Why Qutab deserves more attention

Qutab rarely gets the international recognition it deserves. The richly layered complexity is genuine, not simple, and the technique involved in using quince correctly takes real skill.

Azerbaijani cuisine reflects Turkic, Persian, and Caucasian influences meeting at a historical crossroads. I encountered it first in a Baku meykhana restaurant and that context helped me understand it properly. doshab grape molasses is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Qutab is the dish to start with.