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Sarah Thompson ha publicado una actualización
Acabo de terminar el curso de Cocina Residuo Cero, que ha sido muy interesante. Una forma estupenda de aprovechar los restos de hierbas y verduras es rellenar un qutab azerbaiyano, que es una simple masa de harina y agua. Siempre se espolvorea con zumaque, ¡que a mí personalmente me gusta mucho!
I just finished the Zero Waste Cuisine course, which was very interesting. A great way to use up ends of herbs and veggies is to stuff them into an Azerbaijani qutab, which just a simple flour and water dough. It’s always sprinkled with sumac, which I am personally very heavy-handed with!
Traducido del inglés
Lana Mihajlović, Judy Keegan yMercedes Delgado de Miguel2 Comentarios-
Level:
Scoolinary Team
That qutab looks amazing, Sarah!
It’s clear you made great use of what you learned in the Zero-Waste Cooking course. The idea of using leftover herbs and veggies is super smart and with that touch of sumac, it must taste delicious. The dough looks perfectly golden and crispy too, definitely makes you want to try it!
Did you have a favorite filling combo, or did you just go with whatever you had on hand? We’d love to hear which combinations you enjoyed the most 😊
Thanks for sharing such a tasty and practical idea!
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That’s such a brilliant takeaway from the Zero Waste Cuisine course. You’ve turned sustainability into something delicious and culturally rich. Azerbaijani qutab is such an elegant solution—minimalist dough, maximum flavor. Stuffing it with herb and veggie ends not only reduces waste but also celebrates those overlooked bits that often carry the most aroma and character. And your love of sumac? I can just picture that vibrant tang dancing across the warm dough. Heavy-handed sounds perfect—it’s your signature flourish!
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