Cooking kutabs

Masterpiece of Azerbaijani culinary art - kutabs! Kutabs! Who does not love them? With meat, greens, pumpkin, giblets, whichever you like. Making kutabs at first glance seems a simple matter, but in reality it requires certain skills. One of the most important things is the thickness of the dough you roll out.

It’s been said that there are as many recipes of kutabs in Azerbaijan, as there are ways to make pizza in Italy. Once the most popular kutabs were with camel meat, now very popular ones with greens and meat with pomegranate seeds. It’s been usually said that Azerbaijani people do not cook less than 5-7 kutabs per person. The traditional way of eating kutabs is rolling them by the hands. Kutabs are served with sour-milk drinks adding ground sumakh to the meat ones. We can hold this kind of master class at gala dinner at the restaurant. The number of people is not limited.

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