Qutab s Zelenyu i Sumakhom (Baku Griddle Crepe Flatbreads with Herbs, Spinach & Feta) – Authentic Azerbaijan Recipe
Old City (Icherisheher) Baku street classic dusted generously with tangy crimson sumac.
- Country of Origin
- 🇦🇿 Azerbaijan (Caucasus, Asia)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Ultra-thin half-moon griddled flatbreads, Chopped spinach, Cilantro, Ruby sumac powder, Melted butter
Ingredients for Qutab s Zelenyu i Sumakhom (Baku Griddle Crepe Flatbreads with Herbs, Spinach & Feta) (4 Servings)
- 1.25 lbs (or 2.5 cups) ultra-thin half-moon griddled flatbreads, prepped into bite-sized pieces
- 1.5 cups chopped spinach, washed and trimmed
- 1 cup cilantro
- 1 medium onion and 3 cloves garlic, finely minced with ruby sumac powder
- 1.5 tbsp traditional Azerbaijan seasoning (melted butter, pomegranate seeds)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and ruby sumac powder for 2–3 minutes until softened and fragrant.
- Add ultra-thin half-moon griddled flatbreads and chopped spinach along with melted butter, pomegranate seeds, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with cilantro and serve straight from the skillet.