Qutab

For qutab the dough is rolled very thin, filled on one half, folded into a half-moon and cooked on both sides on a hot saj, then brushed with melted butter.

The most common are green qutab (coriander, dill, spinach, parsley), meat qutab and pumpkin qutab. In Shamakhi they are even made with camel meat, and cheese qutab are found in some regions.

Qutab are usually served with yogurt and sumac and are a favourite of the Nowruz table and the spring months.