clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Kutab Azerbaijani Azeri Herb Filled Wheat Pancake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Noreen
  • Total Time: 30 minutes



For the kutab batter:

  • 2 cups wheat flour
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 2 teaspoons Greek yogurt
  • 1 egg, beaten
  • 1/2 cup water

For the filling:

  • 1 small white onion, finely chopped
  • 1/2 cup sorrel(or spinach if not available, with a squeeze of lemon)
  • 1/2 cup spinach, chopped
  • 1/4 cup spring onions, chopped
  • 2 tablespoons chives, chopped
  • 2 tablespoons mint, chopped
  • 2 tablespoons coriander, chopped
  • 2 tablespoons lavashana (or pomegranate molasses)
  • Salt
  • Pepper


Stage 1: Prepare the goyerti filling

  1. Wash your herbs thoroughly, then dry them well.
  2. Chop your herbs finely, but be careful not to mash them.
  3. In a mixing bowl, mix together one beaten egg, 2 teaspoons of yogurt, your chopped onions, chopped spinach, sorrel, and chopped herbs.

Stage 2: Prepare the Kutab dough

  1. Mix your wheat flour, egg, salt, yogurt, and water in a mixing bowl until a ball of dough form.
  2. Divide the dough into four equal portions, about 100 grams each.
  3. Flatten each ball of dough into a circle about 3mm thick using a rolling pin.

Stage 3: Construct your kutab

  1. Spread the lavashana on top of each piece of flattened kutab dough.
  2. On top of the lavashana, spread some of the herb mixture on one half of the kutab.
  3. Finally, fold the non-covered half of the kutab over the filling, forming a semi-circle.

Stage 4: Toast the kutabs

  1. Toast each kutab in a non-stick skillet over high heat for 2-3 minutes per side.
  2. Once they’re done, take your cooked kutabs off the skillet and brush them with melted butter or ghee for serving.
  3. Serve yogurt on the side.


  • Dust your working counter with flour to keep the dough from sticking.
  • Do not oil the skillet when toasting the kutabs.
  • Pomegranate molasses with a bit of lemon juice can be used if lavashana is unavailable.
  • Prep Time: 15 min
  • Cook Time: 15 min