Cheese flatbreads - an express recipe that will replace bread

Kutaby - what is it?

Kutaby is a pastry made from unleavened dough with various fillings. They are crescent shaped. Kutabs are filled with a wide variety of ingredients: meat, seasonal greens, cheese, pumpkin, and some prefer pomegranate seeds.

You can use any cheese: hard smoked cheese, feta cheese and even cottage cheese. It all depends on your preferences. If you decide to cook kutabs with meat filling, you can take lamb, pork or beef. An interesting fact is that previously kutabs were prepared with camel meat.

For those who adhere to a dietary diet, you can prepare kutabs with herbs, the calorie content of which is lower than in meat flatbreads. In general, the number of calories in kutabs depends on what filling they are prepared with.

Kutaby is not only tasty, but also an easy-to-prepare dish that even novice cooks can handle. Well, it's time to get into the kitchen and start creating your own culinary masterpiece.

Kutaby with herbs and cheese: recipe with photo

Let's start with the lowest-calorie and simplest recipe for making kutabs with herbs and cheese. The success of this dish lies in the use of a large amount of various greens: dill, parsley, cilantro, spinach, green onions, etc. It is better to take Fetaki cheese, as it is quite juicy and will give the kutabs a delicate taste. If you don’t have Fetaki on hand, you can always replace it with cheese.

Compound:

• fresh herbs – 400 g;
• Fetaki cheese – 300 g;
• flour – 500 g;
• 3 onions;
• 1 chicken egg;
• vegetable oil;
• filtered or boiled water – 1.5 tbsp.;
• salt.

Preparation:

1. First of all, we need to wash the greens well, dry them and chop them.
2. Finely chop the onion and sauté it in a small amount of vegetable oil in a frying pan.
3. As soon as the onion acquires a golden hue, add half the greens to the pan and fry for 2-3 minutes.
4. Mash the cheese thoroughly with a fork and mix with the second half of the greens.
5. Let's do the test. Sift the flour and mix with water, adding a little vegetable oil and salt. Knead the dough thoroughly and leave for 10-15 minutes.
6. Now divide the dough into parts and roll out thin layers from each.
7. Using a plate, cut out circles of the size you need from the dough.
8. Place the filling on the resulting cakes.
9. Now you need to carefully connect the edges of the cakes.
10. You can start frying our flatbreads. The peculiarity of preparing kutabs is that they are fried in a hot frying pan without adding oil. You need to fry the kutabs on each side for literally two minutes.
11. Pour melted butter over hot kutabs.

Recipe Cheese flatbread. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Cheese flatbread”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of the cheese flatbread is 190.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

How to cook kutabs with meat in Azerbaijani style?

Now let's fry the kutabs with meat, and the recipe with the photo will help us with this. We will use lamb and a little veal as the basis for the meat filling to make our kutabs juicy. You can also add herbs and cheese to meat kutabs.

Compound:

• lamb and veal – 250 g each;
• 3 onions;
• flour – 600 g;
• water – 600 ml;
• egg;
• a mixture of peppers and salt.

Preparation:

1. First of all, we make unleavened dough for kutabs in a way already known to us.
2. Let's start preparing the meat filling: pass the meat and onions through a meat grinder 2 times - this way we will get the minced meat of the desired consistency. It should be juicy. You can add greens and eggs to the minced meat.
3. Now we move on to the formation of kutabs. Divide the dough into parts, roll out thin layers, cut out circles and wrap the filling in them.
4. Fry in a dry, hot cast iron frying pan for 2 minutes on each side. You can serve kutabs with meat filling with the Azerbaijani seasoning sumac.

Piadina

Traditional Italian bread filled with piadina is sure to please everyone. For the north of Italy, especially in the Emilia-Romagna region, this is a recognized regional product that, although prepared simply, is very beautiful and imaginative. These Italian flatbreads have ancient roots, but written evidence only dates back to the 14th century.

As a rule, such bread is prepared from soft flour with salt and water, as well as the addition of melted lard or butter. Even in ancient texts, this recipe was described as such; little has changed since then. Currently, milk, olive oil, and raising agents are used in recipes. The bread is fried on a dry, heated terracotta or stone plate, which in everyday life is replaced with a regular frying pan.

Round thin unleavened bread is known in Italy in different versions. The familiar focaccia, usually round, is hearth-baked bread and is used as a base for various snacks. They say that this was the prototype of pizza. Yes, and Italian pizza in a frying pan or baked in an oven is also round, in most cases, and contains filling. And in the world, a round flatbread with filling wrapped in it is perhaps the most common snack - tacos, shawarma, enchiladas, burritos, fajitas, quesadillas, etc.

The thickness of the finished flatbread varies greatly depending on the area and traditions. In the north they are baked quite thick, but closer to the south of the region they are very thin, almost transparent. The size and softness of the baked goods also differ greatly - the cakes can even be crispy. As a rule, the dough is baked immediately before use. There are street fast food establishments where you can eat - snacks for all tastes.

What to make the dough for tortilla piadina from

A simple unleavened dough is made from regular soft wheat flour or Italian farina. Leavening agents are only needed if the bread is not very thin. Be sure to add fat, otherwise the cake will be hard. The flour for the dough is salted a little and mixed with water.

In modern recipes, a variety of ingredients are added to the dough. It is unlikely that it was the same in ancient times. Such baked goods were the food of the poorest peasants, who had only flour and pork lard available for dough. And at best, they used onions, garlic, and herbs as fillings. Also, you should not classify piadina as fast food. Rather, it is the basis for a dish that successfully replaces bread and goes well with cheeses, vegetables, sauces, and herbs.

Cooking kutabs from lavash

If you don’t want or don’t have time to bother with the dough, then you can make kutabs with lavash. They, of course, will differ in appearance from Azerbaijani kutabs, but they will turn out no less tasty.

Compound:

• lavash – 3 pcs.;
• hard smoked cheese – 200 g;
• a mixture of fresh herbs;
• boiled-smoked ham – 200 g;
• sunflower oil.

Preparation:

1. Each pita bread needs to be cut into equal rectangles (4-6 pieces each).
2. Prepare the filling: grate the cheese (preferably on a fine grater), wash and dry the greens, and then chop them. Make sure that the greens and cheese are in equal proportions.
3. Cut the ham into small cubes.
4. Mix all the ingredients for the filling: cheese, herbs and ham.
5. Now we need to wrap our kutabs. To do this, place the filling in the middle of each lavash rectangle and wrap it in an envelope so that its edges are inward.
6. We will fry the lavash kutabs in vegetable oil (just add a little of it to the pan). Fry on each side until the kutabs are browned. The important thing here is not to overcook them.
7. When the kutabs are ready, place them on kitchen paper towels to drain the vegetable oil.

As you can see, there is nothing complicated in preparing kutabs. By the way, to make the dish tastier, in Azerbaijan, kutabs with herbs are served with matsoni and garlic, and meat flatbreads are sprinkled with a special seasoning - sumac. Today we can purchase these products in any supermarket. To fry kutabs, Azerbaijanis use saje, which is the name of a cast iron frying pan.