Thin, half-moon griddle breads stuffed with greens and herbs, folded and cooked until charred.

Where does Qutab come from?

Qutab is a Azerbaijani dish from Baku, Azerbaijan.

Can Qutab be made vegan, gluten-free, or dairy-free?

Yes. This Qutab recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Qutab take to make?

About 45 minutes total (25 minutes prep, 20 minutes cooking), serving 4.

Qutab — a Baku, Azerbaijan recipe

Name: Qutab
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Azerbaijani
Ingredients: 2.5 cups flour; 4 cups mixed herbs and greens (spinach, cilantro, dill, scallion), chopped; 3 tbsp oil; to taste salt; as needed water; 1 tsp sumac (to finish)

Asia → 🇦🇿 Azerbaijan → Baku

Qutab

Azerbaijani · medium · serves 4

prep 25 min · cook 20 min

~436 cal · 15g protein · 70g carbs · 11g fat (estimated, per serving)

🍽️

Thin half-moon breads stuffed with greens

🇦🇿 Baku

Qutab are thin Azerbaijani turnovers, unleavened dough rolled paper-thin, filled with a mixture of chopped greens and herbs (or pumpkin, or meat), then folded into a half-moon and cooked on a dry griddle until blistered. Brushed with a little oil and eaten warm, the herb version is a light, fragrant breakfast.

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Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 4 —

•

2.5 cups flour

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4 cups mixed herbs and greens (spinach, cilantro, dill, scallion), chopped

•

3 tbsp oil

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to taste salt

•

as needed water

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1 tsp sumac (to finish)

Instructions

1

Make a firm dough with the flour, salt, and water; rest 20 minutes.

2

Roll pieces paper-thin into rounds.

3

Scatter chopped greens over half, fold into a half-moon, and seal.

4

Cook on a dry hot griddle until blistered on both sides.

5

Brush with a little oil, dust with sumac, and serve warm.

Baku tradition.

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🌏 While it simmers — know your destination

📍

Baku. Caspian capital of saffron rice and thumbnail dumplings.

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Azerbaijan. A Caspian land of saffron rice and tiny dumplings.

🌍

Asia. From street-cart woks to slow monastery kitchens.

The story behind this dish is up top — worth a read while the pot works.

👩‍🍳

Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →