qutab
Sign in to saveQutab, or Gutab is a traditional dish in Azerbaijani, Turkmen and Turkish cuisine, made from thinly rolled dough that is filled with a variety of ingredients and cooked briefly on a convex griddle called a saj. This versatile and popular dish comes in many variations, with fillings ranging from savory meats, herbs, and pumpkin to more unconventional ingredients like minced sheep intestines. Usually served as an appetizer and comes in a small size. Some regions of Azerbaijan and Turkmenistan make larger versions where qutab then acts as a main course.
Key facts
- Food.name
- Qutab
- Food.image
- Kükü-Gutab Azerbaijani.gif
- Food.caption
- Kükü and Gutab
- Food.image_size
- 240px
- Food.country
- Turkmenistan, Azerbaijan and Turkey
- Food.course
- Mainly as an appetizer (small size) Sometimes as the main course (large size)
- Food.served
- Hot
- Food.main_ingredient
- Beef, leek, pumpkin
- Food.variations
- Yashyl qutab (green qutab), qutab with pumpkin, butternut squash gutab (kädili gutab), butternut gutab, qarın qutabı, shamakhy qutab, corat gutab, dəvə qutab
via Wikipedia infobox
Wikidata facts
- Image
- Kükü-Gutab Azerbaijani.gif
Show 1 more fact
- Commons category
- Qutab
via Wikidata · CC0
~3 min read
Article
4 sectionsContents
- Composition
- Variations
- See also
- References
Qutab, or Gutab is a traditional dish in Azerbaijani, Turkmen and Turkish cuisine, made from thinly rolled dough that is filled with a variety of ingredients and cooked briefly on a convex griddle called a saj. This versatile and popular dish comes in many variations, with fillings ranging from savory meats, herbs, and pumpkin to more unconventional ingredients like minced sheep intestines. Usually served as an appetizer and comes in a small size. Some regions of Azerbaijan and Turkmenistan make larger versions where qutab then acts as a main course.
Qutab is known for its light yet flavorful nature, often served as a snack, appetizer, or light meal, accompanied by yogurt, sumac, or a dipping sauce. Its preparation requires skill to roll the dough thinly and fold it into the signature half-moon shape. It holds cultural significance in Turkmenistan, Turkey and Azerbaijan, often enjoyed during family gatherings or celebrations.