Greens qutab is a delicate, paper-thin flatbread stuffed with a mountain of finely chopped fresh seasonal herbs. It is the ultimate taste of an Azerbaijani spring, naturally vegetarian, incredibly healthy, and bursting with vibrant, earthy flavors.
What is a Greens Qutab?
A greens qutab (göy qutabı) is a celebration of Azerbaijan's rich agricultural landscape. The same paper-thin dough used for meat qutabs is filled with an enormous pile of raw, finely chopped green herbs and wild plants. Because the dough is folded over and sealed, the moisture from the herbs gets trapped inside as it cooks on the hot Saj griddle. The herbs essentially steam in their own juices, reducing down into a fragrant, tender filling. It is a very light, refreshing alternative to meat dishes and is an absolute staple during the Novruz holiday in March, symbolizing the arrival of spring and new life.
How do you eat a Greens Qutab?
As soon as the greens qutab comes off the hot griddle, it is heavily brushed with pure melted butter. You eat it exactly like a meat qutab: rolled up by hand. However, instead of sumac, the mandatory pairing for a greens qutab is "sarimsaqli qatiq" (thick, cold plain yogurt mixed with crushed garlic). The contrast between the hot, buttery, earthy herbs and the cold, sharp, creamy garlic yogurt is one of the greatest flavor combinations in Azerbaijani cuisine.
What herbs are used in a Greens Qutab?
The beauty of this dish is that the filling changes with the seasons. The standard base found in Baku restaurants year-round is a mix of spinach, dill, and coriander. However, the most prized qutabs are made in early spring using wild, foraged herbs. You might find "Kangar" (a wild thistle), young nettles, sorrel (which adds a wonderful lemony sourness), or wild mountain mint. The herbs are strictly chopped by hand with a knife, never blended, to preserve their texture.
