Kutaby with meat in Azerbaijani style in a frying pan

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make kutabs with meat in Azerbaijani style in a frying pan? Very simple and fast. Prepare the necessary ingredients. It's better to start by preparing the dough. Take the highest grade flour. Any vegetable oil will do. I have aromatic unrefined sunflower.

2. STEP 2

   

   Sift the flour and salt into a bowl, this will saturate it with oxygen and the dough will be more tender. Make a well in the flour. Pour water and vegetable oil into the flour. Knead into a soft, fluffy, elastic, homogeneous dough, adding more flour if necessary.

3. STEP 3

   

   Please note that you may need more or less flour. But don't rush to flour the whole dough trying to get rid of the stickiness. Otherwise, the dough will become rubbery and unyielding. It is better to sprinkle the table and rolling pin with flour when rolling. The dough itself will take as much as it needs.

4. STEP 4

   

   Roll the dough into a ball, wrap in cling film or a bag and leave to rest and cool for 10-15 minutes. You can also knead the dough in hot water. I did this and that. Water at room temperature makes the dough softer and more elastic. For more information about flour, read the article below the steps.

5. STEP 5

   

   Now prepare the filling. You can take minced meat from lamb, beef, or mixed. You can take ready-made store-bought minced meat or prepare it yourself from meat minced through a meat grinder or chopped in a blender. If you make minced meat yourself from lean meat, add beef or lamb fat to it.

6. STEP 6

   

   Grate the onion on a fine grater. If you make minced meat yourself through a meat grinder, you can pass the onion along with the meat.

7. STEP 7

   

   Add grated onion, salt and pepper to the minced meat. You can also add your own spices to taste. If you have tursha (unsweetened plum paste), add it to the minced meat.

8. STEP 8

   

   Knead the minced meat thoroughly until smooth. The onion will add moisture and tenderness to the minced meat. If the minced meat is too dense, you can add a little clean drinking water. It is advisable for the minced meat to be slightly moist. With such minced meat, the dough will get a little wet and will warm up later when cooked in a frying pan. This way the minced meat inside the kutab will be well baked and cooked at the same time as the dough.

9. STEP 9

   

   Divide the dough into 8-10 equal parts. Roll each part into a thin circle. Spread some filling on one side of the circle.

10. STEP 10

    

    Cover with the second part of the dough.

11. STEP 11

    

    Pinch the edges and trim with a curly knife. If you don’t have a curly knife, you can simply pinch the edges with your hands. Do the rest of the kutabs in the same way. I got 8 pieces for a frying pan with a diameter of 24 cm.

12. STEP 12

    

    Fry the pieces in a dry frying pan over medium heat on both sides until golden spots appear. Reduce heat if necessary. To make the kutabs better baked inside, you can cover the frying pan with a lid. How to choose a frying pan, read articles on these topics. Link at the end of the recipe.

13. STEP 13

    

    Grease the finished hot kutabs with meat with butter. If desired, sprinkle the kutabs with ground barberry and serve immediately. Bon appetit!

Comments on the recipe

Kira

24.11.2023

4.5

Tasty. There are also kutabs stuffed with herbs and cheese.

tatyanochka2022

24.11.2023

4.7

Today I made kutabs with meat in Azerbaijani style in a frying pan. For the dough I needed flour, vegetable oil, salt and water. It turned out soft, not too tough. When I started cutting the dough, I sprinkled flour on the table and rolling pin so that it would roll out better. I tried to make the pieces for the kutabs as thin as possible. For the filling, I used minced pork. I added grated onion, a tablespoon of water, salt (I did not add pepper), mixed it, placed it on the dough pieces and pinched the edges, forming pies. Then she ran a fork along the edges, securing them. She fried the kutabs in a dry frying pan until they were browned. Then I greased them with butter. The kutabs turned out so delicious that I couldn’t resist eating them with soup instead of bread. The filling was baked well, the dough became soft, and the butter added a pleasant aroma. Very tasty and filling! Thanks a lot!

Julia

24.11.2023

5

I cooked Azerbaijani-style kutabs with meat in a frying pan for dinner. I used minced beef. Making kutabs is not very difficult, which is good news. They turned out very tasty and juicy. Everyone was happy. Thank you very much for the recipe!