 Kükü and Gutab | |
| Course | Mainly as anappetizer (small size) Sometimes as themain course (large size) |
|---|---|
| Place of origin | Turkmenistan,Azerbaijan |
| Serving temperature | Hot |
| Main ingredients | Beef,leek,pumpkin |
| Variations | Yashyl qutab (green qutab), qutab with pumpkin, butternut squash gutab (kädili gutab), butternut gutab,qarın qutabı,shamakhy qutab,corat gutab,dəvə qutab |
Qutab, orGutab is a traditional dish inAzerbaijani andTurkmen cuisine made from thinly rolled dough that is filled with a variety of ingredients and cooked briefly on a convexgriddle called asaj.[1] 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 anappetizer and comes in a small size. Some regions of Azerbaijan and Turkmenistan make larger versions where qutab then acts as amain course.[2]
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 inTurkmenistan andAzerbaijan, often enjoyed during family gatherings or celebrations.[3][4][5]
When the weather gets warmer, the number of dishes made from wild plants increases.[6] Qutab is made by creating a stiff dough from flour, water, eggs, and salt. The dough is rolled into a thin circular layer and the middle of each circle filled with stuffing before finally being folded into a crescent shape. The resulting patties are griddled on both sides and served by pouring over butter on top. Gutab is usually served with yoghurt with greencoriander,fennel andsumac.[7]
There are many variations of qutab: usually, pumpkin and greens are used as fillings.[8] There are alsoShamakhy qutab,Yashyl Qutab andQarın qutabı,quzu qutabı (lamb), deve qutabi specific forJorat settlement. They are regional variations of qutab inTurkmenistan andAzerbaijan.[9]
There are several types of qutab, depending on the filling:
Different regions of Turkmenistan and Azerbaijan have their own unique versions of qutab:
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 | ThisAzerbaijani cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | ThisTurkmenistan-related article is astub. You can help Wikipedia byexpanding it. |
