Armenian cuisine is characterized by diversity and exoticism. The culinary traditions of individual regions of the country have many differences. Over the centuries, they have been formed and passed on to younger generations, filling the lives of the local population with flavor and aromatic diversity. The topic of the article will be recipes for preparing Armenian gata at home.
Gata is a Caucasian dessert that resembles a filled pie or a puff pastry. It is unknown who created the delicacy and when, however, historians found the first mention of gata in the work of Vardan Aygektsi called “Pig and gata,” written at the turn of the 12th and 13th centuries.
Brave Armenian chefs are not afraid of experiments. Therefore, some dishes have many cooking options, and gata is no exception. In Armenian cuisine, these cookies are held in high esteem. Professional chefs and ordinary housewives bake it on holidays and on weekdays.
Gata cannot be called easy on the figure and stomach; 100 grams of dessert contains 300 kilocalories. to contents ^
Traditional recipe for Armenian gata
Armenian kyata is being prepared in various ways. I will consider popular cooking options. I’ll start with the traditional recipe, because this is the basis for experiments and the realization of culinary fantasies.
Puff pastry gata
Under the influence of high temperature, the filling of the Armenian gata softens, permeates the dough and transforms into butter cream.
Real round Armenian gata
Now I’ll look at the recipe for making real Armenian pastries - gata pie. Thanks to this original recipe you will delight your family with a delicacy that the household didn’t even know existed.
- I'm making dough. I dissolve the yeast in heated milk, add flour, stir and put in a warm place for half an hour so that the mass increases. I beat eggs, butter and vanilla sugar, add them to the dough along with salt.
- Gradually add flour and mix. I make a thick dough. I transfer it to a suitable container and leave it covered in a warm place for another half an hour.
- I'm stuffing. I rub the flour and butter with my hands, add vanilla sugar and powdered sugar. The result is a homogeneous crumb. I preheat the oven to 180 degrees.
- I divide the dough into three parts, roll out small pieces, grease with melted butter, lay out the filling, and join the edges. I form the dough with my fingers and roll it out with a rolling pin so that the thickness of the cake is one and a half centimeters.
- Place the pies on a greased baking sheet, brush with egg yolk and place in a preheated oven for 25 minutes. I take the finished gata out of the oven, transfer it to a towel and cover it.
Gata recipe with nuts
Gata is a sweet treat that welcomes experimentation. In the next recipe, I suggest adding some walnuts to the filling. This ingredient diversifies the taste of Caucasian cookies.
Cooking Armenian gata with kefir
Armenian gata is made from sour cream, but kefir is also great. The fermented milk product adds unforgettable shades to the taste of the finished dessert.
Recipe for gata with matsoni
As far as I know, Armenian cooks use matsoni to prepare the kyata in question. If you don’t know, matsoni is an Armenian fermented milk product based on milk and sourdough.
- Butter - 1 pack.
- Matsoni - 1 glass.
- Egg - 1 pc.
- Flour - 2.5 cups.
- Ghee - 100 g.
- Flour - 1 cup.
- Vanilla sugar - 2 packs.
- Mix the egg with butter, add matsoni, soda, flour and knead the soft dough. If done correctly, it will not stick to your hands.
- For the filling, carefully grind the butter with sugar, add flour and continue grinding until crumbly. Then I add vanilla sugar.
- I divide the dough into two halves. I roll each part into a layer, put the filling on top, form rolls and fasten the ends.
- I cut each roll into pieces with a curly knife, place it on a baking sheet, grease it with yolk and bake it in the oven at 180 degrees until a beautiful crust appears.
- Sour cream - 1 glass.
- Baking powder - 1 spoon.
- Sugar - 1 glass.
- Flour - 0.5 cups.
- Frozen butter - 100 g.
- Add baking powder, egg, sour cream and soft butter to the sifted flour. I knead the soft dough, wrap it in film, and put it in the refrigerator for half an hour.
- To prepare the filling, I pass butter from the freezer through a grater, add sugar and flour. I grind the mass and put the filling in a cold place for a third of an hour.
- I divide the dough into three parts, roll it into layers, and spread the filling on top. I make a roll from each layer, cut it into pieces, and place it on a greased baking sheet. I grease each kyata with yolk.
- I put the baking sheet in the oven. I bake at 180 degrees for 35 minutes. This time is enough for the porridge to acquire a beautiful crust.
- Butter 100 grams
- Wheat flour 500 grams
- Milk 100 Milliliters
- Dry yeast 1 teaspoon
- Eggs 2 pieces
- Vanilla sugar 1 teaspoon
- Sugar 4 tbsp. spoons
- Salt 1/4 teaspoon
- Butter (ghee) 200 grams
- Powdered sugar 1 Cup
- We will need:
- 1 tbsp. kefir (yogurt)
- 2 eggs (yolks)
- 1/2 tsp. soda
- 200 gr. butter (room temperature)
- Ingredients
- pinch of salt
- Filling:
- 3 tbsp. flour (250 ml)
- 2 tbsp sugar
- vanilla sugar.
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- 300-320 g flour;
- 250 g butter;
- 1 glass of matsoni (fermented milk product);
- ? a large spoon of soda;
- a few drops of vanilla;
- 1.5 cups of powder;
- 0.5-1 glass of flour;
- 80 g ghee.
- Pre-sifted flour is poured into a kneading container.
- Add soda and a pinch of salt.
- Frozen butter is grated on a kitchen grater and added to a container with a mixture of bulk ingredients.
- A slide is formed from the oil, in the middle of which a depression is made into which the matsoni is poured. The dough is kneaded.
- The finished mass is divided into three portions, each of which is wrapped in cling film and put in the refrigerator for 30-49 minutes.
- These 40 minutes are used to prepare the filling: powder, vanilla and melted butter are mixed and ground until white using a mixer.
- At the end, add enough flour to make the filling crumbly. Divide into six equal portions - two for each piece of dough.
- Next, the dough is rolled out and one part of the filling is distributed, the edges are pinched, and the dough is folded several times. After this, the second part of the sweet filling is rolled out again and laid out. It is pinched again and folded several times. Similar actions are carried out with the remaining pieces of dough.
- Yerevan gata is baked on a baking sheet with parchment paper at an oven temperature of 200C for no more than 10 minutes, then the heat is reduced by 20C and baked until done.
- 0.25 kg butter;
- 0.5-0.6 kg flour;
- 2/3 cup kefir;
- 0.1 kg sugar;
- 2 eggs;
- ? large spoon of baking powder;
- 1 large spoon without a slide of vanilla sugar;
- a pinch of salt.
- Sifted flour is poured into the container (one glass of flour is left for the filling), baking powder, salt and half the specified amount of butter is laid out. The mass is mixed until smooth (you can use a mixer or blender).
- One egg is added, kefir is poured in. The dough is kneaded and left for the same period of time required to prepare the filling.
- The rest of the butter is melted in a water bath ( armenian recipe involves using softened rather than melted butter).
- A glass of flour, vanilla sugar and regular granulated sugar are added to the butter. Stirs. The finished mixture should have a homogeneous and soft structure.
- The dough is divided into halves, each of which is rolled out into a layer (up to 4 millimeters thick).
- One half of the filling is distributed over the rolled out layer so that the edges remain intact. The second half goes to the second layer.
- Two rolls are formed from the dough with filling, upper part which are brushed with lightly beaten yolk.
- Using a knife, apply shallow stripes along each of the rolls. Then they are cut into 7-8 servings each.
- Gata is baked in Armenian style when heated oven 175C for no more than 25 minutes. The finished sweet should acquire a ruddy golden color. Serve after cooling.
- packaging of finished puff pastry (0.5 kg);
- 0.2 kg butter;
- 0.4 kg sugar;
- a pinch of vanillin.
- The puff pastry is removed from the freezer to defrost.
- At this time, the filling is prepared: softened butter is ground with sugar, vanillin, egg and flour until crumbly.
- The dough is rolled out into a rectangular layer (no more than 5 millimeters thick).
- The filling is evenly distributed over the surface of the layer.
- A roll is formed, which is given a flat shape using a rolling pin.
- The top part is brushed with lightly beaten yolk.
- Small portions are cut with a figured knife.
- Products are baked in an oven heated to 170C. Readiness is determined by golden brownness - the sweets should be a rich golden color.
- ? glasses of nuts (walnuts, shelled);
- 0.48 kg flour;
- 0.25 kg margarine;
- 0.05 kg butter;
- 1 yolk;
- 0.3-0.4 kg of sugar;
- 0.25 g sour cream;
- a pinch of vanillin;
- a pinch of salt;
- a pinch of soda.
- Sifted flour (not all, two glasses) is mixed with salt, soda, grated margarine and sour cream.
- The mass is mixed until smooth and divided into four identical pieces, each of which is wrapped in cling film and left in the refrigerator for an hour.
- At this time, the preparation of the filling begins: the crushed nut kernels are ground into crumbs and mixed with sugar, vanillin and chopped butter.
- Flour (the remaining glass) is added to the mass and the mixture is brought to the state of crumbly crumbs.
- Each piece of dough is rolled out in turn into rectangular layers.
- The filling is distributed evenly.
- Rolls are formed, the surface is pierced in several places.
- The rolls are cut into triangles, which are greased with yolk and laid out on a baking sheet (it is recommended to use parchment paper).
- The products are baked in an oven heated to 180C for no more than 20 minutes.
Azerbaijani gata recipe
Delicious Armenian kyata is also prepared in Azerbaijan, where there are several varieties of the delicacy. These include the Nakhichevan, Karabakh and Baku gats. They differ in cooking technology, but not significantly. I'll consider simplest recipe preparations - Baku ghats. Despite its simplicity, the delicacy melts in the mouth and brings a lot of pleasure.
I hope that thanks to the recipes that I shared, you will delight your family with delicious and aromatic Armenian cookies - gata. It goes well with any drinks: tea, coffee, cocoa, fruit and berry compotes and juices. Bon appetit!
Armenian gata round
On holidays, Armenian families always prepare gata. If you want to learn how to make round Armenian gata at home, read on. Your guests will love these baked goods!
INGREDIENTS
First of all, prepare the yeast sponge dough. To do this, add yeast and sifted flour to warm milk and stir everything until it reaches the consistency of sour cream. Leave to rise for 30 minutes in a warm place, and during this time beat the eggs with sugar, vanilla and butter. Add salt, eggs and butter to the dough, knead the dough and leave again for 40 minutes.
Cooking horiz. For it, we need flour, pounded by hand, which must be mixed with powdered sugar and vanilla sugar. Mix everything thoroughly, adding melted butter. During this time, preheat the oven to 180 degrees.
We form a gata. Divide the dough into three parts and roll out into small pieces, brushing with melted butter. Pour the filling inside and pull it from the edges, giving it a “bun” shape, then flatten the gata and form a flat cake 1.5 cm thick. Place it on a greased baking sheet and put it in the oven, brushing the top with egg yolks. It is advisable to pierce the gata with a fork in several places so that it bakes evenly.
Bake for 25-30 minutes. The dish is ready, bon appetit!
Armenian gata
How to cook Armenian gata
Step-by-step recipe description
1. Grind flour and salt into crumbs and butter. Quench soda in kefir (yogurt), add to flour with butter, knead the dough. Let the dough stand for 20-30 minutes.
2. During this time, prepare the filling. Add sugar to flour and grind into crumbs with butter.
3. Roll out the dough into a thin layer, put half of the filling on it and smooth it over the entire surface.
4. Roll into a roll and pinch the ends of the roll. Roll out the roll into a layer, add the remaining filling and roll again. Roll out the roll again into a layer 1-1.5 cm thick. Brush the top with beaten egg and cut the dough into diamonds, or triangles, or squares (whichever you prefer).
5. Place the preparations on a baking sheet covered with baking paper. Bake at 180-200 degrees until golden brown.
6. Bon appetit!
I love this deliciousness! I’m taking the recipe for myself and will definitely make it! I haven’t eaten for a hundred years... I even forgot about it!
Thank you
Delicious pastries. Bake it, you won’t regret it!
Well, I immediately determined, unmistakably, who created this beautiful delicacy.
Olya, I tried. These are so delicious, bake them.
Yes, my dear, you’re good, I’ll start soon. I promised you! Sobakevna finally comes to her senses. Another 3-4 months and that’s it, I followed your entire program. Except for cakes. I can't defeat them. You definitely have to be a master here. How is your health?
Okay, I waited longer than three months, I’ll be patient.
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All about culinary art...
Armenian gata: preparing the famous oriental sweet at home
The Armenian gata (kyata) is known throughout the world. This oriental sweetness served not only to the usual, but also to festive table. In our homeland, not a single wedding or other significant event is complete without it. In Armenia there is even a sign: if in New Year When cutting a round gata, the knife touched a coin, which the hostess puts in the dish before baking; this promises misfortune in the coming year. In our country, this sweetness reminds many of cookies, but calling gata that way is at least incorrect.
Traditional round gata
Depending on the region of the country, cooking recipes differ, including the dough itself. In one corner of Armenia it is made using a straight method, in another - with dough, in a third - from puff pastry. The shape of the sweet can also be different: from small rectangular products to a large round cake. The last option is traditional.
Yerevan baked goods ingredients:
The last four products on the list are used for filling. If matsoni is not available, then this is not a problem, since you can prepare Armenian gata at home using regular kefir. Instructions:
It should be noted that if this dish is prepared from yeast dough, then it must be layered in the same way, as described in points 8-9.
Recipe for gata in the form of “cookies”
If vanilla is included in the product list, then it is preferable to use this product in its natural liquid form. This is exactly what Armenians use, who love to add it to sweets and desserts.
Ingredients for gata in the form of cookies:
One of the eggs is needed to grease future baked goods; for this you only need the yolk. From the specified amount of products you will get an average of 15-16 sweets. If desired, the number of servings can be changed in one direction or another, but then adjustments should be made for the baking time (sweets larger size bake longer, thinner and smaller ones – respectively, faster). If a delicious round gata involves layering, this recipe doesn't require that. Preparation step by step:
To store this confectionery product, it is recommended to use a resealable bag or container with an airtight lid, then it will remain soft and not dry out.
Gata recipe from ready-made puff pastry
Considering the busyness modern man, you don’t always have time to prepare puff pastry yourself, but this is not a reason to deprive yourself of this Armenian delicacy. Store-bought puff pastry can also be of high quality and tasty.
Ingredients for Armenian liver:
One of the specified number of eggs is intended for greasing products before baking, for which only the yolk is used. This recipe for Armenian gata is practically the simplest of all the options. Cooking diagram:
This is not only the simplest, but also the fastest way to prepare gata from puff pastry. The process takes a minimum of time, and the result is not inferior in taste to more complex analogues.
Gata with nuts
Over time, any popular dish becomes a victim of experiments, and sometimes quite successful ones. These include a version of this treat with walnut kernels. We take:
The amount of sugar in the recipe depends on the desired sweetness of the finished product, so it can be adjusted to your taste. How to prepare puff gata with nuts step by step:
No matter what recipe these sweets are prepared according to, the result of each of them is beautiful and appetizing products, which is confirmed by numerous photos and videos.
Video: Armenian gata (kyata) - the best recipe
Round gata (Armenian Gata)
Sweet vanilla flatbreads stuffed with butter, flour and sugar.
Ingredients
for horiz
Description of preparation
Everyone lights a fire under their own gata
Armenian proverb
Today for tea delicious pastries from rich yeast dough - Armenian round Artsakh gata with filling.
Armenian traditions
Gata is always present on the festive Armenian table. The wedding tradition of bringing gata along with the bride's dowry is not forgotten today. The bride brings sweets to the groom's house - baklava and gata. Gata is served to girls and women who help dress the bride before the wedding.
Lent covers seven Sundays and reflects memorable events: life in paradise, the expulsion and return of the prodigal son, parables about the steward, the unrighteous judge, the prophecy of the Second Coming and the Entry into Jerusalem. On Michink (Midday, February 14, Candlemas), according to tradition, Armenians bake Lenten gata without breaking Lent. They always hide a coin in the bagarch. Luck will smile on the one who gets a piece of gata with a coin.
Gata is diverse! The dough can be puff pastry, unleavened or yeast. Artsakh, Stepanavan, Karaklis ghats are prepared using the sponge method, Yerevan and Leninakan - without steaming. The gata filling (made from flour, sugar and ghee) is called horiz . Khoriz is usually sweet, but it can also be salty, as in Gyumri (Leninakan).
Real delicious gata can be prepared exclusively by hand - from kneading the dough and preparing the khoriza to applying the ornament before baking.
In museums and family archives are stored gatanakhshi , with the help of which Armenian housewives squeezed out patterns on the gat. Wood in Armenia has always had the most careful attitude. The wood was used to decorate homes and make household items. They say that the best master carvers came from Van (part of Armenia until 1915, transferred to Turkey in 1923). Family patterns on round gatanakhshas were not repeated. Gatanakhshi with heraldic ornaments were carved several centuries ago, and modern Armenian craftsmen are reviving the tradition today.
Without experience and skill, it is unlikely that you will be able to apply an authentic ornament to baked goods, but using a knife and fork is quite accessible to a beginner. Using the back of the knife, press on the finished product, obtaining a diamond-shaped pattern, and using a fork, make shaped punctures in the top layer of the gata.
Other folk culinary traditions have similar baked goods. “Gatu”, “kyatu”, “gatlamu” Azerbaijanis prepare (gat – layer). Georgian cuisine bakes delicious "kadu". Kyrgyz people do "kattoma kemech". Turkmen cook "gatlagly", and for wedding ceremonies they are fried in oil "gatlam". "Katlamu" Uzbeks bake in tandoor ovens.
Armenians living on the Don are skilled in preparing sweet pastries. We prepare round sponged and unspread gats of different sizes, in the form of flat cakes and oval flat “pies”.
Step 1: prepare the dough.
Using a fine sieve, sift 400 grams of wheat flour, half a teaspoon, into a deep bowl baking soda and a pinch of salt.Grate 250 grams of cold butter there on a fine grater. Mix these ingredients with a tablespoon until smooth. We collect the resulting crumbs in a heap, make a depression in it, pour 1 glass of kefir into it and drive in 1 chicken egg without shell.
With clean hands, knead into a homogeneous and soft dough. If it turns out too liquid and sticky, add a little more flour to it. Then roll the dough into a ball, wrap it in plastic cling film and place it in the refrigerator on the lowest shelf. Keep the dough in the cold for 30 - 40 minutes.
Step 2: prepare the filling.
While the dough is infusing, preheat the oven to 180 degrees, cover a non-stick baking sheet with a sheet of baking paper and begin preparing the filling. Sift 120 grams of wheat flour and 1.5 cups of powdered sugar into a clean deep bowl.
Add 1 teaspoon of vanilla sugar to the same container and grate 80 grams of cold butter on a fine grater. Grind these ingredients into crumbs with clean hands.
If the filling is not crumbly, add a little more flour and mix again until it has a loose, sandy texture. Then divide the filling into 3 equal parts.
Step 3: form the Armenian gata.
After 30 - 40 minutes, take the dough out of the refrigerator, remove the plastic wrap from it, place it on a cutting board and divide it into 3 equal parts with a kitchen spatula. Then sprinkle the countertop with a small layer of wheat flour, place 1 piece of dough on it and roll it out with a rolling pin into a thick layer 3 millimeter.
You should end up with a large flour rectangle. Distribute 1 part of the filling on its surface.
Roll the dough into a tight roll and cut it into portions diagonally or straight. The cutting and length of the portions depends on your desire, but generally the length does not exceed 7 centimeters. Place the small rolls on a baking sheet prepared for baking, leaving some free space between them. 3 – 4 centimeter
We form the rest of the gata in the same way until the dough with filling is finished. Then beat one or two chicken yolks into a deep plate and add 1 tablespoon of whole pasteurized milk to them. Beat them with a table fork until smooth. Then, using a baking brush, grease the small rolls with the resulting mixture and proceed to the next step.
Step 4: bake Armenian gata.
Place the baking sheet with the still raw dessert into the preheated oven.
Bake Armenian gata until golden brown 20 - 25 minutes. After the required time has passed, we put it on our hands oven mitts, take the baking sheet out of the oven and place it on the countertop.
Cool the dessert slightly, use a kitchen spatula to transfer it to a large flat dish and serve the gata to the table.
Step 5: serve Armenian gata.
Armenian gata is served warm or chilled. This dish does not need any additions, but if desired, the gata can be served with sour cream or any creams: custard, chocolate, lemon-banana and many others. Enjoy!
Bon appetit!
If desired, you can add raisins or chopped nuts to the filling.
Kefir or matsoni can be replaced with sour cream.
If desired, you can make longitudinal stripes on the rolls with a table fork and then cut them with a curly knife.
If desired, butter can be replaced with premium quality margarine.
Gata (kyata) is a well-known Transcaucasian (Armenian, Azerbaijani) national confectionery product made from yeast dough with filling, which is a puff pastry. There are several varieties of gata, which differ in filling, dough kneading characteristics, and so on. Gata is so diverse - Artsakh, Stepanavan, Karaklis, Gugar, Yerevan, Gyumri, you can’t list them all.
We present to your attention the recipe - Gata (kyata) Armenian. For cooking Armenian - Karaklis Ghat The dough is rolled out not very thin, a thick layer of filling is laid out, rolled into a roll, which is cut into pieces and.
Armenian gata recipe
5 from 1 reviews
Gata (kyata) Armenian
Type of dish: Baking
Cuisine: Armenian
Ingredients
- Dough:
- Flour - 2 tbsp.,
- butter - 250 g,
- kefir or matsoni - 1 tbsp.,
- salt - to taste,
- soda - 0.5 tsp,
- Filling:
- Flour - 1.5 tbsp.,
- powdered sugar - 1.5 tbsp,
- vanilla sugar - 1 tsp,
- ghee - 80 g,
- egg yolk for greasing - 1-2 pcs.
Preparation
- First of all, sift the flour with salt and soda. Add butter and chop with a knife until crumbs form.
- Then, pour in kefir or matsoni, mix, roll the dough into a ball, then knead it a little (if the dough is liquid, add flour).
- Next, divide the dough into 3 parts, put it in a bag and put it in the refrigerator for 40 minutes.
- In the meantime, let's prepare the filling: to do this, beat the butter, powdered sugar and vanilla sugar with a mixer until white. Add flour and knead the filling with your hands until a crumbly, homogeneous mass is obtained (add flour if it does not turn out crumbly). Divide the filling into three parts.
- Remove the dough from the refrigerator and roll each part of the dough into a rectangle shape, approximately 2–3 mm thick, distribute one part of the filling over the rectangle, roll into a roll, stretch it and press down with your hands to make the roll denser.
- Place the rolls on a baking sheet, apply wavy patterns on top with a fork and prick the rolls in several places; if desired, brush the top with egg yolks.
- Cut the rolls directly on the baking sheet into 2.5 cm wide pieces with a curly knife. Move the pieces away from each other a little.
- Place the baking sheet in a preheated oven at 200 degrees for 10 minutes.
- After this time, reduce the temperature to 180 degrees and bake until done (until the gata is browned), about 20 minutes.
Enjoy your tea!
What is gata? It is synonymous with bliss. In Armenia, this round flatbread with a delicate creamy vanilla taste not only enjoys constant popularity, but has even become part of folk rituals, just like our loaf. They celebrate weddings with her and celebrate the New Year. The bride must bring a basket of gata to the groom's house. And on December 31, the housewife puts a coin in the dough before baking. If the knife touches the flatbread while cutting it, next year will be unhappy. But if someone gets a piece with a coin, then good luck awaits him. The delicious Armenian gata pastry became famous on Soviet television. It is eaten by the “athlete, Komsomol member and simply beautiful” Nina in the film “Prisoner of the Caucasus.”
Your own gata is closer to paradise
Since this pastry has become a kind of national symbol, there are many regional varieties. And residents of every corner of the country claim that their gata (also called kyata) is the most delicious. The product is made from sponge and simple yeast dough, with sweet and salty fillings, various shapes: round, in the form of rolls and so on. The technology of kneading and layering with filling also has its own regional characteristics. Therefore, it is difficult to say unambiguously how to prepare Armenian gata. Indeed, in the country there is even a special recipe for the lazy - from ready-made puff pastry. If we take as a basis that classic kyata is from the capital, Yerevan, then let’s consider this recipe first.
In Yerevan it is prepared using a straight method. The whole highlight of the dessert lies in the fact that it is used large number butter, which is simply pressed into the dough, making it no longer resemble yeast dough, but puff pastry. Sift two glasses of flour through a sieve into a deep bowl, add a pinch of salt and half a teaspoon of soda. A pack of butter (250 g) taken out of the freezer and quickly grated into flour. A certain crumb is formed, which needs to be formed into a slide and a depression made at its top. Pour a glass of matsoni into it. This is the name of the Armenian national fermented milk product. Matsoni can be replaced with regular fat kefir. Mix the dough, form a bun, knead a little, divide into three equal parts. Wrap them in cling film and place them on the bottom shelf of the refrigerator for 40 minutes.
Preparing the filling
As already noted, there are sweet and salty Armenian gata. The recipe for Yerevan kyata involves filling with vanilla (a spoon), powdered sugar (one and a half glasses) and (80 g). Beat these ingredients with a mixer until white. Then add flour - as much as is needed to obtain a homogeneous and crumbly mass. We take out a piece of dough, roll it into a pancake, grease it with melted butter. Fold it in four or five times, remembering to grease it each time. Roll up the roll, cut into pieces and roll out again into a flat cake. Place the filling in the middle, pinch the ends and roll out again. In the end, we should have a round cake half a centimeter thick. This is how Yerevan gata differs from Gyumri gata: it has the shape of a roll.
Baking
Lay out a baking sheet and place our flatbread there. We make punctures in several places with a fork to prevent the formation of bubbles. You can also apply wavy patterns to the surface and form beautiful edgings. To secure the artistic decoration, brush the top of the cake with egg yolk. Preheat the oven to 200°C. How long should Armenian gata be baked? The recipe advises that after 10 minutes, reduce the temperature to 180 °C and wait until the product acquires a golden-brown hue.
Armenian butter gata: step-by-step recipe
In Kirovakan, this dessert is made using the sponge method. First, heat the milk or water to 35 °C. Dissolve the yeast in the liquid and add half the total amount of flour. It will come out very batter. We put it in a warm place for two hours. Then we successively add granulated sugar, vanillin, milk and salt to the dough. Add flour. Knead for at least 10 minutes, after which we put the dough in a warm place again for half an hour. During this time we prepare the filling. We have already looked at how sweet Armenian gata is made. The recipe from Leninakan will help us create a culinary product with sour filling. You can rub the filling inside the dough along with butter. Every time we roll a pancake, we not only coat it with fat, but also add a little cottage cheese. Then the gata will resemble the Bulgarian banitsa. Or you can distribute the filling, as in khachapuri: put it in the middle, pinch the edges of the flatbread. There is another way to form a gata. Roll out the dough into a pancake. Place the filling on top. Roll the dough into a roll and again, carefully so as not to tear it, roll it out with a rolling pin or press it with your hands. This gata is baked for about half an hour, first on moderate heat, and then on low.
New Year's or wedding recipe
The usual filling for gata is called khoriz in Armenia. It is made from butter - melted or, conversely, frozen, and flour. But on the days of major holidays, raisins, crushed nuts, and candied fruits can be added to the khoriz. Since such a filling is poorly rubbed into the dough and can cause it to break through, the festive Armenian gata is formed in a different way. The recipe advises to thoroughly layer the yeast base, kneaded using the sponge method, with butter. Using a thick rolling pin, roll out the elastic dough into a large square or rectangle no more than three millimeters thick. Let's prepare a festive horiz. First place it in freezer 80 grams of butter. Sift 120 g of premium flour into a deep bowl and mix with one and a half cups of powdered sugar. Let's also add a spoonful of vanillin. Quickly rub the frozen butter into this mixture. With clean hands, we begin to squeeze it all until something similar to crumbs is formed. You have to act quickly before the butter melts. Add candied fruits, raisins, roasted crushed nuts, zest. Knead the choriza.
If it is not crumbly, add flour. Spread the filling over the surface of the “pancake” in an even layer. Roll the gata into a tight roll. We cut this sausage into pieces of equal width diagonally. Lubricate them with a mixture of yolk and milk. Place the roll pieces on a baking sheet, leaving 3-4 centimeters of free space between them. Bake in an oven preheated to 200°C for about half an hour.
"Lazy" gata
This is a great recipe for those who don't know how or don't like to cook. This Armenian gata is made from puff pastry. It must first be defrosted at room temperature and the cellophane cover removed. Carefully unwrap the bag and cut off a piece. Dust a work surface with flour and place the puff pastry on it. Roll out into a rectangle. Place and distribute the filling evenly over the entire surface. Roll it up and cut it into pieces. Place on a baking sheet, grease the top of the products with yolk. We bake this gata at 180°C.
There are a lot of options for preparing this traditional Armenian pastry! In fact, residents of every corner of the country claim that their gata (also called kyata) is the most delicious.
The product is made from sponge and simple yeast dough, with sweet and savory fillings, in various shapes: round, in the form of rolls, and so on. I decided to opt for this simplified version preparing the dough in a non-steaming way. Typically, such dough is prepared with the addition of the Armenian national fermented milk product - matsoni. If we don't have it, we replace it with sour cream...
The whole highlight of the dessert is that a large amount of butter is used; it is its addition to the dough that is somewhat reminiscent of puff pastry. The usual filling for gata is called khoriz in Armenia. It is made from butter - melted or, conversely, chilled, vanillin, sugar and flour. But on major holidays, raisins, crushed nuts, candied fruits, and orange zest can be added to the horiz. So let's get started...