Qutab

Qutab Recipe: A Delicious Mongolian Lamb and Rice Dish

Region / culture: Mongolia | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Qutab is a traditional Azerbaijani dish that consists of a thin, crepe-like dough filled with a savory meat and vegetable mixture. This dish is popular in Azerbaijan and other countries in the Caucasus region.

History

Qutab has been a staple in Azerbaijani cuisine for centuries. It is believed to have originated in the region and has been passed down through generations. The dish is often served at special occasions and celebrations, as well as enjoyed as a street food snack.

Ingredients

1 lb (454 g) of leg of lamb
1.6 oz (45 g) of rice, approximately 3-4 tbsp
1.6 oz (45 g) of ghee, approximately 0.25 cup
.8 oz (227 g) of chickpeas, approximately 2 tbsp
3 oz (85 g) of sliced onions
.8 oz (227 g) of salt, approximately 1 tbsp
.4 oz (113 g) of peeled and chopped fresh ginger
Approximately 0.5 clove of garlic, sliced
.035 oz (992 g) of pepper, approximately 0.5 tsp
.035 oz (992 g) of cinnamon, approximately 0.25 stick
.035 oz (992 g) of cardamon, approximately 0.5 tsp
.035 oz (992 g) of cloves, approximately 0.5 tsp

How to prepare

Melt the ghee in a pot.
Brown the meat, onions, and garlic in the melted ghee over medium heat for about 5 minutes.
Add 1.25 cups of lukewarm water, salt, chickpeas, and cinnamon.
Simmer for another 10 minutes.
Then, add ginger, pepper, cardamom, and cloves.
Add the rice and another 0.5 cup of water.
Simmer for another 0.5 hour.
Serve.
This was done on the assumption that Shulla is related to Shurba in al-Baghdadi, and that the recipe we have for the latter gives a rough idea of how the former is made.

Variations

Vegetarian qutab can be made by substituting the meat with mushrooms or tofu.
Sweet qutab can be made by filling the dough with a mixture of fruits and nuts.

Cooking Tips & Tricks

Make sure to brown the meat and onions well to develop flavor.

- Be careful not to overfill the qutab, as it may burst during cooking.

- Use a hot griddle or skillet to cook the qutab quickly and evenly.

Serving Suggestions

Qutab is traditionally served with a dollop of yogurt or a side salad.

Cooking Techniques

Qutab is typically cooked on a hot griddle or skillet until the dough is crispy and the filling is cooked through.

Ingredient Substitutions

Butter can be used instead of ghee.

- Ground beef or lamb can be used instead of leg of lamb.

Make Ahead Tips

The dough for qutab can be made ahead of time and stored in the refrigerator for up to 24 hours.

Presentation Ideas

Qutab can be served folded in half or rolled up like a burrito for a more elegant presentation.

Pairing Recommendations

Qutab pairs well with a glass of Azerbaijani red wine or a cup of black tea.

Storage and Reheating Instructions

Leftover qutab can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or oven until warmed through.

Nutrition Information

Calories per serving

Each serving of qutab contains approximately 300 calories.

Carbohydrates

Each serving of qutab contains approximately 25 grams of carbohydrates.

Fats

Each serving of qutab contains approximately 15 grams of fats.

Proteins

Each serving of qutab contains approximately 10 grams of proteins.

Vitamins and minerals

Qutab is a good source of iron, vitamin B12, and zinc.

Alergens

Qutab contains gluten and may also contain dairy and nuts.

Summary

Qutab is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals.

Summary

Qutab is a delicious and versatile dish that can be enjoyed as a snack or a main course. With a crispy dough and flavorful filling, it is sure to be a hit at your next meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a hot summer day, and I was visiting a bustling market in Azerbaijan. The air was filled with the aroma of spices and sizzling meats, and I couldn't help but feel a sense of excitement as I weaved through the crowded stalls.

As I wandered through the market, I stumbled upon a small, unassuming stall manned by an elderly woman. She was rolling out thin dough, filling it with a savory mixture, and folding it into a half-moon shape. I watched in fascination as she expertly cooked the filled dough on a hot griddle, producing golden, crispy qutab.

Intrigued by the delicious smell wafting from her stall, I approached the woman and struck up a conversation. She was kind and welcoming, and she explained that qutab was a traditional Azerbaijani dish made with a thin, unleavened dough filled with a variety of ingredients such as minced meat, herbs, and cheese.

I asked her if she would be willing to share her recipe with me, and to my delight, she agreed. She guided me through the process, showing me how to make the dough from scratch and prepare the filling with a blend of ground lamb, onions, and fragrant spices.

I watched and learned as she demonstrated how to roll out the dough paper-thin, spoon the filling onto one half, and fold it over into a half-moon shape. She then cooked the qutab on a hot griddle until it was crispy and golden brown, the savory aroma filling the air.

I couldn't wait to try the qutab for myself, and when I finally took a bite, I was blown away by the explosion of flavors. The crispy exterior gave way to a savory, meaty filling that was perfectly seasoned and delicious.

From that day on, qutab became a staple in my cooking repertoire. I experimented with different fillings, adding my own twist to the traditional recipe. Sometimes I would use a blend of herbs and cheese, other times I would fill the qutab with mushrooms and caramelized onions.

I shared the recipe with friends and family, and it quickly became a favorite among them. They would always ask me to make qutab whenever we gathered for a meal, and I was more than happy to oblige.

Over the years, I have made qutab countless times, each batch just as delicious as the last. The recipe holds a special place in my heart, reminding me of that fateful day in the bustling market in Azerbaijan when I discovered the beauty of this traditional dish.

As I sit here now, reminiscing about that day and the many qutab I have made since, I am grateful for the kind woman who shared her recipe with me. It is a reminder of the power of food to bring people together, to create memories, and to nourish both body and soul. And for that, I am forever thankful.