About this Dish
Thin, folded flatbread filled with minced meat or greens and cooked on a dry griddle.
History & Origin
A street-food and home-kitchen staple, qutab is folded in half like a savory crepe and typically eaten with a squeeze of sumac and fresh herbs.
IngredientsServes 2
🌾Plain flour, 300g
💧Warm water, 150ml
🧂Salt, 1 tsp
🥩Lamb or beef mince, 400g
🧅Onion, 2 medium, finely grated
🌿Fresh coriander, small bunch, finely chopped
🫙Sumac, 1 tsp, plus extra for serving
🧈Butter, 30g, melted, for brushing
🖤Black pepper, 1 tsp freshly ground
Method
1
Mix the flour and half the salt in a bowl, then slowly add the warm water, mixing until a smooth, firm dough comes together. Knead for 5 minutes until soft and elastic, then cover with a damp cloth and rest for 20 minutes.2
In a bowl, combine the mince, grated onion, chopped coriander, sumac, remaining salt, and black pepper. Mix well with your hands until everything is evenly combined — the filling should be well-seasoned and slightly moist.3
Divide the dough into 8 equal balls. On a lightly floured surface, roll each ball out into a very thin circle, roughly 25cm in diameter — it should be almost translucent.4
Spread a thin layer of meat filling over one half of the dough circle, leaving a small border at the edge. Fold the other half over to make a half-moon shape and press the edges firmly together to seal.5
Heat a dry cast-iron pan or heavy skillet over medium-high heat — no oil needed. Cook each qutab for 2 minutes per side until golden-brown spots appear and the dough is fully cooked through.6
As each qutab comes off the pan, immediately brush generously with melted butter. Stack them on a plate and keep warm while you cook the rest.7
Serve hot, sprinkled with extra sumac and accompanied by plain yoghurt or a wedge of lemon on the side.User Reviews
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