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Qutab with greens and cheese
It is probably impossible to imagine an Azerbaijani feast without qutab with greens and cheese. These super-healthy flatbreads made from thin unleavened dough are filled with several types of cheese and a large amount of diverse greens. Moreover, qutab is fried exclusively in a dry skillet without a gram of oil.
Preparation time: 60 minutes.
Caloric content: 224 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- flour (all-purpose) - 300 g;
- purified water - 200 ml;
- fine salt - 1/2 tsp;
- odorless vegetable oil - 20 ml.
For the filling:
- mozzarella - 150 g;
- any brined cheese, for example, Adyghe cheese - 200 g;
- hard cheese - 70 g;
- basil, dill, spinach - total weight 140 g;
- salt - to taste.
For greasing the finished products:
- butter - 15 g.
Preparation
- Prepare the ingredients for the dough.
- Stock up on ingredients for the filling. Instead of the suggested set of greens, you can take green onions, parsley, cilantro, sorrel. The important point is that the final weight should match the one specified in the recipe.
- In a mixing bowl, sift and salt the flour, then pour in the oil.
- The dough will be a paste - it is very convenient to work with, especially when a thin rolling is required. Therefore, pour the water into a saucepan and bring it to a boil.
- Immediately pour it into the bowl.
- Mix everything with a spoon until the mass is evenly moistened.
- As soon as the temperature of the mixture decreases and it can be painlessly handled, continue kneading it on the table by hand. Knead until the dough completely cools down, turning into a smooth and soft ball.
- Place it in a bag and leave it on the table while preparing the filling.
- Grate all the cheese.
- Finely chop the mix of greens.
- Combine the grated cheese and greens. Mix and carefully salt, as some types of cheese can initially be very salty.
- Take the dough out of the bag - it may be moist from the retained heat. Knead it a little, but without adding flour. Divide into 8 pieces.
- Roll each piece into a ball, place it on a floured surface and cover with film.
- Then roll out the ball thinly to an approximate diameter of 20 centimeters. The pasta dough does not contract when rolled, does not tear, and will hold a large amount of filling perfectly.
- On one half of the flatbread, place 2 large spoons of cheese with greens. Press them down a bit and spread them over the dough, leaving 1-1.5 centimeters to the edges.
- Cover the prepared piece with the second half of the flatbread. An important point - you need to press out the air from the filling starting from the fold and moving towards the edges.
- Use your fingers to seal the edges by pinching.
- For a more aesthetic appearance, remove the excess dough with a decorative or regular knife.
- Prepare all the qutab in this way, laying them on a paper towel or on a floured table.
- Heat a thick-bottomed skillet well, do not add oil. Set to medium heat. Place the first piece.
- After 2 minutes, lift the edge of the flatbread and if light browning is detected, flip it to the other side, which should also be fried for 2 minutes. If any piece starts to puff up after flipping, poke it with a sharp knife.
- Stack the qutab, greasing one side with melted butter.
- Finally, cover the products with a large bowl and let them steam for 5 minutes.
- Qutab with greens and cheese is ready. During the cooking process, the pastries became juicy - the melted cheese unified the filling and the thin dough. Such flatbreads disappear in the blink of an eye with any meat, fish, or vegetables. They can be served with tea.
