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Close-up photo of golden brown Azerbaijani Qutab flatbreads in half-moon shapes, stacked on a rustic wooden plate. The stuffed herb and mushroom filling is visible at the folded edges. A small bowl of creamy white vegan yogurt, sprinkled with deep red sumac and lemon zest, sits beside the flatbreads, garnished with fresh green dill and parsley. The scene is softly lit with natural light, highlighting the warm tones and fresh herbs scattered on the wooden surface.
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Azerbaijani Herb & Mushroom Qutab

Discover the magic of Azerbaijan's famous qutab – crispy golden flatbreads bursting with aromatic herbs and earthy mushrooms, paired with tangy sumac yogurt for the perfect plant-based comfort meal. This Silk Road classic transforms simple pantry ingredients into an exotic dinner that's surprisingly easy to master and guaranteed to impress.
Course Main Course
Cuisine Azerbaijani
Diet Vegan
Keyword Qutab
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 3
Calories 677kcal
Author GPT-5 Thinking

Equipment

  • mixing bowl
  • Measuring cup
  • Rolling Pin
  • Large frying pan or crepe pan
  • Knife and cutting board
  • Spatula or tongs
  • Small bowl and whisk for sauce

Ingredients

Dough

  • 300 g wheat flour plus 60 g whole‑wheat flour for structure (360 g total)
  • 1 tsp fine salt
  • 190 ml warm water
  • 1 tbsp olive oil

Filling

  • 300 g mushrooms very finely chopped (button or cremini)
  • 1 large onion about 180 g, finely diced
  • 2 garlic cloves minced
  • 100 g baby spinach finely chopped
  • 10 g fresh dill finely chopped
  • 10 g fresh flat‑leaf parsley finely chopped
  • 1 tsp ground coriander
  • 0.5 tsp ground cumin
  • 0.5 tsp black pepper
  • 0.5 tsp sweet paprika
  • 0.25 tsp chili powder optional
  • 1 tbsp olive oil
  • 0.5 tsp salt to taste

Sumac lemon yoghurt

  • 200 g unsweetened vegan yoghurt
  • 1 tsp sumac
  • Zest of 0.5 lemon + 1 tbsp lemon juice
  • Pinch of salt

For cooking

  • 1.5 tbsp olive oil for brushing/pan

Instructions

  • Make the dough: In a mixing bowl whisk flour and salt, add warm water and 1 tbsp olive oil, then knead 3–4 minutes until smooth; cover and rest 10 minutes while prepping the filling.
  • Prep vegetables: Finely dice the onion, mince the garlic, chop the mushrooms very small, and finely chop spinach, dill, and parsley.
  • Cook aromatics: Heat 1 tbsp olive oil in a large pan over medium, add onion with a pinch of salt, and sauté 3–4 minutes until translucent.
  • Add mushrooms and garlic: Stir in mushrooms and garlic, cook 5–6 minutes until most moisture evaporates and edges start to brown.
  • Season and finish filling: Fold in spinach, dill, parsley, coriander, cumin, paprika, pepper, and chili; cook 1–2 minutes just to wilt, adjust salt, then cool slightly.
  • Portion the dough: Divide dough into 6 equal balls (~60 g each) for two qutab per portion.
  • Roll and fill: On a lightly floured surface, roll each ball to a thin 18–20 cm circle, spread a sixth of the filling on half, leaving a 1 cm edge, then fold over and crimp firmly.
  • Pan‑cook: Heat a dry pan over medium, brush the top of a qutab lightly with olive oil, place oiled‑side down, brush the top, and cook 1–2 minutes per side until golden spots appear and the flatbread blisters.
  • Make the sauce: Whisk vegan yoghurt with sumac, lemon zest and juice, and a pinch of salt until smooth.
  • Keep warm and serve: Hold cooked qutab under a clean towel while finishing the batch, then serve hot with the tangy yoghurt.

Notes

Serving suggestions:
  • Serve two qutab per plate, drizzled with sumac lemon yoghurt and a squeeze of fresh lemon for brightness.
  • Add a simple chopped tomato‑cucumber‑onion salad dressed with olive oil and a splash of apple cider vinegar for a refreshing side.
To complement the bright, herbal flavors and the tangy yoghurt of Azerbaijani Qutab, a crisp, citrusy white wine like a German Riesling or an Austrian Grüner Veltliner is an excellent alcoholic choice—their refreshing acidity balances the rich, savory filling without overpowering the gentle spices. For an alcohol-free pairing, try a sparkling mint lemonade: simply combine fresh lemon juice, a dash of sugar, plenty of cold water, and a handful of mint leaves, then top with sparkling water and plenty of ice for a zesty, uplifting drink that mirrors the meal’s fresh character and is quick to prepare. Both drinks help celebrate the dish’s invigorating, Silk Road-inspired flavors in a way that’s both easy and memorable.
 
Allergens:
  • Wheat (gluten)
  • Soy
 
Emission Hotspots:
  • Shop to home transportation, if a combustion car is used
 
Sustainability tips:
  • Use up leftover greens or mushrooms from your fridge in the filling—almost any hearty leafy green or edible wild herbs work, which helps reduce produce waste.
  • Choose seasonal, locally grown vegetables; in Germany, opt for domestic mushrooms, spinach, and fresh herbs, as transports from abroad increase emissions.
  • Repurpose any extra filling as a savory spread for bread, topping for baked potatoes, or veggie omelet (using chickpea flour), so nothing goes unused.
  • Compost your vegetable trimmings and herb stems, turning them into nutrient-rich soil instead of landfill waste.
  • Consider growing your own herbs on a sunny windowsill
  • Walk or bike to the supermarket and farmer's market to cut transportation emissions
  • Store any cooked leftover qutab in an airtight container and reheat for lunch—these are just as delicious the next day and help avoid food spoilage.
  • Guinea pigs 🐹 love any fresh spinach leaves as an occasional treat