Qutab

What it really is

Thin Azerbaijani dough folded around a savoury filling such as herbs, pumpkin or minced meat, then cooked on a hot griddle.

Because the pastry is griddled with little added fat, it browns in spots and remains pliable enough to fold around the filling. The name is used for several fillings, so a concise menu description should specify whether the version is herb, pumpkin or meat.

The dough is rolled very thin so it cooks quickly and the filling remains a modest layer rather than a thick center. A cook folds the sheet over herbs, pumpkin or minced meat and seals the edge before placing it on the griddle. The filling is often the clearest way to distinguish one qutab from another. Some versions are brushed with butter after cooking, but that finish is not universal. Qutab is a filled Azerbaijani griddle flatbread rather than a deep-fried pastry.

Thin Azerbaijani dough folded around a savoury filling such as herbs, pumpkin or minced meat, then cooked on a hot griddle. The filling and seasoning vary by cook.

How it's served

• Serve freshly prepared as a snack in the meal.
• Pair it with the accompaniments customary to the local version.
• Ingredients and portion sizes vary by household and restaurant.

How to write it on the menu

• Keep the traditional dish name and explain the defining ingredients in plain language.
• Identify the specific preparation and accompaniments offered.
• Confirm ingredients and cross-contact practices with the kitchen before making allergen claims.