Azerbaijani Spinach and Cheese Qutab

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 2 cups (200g) fresh spinach, finely chopped 2 cups (200g) fresh spinach, finely chopped
• 1 cup (100g) feta cheese, crumbled 1 cup (100g) feta cheese, crumbled
• 1/4 cup (15g) fresh dill, chopped 1/4 cup (15g) fresh dill, chopped
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For cooking: For cooking:
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 32g, 1g
• Protein: 10g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, warm water, vegetable oil, and salt. Knead the dough until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the chopped spinach, crumbled feta cheese, dill, parsley, salt, and black pepper. Set aside.
3. 3.
   Divide the dough into small balls, approximately the size of a golf ball. Roll out each ball into a thin circle on a lightly floured surface.
4. 4.
   Place a spoonful of the spinach and cheese filling onto one half of the dough circle. Fold the other half over the filling to create a half-moon shape. Press the edges firmly to seal.
5. 5.
   Heat a frying pan over medium heat and add enough vegetable oil to cover the bottom. Cook the qutabs for 2-3 minutes on each side until golden brown and crispy.
6. 6.
   Remove the qutabs from the pan and place them on a paper towel-lined plate to absorb any excess oil.
7. 7.
   Serve the Spinach and Cheese Qutabs warm with a dollop of yogurt or sour cream on top.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves and remove any tough stems before chopping.
• Feta cheese — If you prefer a milder flavor, you can substitute feta cheese with mozzarella or ricotta cheese.
• Dill and parsley — Use fresh herbs for the best flavor. If unavailable, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a smoky flavor, cook the qutabs on a grill or barbecue instead of a frying pan.
• Experiment with different fillings such as mushrooms, ground meat, or pumpkin for variety.
• If the dough is too sticky, add a little more flour. If it's too dry, add a splash of water.
• Serve the qutabs with a squeeze of lemon juice for a tangy twist.
• Leftover qutabs can be reheated in a toaster oven or oven to regain their crispiness.

Serving advice

Serve the Spinach and Cheese Qutabs as an appetizer with a side of yogurt or sour cream for dipping. Alternatively, pair them with a fresh salad for a light and satisfying meal.

Presentation advice

Arrange the qutabs on a platter, garnished with a sprinkle of fresh herbs such as dill or parsley. Serve them warm to showcase their crispy texture.