▁d ough ▁that ▁is ▁cook ed ▁briefly ▁on ▁a ▁convex ▁gr iddle ▁known ▁as ▁sa j . ▁ ▁Com position ▁When ▁the ▁weather ▁gets ▁war mer , ▁the ▁number ▁of ▁d ishes ▁made ▁from ▁wild ▁plants ▁increases . ▁Q ut ab ▁belongs ▁to ▁ancient ▁A zer ba ij ani ▁cu is ine ▁and ▁later ▁on , ▁it ▁was ▁popular ▁in ▁South ▁C au cas ian ▁and ▁Jewish ▁cu is ine ▁as ▁well . ▁Q ut ab ▁is ▁made ▁by ▁creating ▁a ▁st iff ▁d ough ▁from ▁fl our , ▁water , ▁eggs , ▁and ▁salt . ▁The ▁d ough ▁is ▁rolled ▁into ▁a ▁thin ▁circular ▁layer ▁and ▁the ▁middle ▁of ▁each ▁circle ▁filled ▁with ▁stuff ing ▁before ▁finally ▁being ▁fol ded ▁into ▁a ▁cres cent ▁shape . ▁The ▁resulting ▁p att ies ▁are ▁gr idd led ▁on ▁both ▁sides ▁and ▁served ▁by ▁pour ing ▁over ▁but ter ▁on ▁top . ▁Q ut ab ▁is ▁usually ▁served ▁with ▁y og h urt ▁with ▁green ▁cor i ander , ▁f enn el ▁and ▁sum ac . ▁ ▁Vari ations ▁There ▁are ▁many ▁variations ▁of ▁q ut ab : ▁usually , ▁p ump kin ▁and ▁gre ens ▁are ▁used ▁as ▁fill ings . ▁There ▁are ▁also ▁Sh am ak hy ▁q ut ab , ▁Y ash yl ▁Q ut ab ▁and ▁Q ar ı n ▁q ut ab ı , ▁qu zu ▁q ut ab ı ▁( l amb ), ▁deve ▁q ut abi ▁specific ▁for ▁J or at ▁settlement . ▁They ▁are ▁regional ▁variations ▁of