Kutabs with meat in Azerbaijani style - delicious recipes of classic dough and different fillings

Kutabs with meat in Azerbaijani style are appetizing flat patties made of fresh crescent-shaped dough, which are baked in a dry frying pan. As a filling, you can use different types of meat: lamb, beef, chicken and even liver.

How to cook kutaby with meat?

Azerbaijani kutabs are not difficult to prepare, but very delicious. You can serve it as an independent dish or as an addition to basic meals, for example, to a soup. The recommendations presented below will allow even the first time to cope successfully.

  1. After kneading the dough should be given a rest, then it will be easier to roll it.
  2. If the onion is added onions, then it must be crushed to a gruel so that it can be roasted.
  3. As a meat filling it is better to use meat with fatty interlayers or add fat separately so that the filling is not too dry.

Dough for kutabs with meat - recipe

Dough for kutabs with meat can be prepared according to the simplest recipe. For this, only flour, salt and water are needed, if it clings to your hands, you can add a little more flour, but it is important not to "clog" it, it should be soft. It is very important that the dough is rolled as thin as possible.

Ingredients:

Preparation

  1. Mix the water with salt and flour.
  2. Knead the dough, cover it and leave for 15 minutes.
  3. Then once again it is kneaded, divided into pieces and each is rolled out in a thin layer.

Baku kutabs with meat

How to cook kutabs with meat, to make them fragrant, appetizing and juicy, is a matter of concern to every mistress. As stuffing for kutabs it is very good to use lamb with onion. The proportions of the ingredients should be about 2: 1. Onions will add extra juiciness.

Ingredients:

Preparation

  1. In a bowl sift flour, add a little water and salt, knead the dough.
  2. Leave for half an hour, covered with a napkin.
  3. Lamb with onions are ground, salted, peppered.
  4. Divide the dough into 4 parts, roll out.
  5. On the dough spread the stuffing and fold so that a semicircle comes out.
  6. The edges are fastened together.
  7. Fry kutabs with meat in Azerbaijani for about 3 minutes on each side.

Kutaby with meat and greens

Kutabs with herbs in Azerbaijani style are very useful, tasty and easy to prepare. This unsweetened pastry is popular with anyone who tries it at least once. Of all the variety of greenery in the dish, it is best to add cilantro, parsley and dill. If there is no fat-tail fat, it can be replaced by fat.

Ingredients:

Preparation

  1. In the flour, pour in water, oil, salt and knead the dough.
  2. Roll it into a bundle, put it in a bag and clean it in the cold for half an hour.
  3. Meat, onions and fatty fat are passed through a meat grinder, salt, pepper, pour 100 ml of water, greens and stir.
  4. The dough is divided into pieces, rolled out, spread out the filling and fasten the edges.
  5. Fry kutaby with meat and greens in Azerbaijani in a well-heated frying pan.

Kutab with chicken

Recipe kutubov with chicken meat is very simple and accessible to everyone. To prepare the food you need the most ordinary products, in this case it is indicated that the egg is added to the dough, but it is possible to do without it, making the dough only from flour, water and salt. And that the products did not turn out to be excessively dry, you need to use a breast and a fillet with thighs for the filling.

Ingredients:

Preparation

  1. For the dough mix flour, egg, salt and water.
  2. The resulting dough knead until smooth, cover and leave for half an hour.
  3. Chicken minced strew basil, add greens, salt, pepper and mix.
  4. The dough is divided into several parts and each is rolled out.
  5. Spread half a piece of the filling, cover the second half and patch the edges.
  6. Fry kutabs with meat in Azerbaijani on both sides until red.

Kutaby with lamb - recipe

Kutabs with mutton and pomegranate grains are an unusually tasty and very satisfying treat. The pomegranate gives it a special piquancy. From spices to meat stuffing you can add black ground pepper and a little cinnamon. For frying products it is better to use a heavy cast-iron frying pan, which must be heated beforehand.

Ingredients:

Preparation

  1. Meat is passed through a meat grinder with onions, salt, pepper, pomegranate seeds and stir.
  2. From flour, salt and water knead the dough.
  3. Divide it into pieces, roll it out, cut out circles.
  4. Half of each piece is stuffed, leveled, covered with the second half of the dough, the edges are tied.
  5. Fry an Azerbaijani dish of kutaba on a dry, heavily heated frying pan.

Kutabs with beef

How to cook Azeri kutabs with beef, so that the products come out tasty and juicy, excites many culinary experts and simply lovers of a delicious meal. For juiciness, beef is grinded together with onions and fatty fat. When forming the products of the edge, it is important to tighten firmly so that the juice does not leak out.

Ingredients:

Preparation

  1. From flour, salt and water, mix the unleavened dough.
  2. Cover it and leave for half an hour to rest.
  3. Beef with onions and fat is ground with a meat grinder or blender.
  4. The dough is rolled out, cut out circles, spread out the filling, the edges are fastened together.
  5. Fry kutaby with meat in a dry frying pan to a ruddy condition from two sides.

Kutabs with a liver in Azerbaijan

Azerbaijani kutaba cakes can be cooked even with a liver. In this case, use the chicken liver, but the pork or beef also fits. And that the filling is more juicy, when frying in a frying pan, you can add slices of fat, and only then all together to grind with a meat grinder or blender.

Ingredient s :

Preparation

  1. From flour, water, oil and salt, knead the dough, cover and leave for half an hour.
  2. Vegetables are ground and passe.
  3. Add the liver, salt and fry until done.
  4. The finished mass is ground in a blender.
  5. The dough is divided into 8 parts, each is thinly rolled out, half is stuffed into one half, covered with the second half and the edges are fastened together.
  6. Fry kutaby in a dry frying pan.