries out very quickly and loses its elasticity. Unrolled lumps should be covered with a towel. The finished layer must be baked immediately. It is more convenient to roll out with four hands. Flatbreads prepared in this way can be eaten with fresh herbs, fried meat and onions. When placing the finished flatbreads on a plate, you need to add pieces of butter - they will soak the dough well and give it a pleasant aroma.

Qutab. Recipe with filling

If you put the filling on such a flatbread while it is still raw and fold it in half, you will get a thin pie. This is kutab. Immediately after cooking, it, like the flatbread, is greased with oil. Freshly prepared, still hot kutab is especially tasty. The recipe allows for the addition of sautéed onions - they must remain in the pan before they change color. In this case, it will successfully complement the taste of greens and also add juiciness to the filling. Onions and spinach are one of the easiest fillings. The traditional option is kutaby with pickled homemade cheese. In the authentic recipe, it is similar to only more bland. There are also sweet kutabs - in Azerbaijan they are made with fruit marshmallows or dried fruits. This mixture is added to the cheese. This filling must first be soaked in hot water. Such kutabs do not add salt. They should be served with unsalted butter. After all, the piquant sourness of the marshmallow compensates for the sharp taste of the cheese. Walnuts are also appropriate for this filling. With them the taste becomes similar to meat.

Kutaby with pumpkin

As in the previous recipe, lightly fry the onion. Place this mixture, grated or cut into very thin strips, into the frying pan under the lid, adding salt and seasoning. Suitable spices for this type of filling: cinnamon, cumin (ground), black pepper and sumac. You need to add a little pomegranate to the finished minced meat. Pumpkin can also be mixed with meat or cheese.

Bright colors autumn The best recipes from the site forum kyxarka.ru

Kutab is a thin pie, most often filled with herbs or meat. A traditional and very popular dish of Azerbaijani cuisine.It is also called Azerbaijani cheburek.

Compound:

Pumpkin - 1kg
Onion - 1 piece (large head)
Pomegranate seeds 50-100g
Butter - 30g for frying onions (can be fried in vegetable oil)
Salt, sumac, cumin, ground black pepper
For the test:
Flour (how much dough will take)
Water 300ml
Vegetable oil - 1 tbsp.
Salt - 1 tsp.

Cut the pumpkin into piecesI cut it together with the peel,place in a saucepan suitable for microwave cooking,

cover with a lid and place in the microwave at maximum power for 7-10 minutes, until ready, check starting from the 7th minute.Peel the finished pieces using a knife

and puree with a blender. Fry the onion in a frying pan, and then add pumpkin to it. The mixture must be salted, seasoned with black pepper and cumin. And definitely, " Be sure - do not forget in any case (writes Stalik) - add a little pomegranate to the prepared minced meat, season the filling with ground black pepper, cumin, salt, if the pumpkin is not sweet, then add a little sugar."

Knead the dough from water, vegetable oil, salt and flour as for dumplings.

Leave the dough for 30-40 minutes in a bag or cover with a pan, during this time the dough will become more elastic and pliable, then it’s very, very simple: roll out the dough thinly,

put pumpkin mince on half of it, lightly sprinkle with pomegranate seeds,

Covered with the other half, molded the edges and cut off the edge evenly with a saucer.

Fry in a preheated dry frying pan, lift the edge and see how browned the dough is; if it’s browned well, turn it over! When both sides are browned, literally dip the kutab in boiling water for a second, immediately place it on a dish, grease with melted butter and sprinkle with sumac - this is the custom.

Advice: I immediately roll out and prepare the kutabs, that is, I rolled out and molded one kutab and put it on a hot frying pan, at the same time I roll out and mold the second one, I manage to do everything while one side is frying, I turn the kutab over and put a new one on the second half of the frying pan (by the way, roll out flatbread for kutabs with a diameter 1-2 cm smaller than the diameter of the frying pan), repeat this process until the end of cooking, remove one kutab from the heat, turn the other over and place a new one on the vacant half of the frying pan. If you cook them like pies (make everything first, and then fry), then they will get wet and this will ruin the whole look and taste.

Bon appetit!

SUMAC

Dry fruits of a perennial shrub from the sumac family. Distributed in the Mediterranean, the Middle East and Central Asia. In ancient Rome, before the advent of lemons, sumac was used to acidify food.
Types: Sold whole or ground. The ground fruits are crumbled and sometimes soaked before cooking. Taste and aroma: sour, astringent, but not sharp.
Culinary use: widely used in Central Asian cuisine, practically replacing lemon, and also giving food a cherry-red color. Sumac is added to fish and poultry dishes, marinades, salads, kebabs, and legume dishes. In Turkey and Iran, ground sumac is usually sprinkled on rice. Sumac with finely chopped rice is a popular Asian snack. In Lebanon, Syria and Egypt, a very thick decoction of sumac berries is added to meat and vegetable dishes. Yogurt sauce with sumac is often served with kebabs.
It is often confused with barberry; it has nothing to do with barberry, but has a pleasant sour-spicy taste
The source of the recipe is from Stalik Khankishiev with my slight modifications.

Kutaby is a dish of Azerbaijani cuisine; these are thin chebureks made from unleavened dough, which are fried in a dry frying pan without adding oil.

Greens, cottage cheese, meat, pumpkin, pomegranate seeds, and cheese are used as filling for kutabs.

Kutaby with pumpkin can be prepared during Lent, and vegetarians will also appreciate them. Kutaby with pumpkin is a very tasty and simple dish.

From this amount of ingredients you get 10 kutabs.

Ingredients for kutabs:

For the test:

wheat flour - 350 g
water - 170 g
vegetable oil - 2 tbsp.
salt - 0.5 tsp.

For filling:

pumpkin - 400 g
onions - 1-2 pcs.
black pepper - to taste
salt - 0.5 tsp.
sugar - a pinch
vegetable oil - 2 tbsp.

Cooking time - 50 minutes.

How to cook kutabs with pumpkin:

1) Prepare all the ingredients for making pumpkin kutabs.

2) In a bowl, combine wheat flour, water, salt and vegetable oil. In order for the dough for kutabs to turn out as desired, be sure to follow the proportions.

3) Knead the stiff dough. Set the dough aside for 20-30 minutes and prepare the filling for the kutabs.

4) Peel the onions, wash and cut into cubes.

5) Peel the pumpkin and cut into small cubes.

6) Pour 2 tablespoons of vegetable oil into a frying pan and add chopped onion. Fry for 2-3 minutes and add the diced pumpkin.

Season with salt and pepper to taste, add a little sugar and mix well. Cover with a lid and cook for 7-10 minutes. When the pumpkin is soft, turn off the heat.