We present to your attention a recipe for a very appetizing dish that everyone will like without exception.

This delicious appetizer is always very popular on my table. You can prepare it with different fillings. We suggest you make it with potatoes and cheese. This dish can be served as a separate appetizer or as a separate dish. Great as a snack. The kutabs turn out to be satisfying and mega appetizing. Save the recipe and add such deliciousness to your menu.

Ingredients needed

For the test

• 250 ml water
• 650 g flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil

For filling

• 200 grams of Suluguni cheese
• 4 potatoes
• 50 grams of green onions
• 30 g dill
• 30 g butter
• butter for greasing

Let's start the process

1. First of all, let's start preparing the dough. To do this, combine water, salt, oil and flour in a separate container. Mix the dough. As a result, it should be quite dense. After which we cover it with a towel and leave it for a while.
2. Let's start preparing the filling. To do this, boil the potatoes in salted water until tender.
3. Then crumble the cheese or finely chop it.
4. We mash the finished potatoes with the addition of butter.
5. Then we send here the pre-chopped greens and cheese. Also add salt and ground black pepper to taste. Mix everything well.
6. We form a rope from the dough and cut it into several pieces.
7. After which we roll each of them into a thin flat cake. Place the prepared filling on one side and cover with the other side. We connect the edges, while we need to expel the air. Using the wheel, we trim the edges nicely.
8. Place in a preheated dry frying pan to fry on both sides until golden brown.
9. Then grease the finished products with butter.
10. Now you can serve it to the table.

You may also like the recipe for which you will find on our Recipe Ideas website.

Boil potatoes for filling. Select three medium-sized tubers, rinse thoroughly to remove soil and other dirt, place in cold water, salted with 1 tsp. salt and boil until tender. It took me about 25 minutes.

Sift good-quality white and dry flour along with salt into a wide and deep bowl. To better combine the liquid with the flour, make a depression in the dry mixture. Pour in the specified volume of warm (not hot!) water with the addition of non-fragrant vegetable oil.

Using your fingers, gently combine the water with the butter and flour.

Knead the dough quickly so that it does not become too elastic. This unleavened dough will not stick to your fingers and work surface, so additionally sprinkling flour on the table or hands will be unnecessary.

Before rolling out the dough, give it a little rest - transfer it to a clean surface (board, bowl), cover with a towel or cover our dough ball with film, but be sure to cover it so that it does not dry out.

While the dough is resting, let's make the filling.

Peel the skin of the boiled potatoes, cut the tubers several times and place in a bowl. Mash the potatoes into a puree. You can do this with a potato masher, through a meat grinder, or grind the potatoes in a blender. If the potato mixture turns out to be too dense, you can add a little boiled water.

Finely chop the washed and dried greens. This could be young green onions, young garlic, parsley, dill, cilantro, etc.

Mix mashed potatoes with herbs. Stir and flavor the filling by adding salt and pepper.

If you have some leftover mashed potatoes from yesterday at home, you can also use it for the filling, additionally mixing it with herbs.

Divide the dough into equal parts. Take a ball of dough and roll it out on a flat and smooth surface into a thin cake (the thickness of the dough should be the same).

Place the filling (about 1.5 tablespoons) on one half of the thin flatbread.

Cover the potato filling with the other half of the dough and seal the edges.

I suggest using a fork. Firstly, you will get a beautiful curly edge, and secondly, when pressed with a fork, the dough sticks together very well and will not open when frying.

Tip: do not make the edge of the dough too wide, as during frying the dough will dry out and may be too hard.

There are a great many options for preparing kutabs. So today I wanted to cook them with different fillings. They are prepared quickly, most of the ingredients are always at hand, and are eaten instantly. Baked in a frying pan without oil. You can “compose” the fillings yourself, depending on your preferences. Today I had vegetarian toppings. You can make them completely lean (that is, without using butter and other non-lenten ingredients in the recipe). In general, use your imagination! I guarantee you one thing - they will fly apart in five minutes! :) From the specified amount of products I got 7 quite large kutabs.

Ingredients for “Kutaba with herbs, tops, potatoes, cheese”:

Dough

• / (I cook by eye, so the quantities are approximate!) - 3 cups.
• (The water should be lukewarm or at room temperature. The quantities indicated are approximate, depending on the quality of the flour - see for yourself!) - 450 ml
• — 2 pinches.
• (Meltted, for greasing ready-made kutabs. Vegetarians or fasting people can skip this step, or use some sauce acceptable to themselves, for example, based on olive/vegetable oil or tomatoes.) - 100 g

Green stuffing

• — 1 bundle
• — 1 bundle
• — 1 bundle

Potato and cheese filling (or one or the other separately)

• (I boiled two jacket potatoes in a double boiler, peeled them, simply mashed them with a fork and added salt.) - 2 pcs.
• (Any white (not boiled) cheese such as Adygei. You can use feta cheese or even cottage cheese. I had Italian Ricotta cheese on hand. Grate and mix with potatoes. You can use each ingredient separately.) - 80 g
• (for tenderness. You can do without sour cream.) - 1 tbsp. l.
• — 1 pinch.

Tops filling

• (We often sell beets along with the tops. Today I put the beets in a vinaigrette, but the tops remained. I decided to use them by preparing kutabs!!) - 1 bunch.
• — 80 g

Cooking time: 40 minutes

Number of servings: 4

Recipe for “Kutabs with herbs, tops, potatoes, cheese”:

Add flour, gradually adding water, mix with a fork. Then knead with your hands for about 10 minutes. The dough should be quite stiff, but not hard. Roll into a ball, place in a bowl, cover with a lid and let rest for 20 minutes, or better yet 30.

In the meantime, prepare our fillings. We cut the dill, parsley and cilantro and put them in a separate bowl.

We cut the beet tops and place them in a separate bowl. You can mix the tops with cheese and add sour cream, but today I laid everything out separately. Grate the cheese, mash the boiled potatoes with a fork and add salt. I also topped it with one teaspoon of melted butter for flavor.
I mixed part of the potatoes with part of the cheese in a 1x1 ratio, salted it, and added a spoonful of sour cream for tenderness. I left the other part of the potatoes plain, as well as part of the cheese. This way you can combine the fillings with each other as you like.

Let's return to our test. We form it into a sausage like this, cut off a small part. Place the rest of the sausage back into the bowl and cover with a lid to prevent it from drying out.

Sprinkle the work surface and rolling pin with flour and roll out the dough as thin as possible. 1-2 mm thick is best. In shape it can be a circle, or maybe an oval, like mine... or even a rectangle))) The shape can always be corrected during the cooking process.
Place the filling (in this case, greens) on one half of the rolled out flatbread. Do not skimp on the greenery; add it generously so that there is more filling than dough.

ATTENTION: add the greens only now, when they are already on the flatbread, and not before! So that the liquid does not release and our filling does not turn into an incomprehensible mess. By the way, you can add pepper to taste, but this time I did without pepper.

We put our cheese and potato filling on top, distributing it evenly as much as possible. (about 1 tablespoon with top).

Cover our flatbread with the other half and make sure that there is no air left inside.

We slightly level our future kutab, and press its edges with a fork for better bonding. At this point, you can cut off the excess dough around the edges to improve the shape, just be careful not to overdo it. We put our kutab aside, preferably on a flat dish.

We do the same with the tops - I put them on half the cake, added salt,

Place a spoonful of grated cheese on top, fasten it together and place it on a flat dish, separate from the previous kutab. I have different plates for different fillings so as not to get confused :)
I do the same with all the following kutabs. The fillings can be combined with each other in any way you like.

I made two with greens, two with tops and cheese, two with potato-cheese filling (and a tablespoon of sour cream), and there was still a little filling left - I mixed everything that was left: greens, tops and potato-cheese filling and made this kutab .

Place our kutab on a well-heated frying pan. It is advisable to shake off excess flour to prevent it from burning. (they were slightly burnt, I didn’t shake off the flour, but oh well) :)

The heat can be reduced to just above medium. Bake for about 2-2.5 minutes each side. We look at the dough, it is enough for it to just brown.

Turn it over. Our kutab resembles thin lavash. You can use the lid briefly, but this is not necessary. The main thing is that both sides are browned.

While the other side is browning, grease the finished side with melted butter directly in the frying pan.

Dough:
Wheat flour - 3 cups
Peeled rye flour - 1 tbsp. (if not, then you can take wheat)
Salt - 1 tsp.
Vegetable oil - 2 tbsp. spoons
Warm water - 1 tbsp. (how much flour will take)

Filling:
Potatoes - 7-8pcs
Salt - to taste
Garlic - 1 clove
Butter - 1 tbsp.
Spices - to taste
Greens - to taste

Cooking with step by step photos:
Combine dry ingredients: flour and salt - mix.


1. 
   Knead the dough for about 2-3 minutes, pour in vegetable oil, it will give the dough more elasticity.
   
2. 
   Preparing the filling:
   Place water on the stove and add salt. In the meantime, we peel the potatoes. We immerse the potatoes in water and throw in one clove of garlic to give the puree a richer flavor. Cook it all for 25-30 minutes.
   
3. 
   We divide our dough into 16 equal parts.
   
4. 
   Cover with the other half and join along the edge. If the kutab turns out uneven, the edges can be trimmed with a knife.
   
5. 
   Each ready-made kutab can be greased with butter, but this is a matter of taste.
   
6. 
   Bon appetit!
   

   Kutaby is a delicious dish of Azerbaijani cuisine. In appearance, they are very reminiscent of chebureks - crescent-shaped pies with a filling that can be completely different and depends on the season. It can be greens, pumpkin, cheese, meat, potatoes, sometimes pomegranate seeds are added.

   For their preparation, ordinary unleavened dough is used. Flour should be taken only of the highest quality, since it has a high gluten content. This way it will not stick to your hands, and the finished product will hold its shape well.

   Before kneading, it must be sifted, so it will be saturated with oxygen. Add as much water as needed - usually 170-260 ml per 3 tbsp. flour.

   Kutaby stuffed with mashed potatoes is a homemade dish made from natural products. You can add onions and carrots, fried in vegetable oil, and herbs to the potatoes.

   This is a fairly satisfying dish that satisfies hunger well. Its calorie content is 150 kcal per 100 g of product. At the same time, it has a high carbohydrate content, so you shouldn’t get too carried away with pies at night.

   In the summer, you can prepare a dish with various types of greens. This way you can not only reduce its calorie content, but also saturate your body with useful substances. For the filling, use any herbs that you like most - dill, parsley, lettuce, basil, sorrel.

   Rinse them well under running water, dry them on a paper towel and chop them finely. For taste, you can lightly sprinkle with salt.

   You can add low-fat cottage cheese to the greens, which is mashed well with a fork.

   When the filling is ready and the dough has rested, cut it into small pieces and roll out to a thickness of more than 1 mm.

   To ensure that the pies are the same shape, cut them out using a small plate.

   There are two methods of preparing kutabs - in a dry frying pan or deep-fried. If you choose to fry in large quantities of oil, choose vegetable or olive oil. Do not forget that the product should not touch the walls of dishes or other products.

   When frying in a dry frying pan, you should wait until it is well heated. The pies are cooked for only 2-3 minutes until they are browned.

   If you don't have time to fuss with dough, make this pita dish. Just put the filling in the middle, wrap it in thin pita bread and fry until golden brown.

   These pies are quite easy to prepare, and thanks to the variety of minced meat, you can surprise your loved ones with a “new” dish every day.

Rate the recipe

Everyone in our family loves kutabs! If possible, they prepare together and quickly. Kutaby can be prepared not only with meat and herbs, but also with any other filling - for example, potatoes and cheese.

It is better to take pickled cheese or one that melts easily. Adyghe or Suluguni will do.

To make the kutabs with potatoes and cheese tasty, you need to try to roll out the dough very thin and spread the filling in a thin layer.

To prepare the dough for kutabs, we will take all the products stated in the list.

Knead a thick dough from water, salt, oil and flour.

Cover the dough with a towel and leave to mature while the filling is prepared.

To prepare the filling, take the following ingredients. The proportions are arbitrary; whatever you want more, put it in.

Boil potatoes in salted water.

Crumble or finely chop the cheese.

Drain the boiled potatoes and mash them into a puree, adding butter.

Then add chopped herbs and cheese. Add salt and pepper to taste, stir well.

Take a portion of the dough, roll it into a rope and cut into equal pieces.

Flatten each piece into a flat cake and roll out thinly so that the dough is visible. Place a thin layer of filling on one side.

Cover with the other side of the cake and press tightly, expelling the air. Trim the edges of the dough with a wheel. The cheese will melt when fried and the filling will become smooth.

Place the finished kutabs on a tray dusted with flour. They can also be frozen for future use and stored in the freezer until needed, wrapped in a plastic bag or placed in a container.

Fry the kutabs on both sides in a dry frying pan and stack them on top of each other.

Be sure to grease the surface with butter.

Kutaby with potatoes and cheese are ready.

Serve them with mint tea or fermented milk sauces.