Azerbaijani Cheese & Herb stuffed flatbread

Located geographically at the intersection of Europe to the west and Asia to the east, Azerbaijan has a colorful and delicious cuisine with mediterranean and Persian (Iranian) influences. Although it is considered a landlocked country, with no border with a sea or ocean, it does border the Caspian Sea (actually a lake with saline water) and access to the sea is possible from the Volga River and the Don River via the Volga-Don canal.

The border with the Caspian Sea gives access to the fish that can be an important part of the Azerbaijani diet. The highly prized (and highly priced!) Beluga Caviar is the roe of Sturgeon from the Caspian Sea, and in Azerbaijan the meat of the Sturgeon is also eaten.

Azerbaijan’s nature and favorable climate intermingled with the influence of several ethnic minorities in the region have given rise to a cuisine that is both unique and shares similarities with other cultures.

Some Azerbaijani cooking methods are unique, resulting in a variety of flavors and textures from juicy, to dry, to doughy dishes made by roasting, boiling, barbecue and other cooking methods. In addition to the cooked dishes, fresh vegetables including a selection of greens, tomatoes, cucumber are an integral part of every meal.

Gutab is a flatbread made of flour, water and salt folded into a crescent “Pattie” that is lightly stuffed with a filling and fried on both sides. Gutab is served with a variety of different stuffings. Meat, spinach, cheese, pumpkin are among the most popular. This recipe is for a cheese and herb stuffing.

In Azerbaijan, this delicious dish is usually  made on a “saj” outside, in the open air. A hearth is made on the ground and a saj- a large smooth oval metal griddle is placed on it. Gutab is cooked on this griddle, with the Gutab flipped over frequently to ensure both sides are cooked.

But, if you don’t have a saj in your back yard do not fear! It works just as well if you cook it on a griddle or even a large frying pan on your stovetop in the kitchen.

Gutab are usually served with herbed yoghurt, greens, pomegranate seed and sumac.

Merry G

Azerbaijani Gutab

Cheese & Herb Stuffed Flatbread

This is a traditional Azerbaijani Gutab filled with cheese and veggies. You can be creative with the filling and use your favorite cheese or even keep it vegan to your taste.

Print Recipe Pin Recipe

Servings: 4

Cuisine: Azerbaijani, Mediterranean

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

Gutab pancake

• 1 cup Flour – whole wheat
• 1 cup Flour – all purpose
• ½ tsp Salt
• 2 tbsp Olive oil extra virgin
• 3 – 4 cups Water on the boil

Gutab filling

• 1 cup Paneer or any crumbled cheese
• ½ cup Onion finely chopped
• 3 Spring onions finely chopped
• ¼ cup Mint leaves chopped
• ¼ cup Cilantro chopped
• 2 tsp Red pepper crushed, flakes
• 1 tbsp Olive oil
• Salt to taste

Garnish

• Sumac powdered
• Pomegranate seed

Method

 

Make the Gutab pancake dough

1. Boil water
2. In a bowl, combine the whole and all-purpose flour and salt and mix together
3. While stirring with a wooden spoon, slowly add boiling water to the flour mixture until it comes together in a single mass.
4. Cover the dough in the bowl with a tea towel and allow to cool so the dough ball until it can be handled comfortably with bare hands.
5. Add the oil and knead with hands until it forms a soft dough. Sprinkle additional water if needed.
6. Cover the dough and rest for 30 minutes.

Make the Gutab filling

1. Heat oil in a pan and saute the onions and spring onions until just soft and translucent.
2. Add the salt and crushed red pepper to the onion mixture and mix well.
3. Let the mixture cool down and then add the grated / crumbled paneer, chopped mint and cilantro and mix well to combine.

Prepare the Gutab

1. Divide the dough into 8 equal pieces.
2. Dust each ball with enough flour to stop it from sticking to surfaces and roll it into very thin circle about 10 inches in diameter.
3. Place about 2 TBSP of gutab filling on one half of the rolled dough, spread it over most of the surface of the half – leave a small margin along the edge uncovered.
4. Fold the other half of the pancake over to cover the filling and seal the edges by pressing down.
5. Cook each sealed gutab on a hot cast iron or a heavy pan. Apply oil on both sides and cook until golden brown.
6. Garnish with powdered sumac and some pometranete seed.
7. Serve

Nutrition

Serving: 2Gutab

Tried this recipe?Let us know how it was!