Thin flatbread filled with spiced ground lamb and onions, dry-cooked on a griddle until golden and slightly crispy. The meat version of Azerbaijan's beloved qutab, heartier and more aromatic.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Mix flour, salt, and water into a smooth dough. Rest 20 minutes.
-
2
Cook lamb with onion, cumin, salt, and pepper until browned. Cool slightly.
-
3
Divide dough into 8 balls, roll each paper-thin.
-
4
Place lamb filling on one half, fold over, and press edges.
-
5
Cook on a dry hot griddle until golden on both sides.
-
6
Brush with melted butter, sprinkle with sumac.
-
7
Serve hot with yogurt on the side.
Did You Know?
In Baku, the best meat qutab vendors are found near the Maiden Tower in the Old City, where the smell of sizzling lamb flatbreads wafts through the narrow medieval streets.
Chef's Notes
Equipment Tips
- rolling pin
- flat griddle or skillet
The Story Behind Kutab with Lamb
The meat-filled qutab is the heartier sibling of the herb version, originating from the same nomadic Turkic flatbread tradition. Ground lamb seasoned with onions and spices is encased in dough rolled so thin it becomes translucent.
This version became especially popular in Azerbaijan's lowland regions where lamb was plentiful. The quick cooking time on a dry griddle made it ideal for busy market days and feeding large families.
Meat qutab remains one of the most popular quick meals in Azerbaijan, served with sumac and a side of yogurt in cafes and street stalls throughout Baku.
More Azerbaijani Dishes
Easy
📜 Story
Ayran
Azerbaijani Yogurt Drink
With meals, especially summer
Medium
📜 Story
Badimjan Dolmasi
Stuffed Eggplant
Summer lunch or dinner
Hard
📜 Story
Baliq Lavangi
Stuffed Fish with Walnut Filling
Special occasions and holidays
Easy
📜 Story
Dogramac
Chilled Yogurt and Herb Soup
Summer lunch starter
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!