AI-generated photo.
Turkish · Azerbaijan
Herb qutab
Also called qutab
Herb qutab, a dish from Azerbaijan (qutab).
Pai editors’ mark 4 / 5
Plan, list, and collections
Herb qutab is cooked in Azerbaijan as its own dish. Cook greens into a thin stuffed bread and serve with yogurt. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
76
Health score
Light & nourishing
Healthy
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 16%
- Carbs 56%
- Fat 27%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Suits · Heart-friendly
Saturated fat, cholesterol, and sodium stay modest, with some fiber.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Watch · High protein
Protein is about 16 g, under the 25 g mark.
Watch · Low sodium
About 469 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Suits · Vegetarian
No meat, poultry, fish, or shellfish in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- All-purpose flour228 kcal
- Greek yogurt, 2%86 kcal
- Neutral oil62 kcal
- Spinach12 kcal
- Scallion3 kcal
Glycemic load
Estimated glycemic load for this count: 39.3. The bands come from the ingredient table.
Portion
One serving, as written, is about 390 kcal.
Allergens. Gluten, Milk, Wheat
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 293 kcal after the change.
Use half the kosher salt and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Stir in a handful of spinach or cabbage near the end.
More fiber without a new sauce. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 390 kcal | 20% |
| Protein | 16 g | 32% |
| Carbohydrate | 54.5 g | 20% |
| Fiber | 3 g | 11% |
| Total sugars | 3.5 g | 7% |
| Fat | 11.8 g | 15% |
| Saturated fat | 3.4 g | 17% |
| Cholesterol | 15 mg | 5% |
| Sodium | 469 mg | 20% |
| Potassium | 506 mg | 11% |
| Calcium | 172 mg | 13% |
| Iron | 4.4 mg | 24% |
| Magnesium | 67 mg | 16% |
| Zinc | 1.2 mg | 11% |
| Vitamin A · estimate | 285 mcg | 32% |
| Vitamin C | 15.9 mg | 18% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 1.8 mg | 12% |
| Vitamin K | 275 mcg | 229% |
| Thiamin (B1) | 0.6 mg | 49% |
| Riboflavin (B2) | 0.6 mg | 48% |
| Niacin (B3) | 4.3 mg | 27% |
| Vitamin B6 | 0.2 mg | 10% |
| Folate | 218 mcg | 55% |
| Vitamin B12 · estimate | 0.5 mcg | 23% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Much of the energy comes from a fast starch such as white rice, white flour, or sugar.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Oven
- Scale
- Mixing bowls
- Parchment
- The pan in the method
- Cooling rack
- Skewer or toothpick
- Oven thermometer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
All-purpose flour2 cups250 g
Spinach6 cups200 g
Scallion4 scallions40 g
Water3.5 cups800 ml
Neutral oil2 tbsp30.77 ml
Kosher salt1 tsp4 g
Greek yogurt, 2%1.5 cups360 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and brighten the plate with lemon or lime.. The same dish with less sodium.
- Stir in a handful of spinach or cabbage near the end.. More fiber without a new sauce.
Method
AI-generated photo.
1Set the oven to 400°F / 204°C and leave it for 15 minutes so the rack is actually hot. Weigh all-purpose flour, spinach, scallion, water, neutral oil, kosher salt, greek yogurt, 2%. Herb qutab is cooked in Azerbaijan as its own dish. Cook greens into a thin stuffed bread and serve with yogurt. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Heat oven 15 min
AI-generated photo.
2Line the pan with parchment. If this is Herb qutab, a bare pan is the usual reason the first slice sticks. Butter only the parchment, not a pool of fat.
AI-generated photo.
3Stir the dry ingredients in one bowl and the wet ingredients in another. Combine them until the batter or dough for Herb qutab is even, with no dry streaks and no long mixing after that.
AI-generated photo.
4Scrape the mixture into the pan and level the top. Herb qutab bakes evenly only when the center is not a dome of unmixed batter.
- 🇦🇿 AzerbaijanWestern Asiaazerbaijan-qutab-step-4
Herb qutab, step 5
Step 5 · Bake about 41 min
5Bake at 400°F / 204°C until this is true: The crust of Herb qutab is deep gold and the center sounds hollow when tapped. The crumb is set, not wet or gummy. Start checking at 41 minutes. Opening the door early drops the heat.
Bake about 41 min
- 🇦🇿 AzerbaijanWestern Asiaazerbaijan-qutab-step-5
Herb qutab, step 6
Step 6 · Cool 10 min
6Cool Herb qutab in the pan for 10 minutes, then move it to a rack. Cutting while it is steaming collapses the crumb. Film Herb qutab in this shot order and no other: broth poured from a height into a bowl; beans or grains tender at the edge of a bite; the main piece taking a deep browning; a rest under a loose cover. Slate words for the editor: thistle, griddle, trivet, nappe, crisp, patina, drift, pebble, candle, peel.
Cool 10 min
How you know it is done
The crust of Herb qutab is deep gold and the center sounds hollow when tapped. The crumb is set, not wet or gummy.
If it goes wrong
- Herb qutab looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Herb qutab spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Herb qutab completely. Keep it covered at room temperature for 2 days, or wrap and freeze for a month. Refrigerate custard, cream, and fresh-fruit fillings the same day and eat them within 3 days.
How this dish helps your daily life
- Herb qutab is cooked by saute in Azerbaijan. The steps follow that technique, including the timing above.
- Egg or dairy is in the count, so the fat and protein on the panel include them.
Notes
Pregnancy. There is no alcohol in the required list. Wash produce and use pasteurized dairy if you add it.
Allergens in the required list: Gluten, Milk, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.