Armenian Gata - 7 Cooking Recipes

Armenian cuisine is characterized by diversity and exoticism. Culinary traditions of individual regions of the country have many differences. For centuries, they have been formed and passed on to younger generations, filling the life of the local population with flavor and aromatic diversity. The topic of the article will be the recipes for cooking the Armenian ghat at home.

Gata is a Caucasian dessert, resembling a pie with a filling or a puff bun. It is unknown who created the delicacy and when, but historians found the first mention of the ghat in the work of Vardan Aygektsi called Pig and Gata, written at the turn of the 12th and 13th centuries.

Brave Armenian culinary experts are not afraid of experiments. Therefore, some dishes have many cooking options, and the ghat is no exception. In the kitchen of Armenia, these cookies are in high esteem. Professional chefs and ordinary housewives bake it for holidays and on weekdays.

It is impossible to name Gata easy for a figure and stomach, 100 grams of dessert contains 300 kilocalories.

The traditional recipe of the Armenian ghats

Flour and butter are the main ingredients of ghats.

Armenian kyata is prepared in various ways. I will consider popular cooking options. I will start with the traditional recipe, because it is the basis for experiments and the realization of culinary fantasies.

Ingredients:
  • Flour - 3 glasses.
  • Sour cream - 100 ml.
  • Butter - 150 g.
  • Sugar - 1 cup.
  • Egg yolk - 1 pc.
  • Soda - 0.5 spoons.
Cooking:
  1. I grind a hundred grams of butter with two cups of flour, add sour cream with soda and mix. Knead the dough. The result is a homogeneous elastic mass.
  2. For the filling, I grind the remaining flour, 50 grams of butter and sugar into crumb. Sometimes add a pinch of vanilla sugar. I divide it into four parts, each roll it into a layer three millimeters thick, spread the filling and make rolls.
  3. So that the Armenian gata has a glossy surface after baking, I lubricate the rolls with yolk diluted with water and cut them into slices. I spread the Kyatu on a baking sheet and send it to the oven. At 200 degrees bake for 20 minutes.
Video recipe

Gata from puff pastry

Under the influence of high temperature, the filling of the Armenian gata softens, soaks the dough and is converted into an oily cream.

Ingredients:
  • Puff pastry - 500 g.
  • Flour - 3 glasses.
  • Butter - 1 pack.
  • Sugar - 2 cups.
  • Egg yolk - 1 pc.
  • Vanillin - a pinch.
Cooking:
  1. I defrost puff pastry, after making stuffing. Lightly melted butter combines with sugar and flour, add vanillin. It turns out baby.
  2. I roll out the ready-to-use dough into a rectangle 5 millimeters thick, spread the filling and form a thick roll.
  3. Using a rolling pin, I give the roll a flat shape, after which I lubricate with a whipped yolk and cut it into pieces with a figure knife.
  4. I bake Armenian gata from puff pastry in an oven at 170 degrees until a beautiful crust appears.

Real round Armenian gata

Now I’ll consider the recipe for making real Armenian pastries - gata cake. Thanks to this original recipe, you will delight the family with a delicacy, the existence of which the household did not even realize.

Ingredients:
  • Butter - 100 g.
  • Flour - 500 g
  • Milk - 100 ml.
  • Dry yeast - 1 spoonful.
  • Egg - 2 pcs.
  • Sugar - 4 spoons.
  • Salt - 0.25 spoons.
  • Sugar vanilla - 1 spoon.

FILLING:

  • Ghee - 200 g.
  • Sugar powder - 1 glass.
  • Sugar vanilla - 1 spoon.
  • Flour - 1.5 cups.
  • Yolk - 1 pc.
Cooking:
  1. I make dough. In warmed milk, dissolve the yeast, add flour, stir and put in a warm place for half an hour, so that the mass increased. I beat eggs, butter and vanilla sugar, I put it into the dough together with salt.
  2. Gradually add flour, stir. I make a dense dough. I shift it to a suitable container and leave it under a lid in a warm place for another half an hour.
  3. Doing stuffing. I rub the flour with butter in my hands, add vanilla sugar and powdered sugar. It turns out a homogeneous crumb. I heat the oven to 180 degrees.
  4. I divide the dough into three parts, roll out small juices, grease with melted butter, spread the filling, connect the edges. Fingers form the workpiece and roll out with a rolling pin so that the cake thickness was one and a half centimeters.
  5. I spread the pies on a greased baking sheet, grease with egg yolk and send to preheated oven for 25 minutes. I take the finished gata out of the oven, put it on a towel and cover it.
Video recipe

Recipe Gata with Nuts

Gata is a sweet treat welcoming experiments. In the following recipe, I suggest adding some walnuts to the filling.This ingredient diversifies the taste of Caucasian cookies.

Ingredients:
  • Flour - 3 glasses.
  • Margarine - 300 g
  • Sour cream - 1 cup.
  • Walnuts - 0.5 cup.
  • Yolk - 1 pc.
  • Sugar - to taste.
  • Vanillin - 1 spoon.
  • Salt and soda - on a pinch.
Cooking:
  1. I mix two glasses of the sifted flour with salt and soda, I add 250 grams of margarine passed through a grater, I grind everything. I put sour cream into the dough and mix until smooth. It turns out elastic and elastic billet, which is divided into four parts. Each wrapped in a film and sent to the fridge for an hour.
  2. I am engaged in a stuffing. I chop walnut kernels with a knife or crush with a rolling pin into small chips, add sugar or honey, chopped butter and vanillin. I put a glass of flour into the mass and mix it up. Crumbs of a uniform consistence turn out.
  3. In turn, I take pieces of dough out of the refrigerator, roll them into rectangular cakes, spread out the stuffing and form rolls. I pierce each blank with a fork and apply a pattern, then cut it into triangles and spread it on a baking sheet with parchment paper, grease with yolk.
  4. I bake a gata at 180 degrees for a third of an hour.I control the process so that the crust is not too dark. Served with unsweetened tea, cocoa or frosting. It's still delicious.

Cooking Armenian gata on kefir

Armenian gata is made from sour cream, but kefir is also great. Sour-milk product adds unforgettable hues to the taste of the finished dessert.

Ingredients:
  • Butter - 250 g.
  • Flour - 3.5 cups.
  • Kefir - 0.75 liters.
  • Sugar - 0.5 cup.
  • Egg - 1 pc.
  • Yolk - 1 pc.
  • Vanilla sugar - 2 spoons.
  • Baking powder - 0.5 spoons.
  • A pinch of salt.
Cooking:
  1. Knead the dough. I pour 2.5 cups of flour into the bowl of the blender, add 125 grams of chopped butter, baking powder and some salt. I grind the mass. If there is no blender, I grind flour with butter by hand.
  2. The resulting baby comb with kefir and egg. Knead. I wrap it in a film and send it to a cool place for half an hour. While the dough is resting, doing the stuffing.
  3. The remaining oil is combined with a glass of flour, simple and vanilla sugar, mix to a uniform consistency. It turns out a soft filling that is easy to spread.
  4. The cooled dough is divided into two parts, rolled into layers of three millimeters thick, distribute and form the filling.I make shallow notches on the back side of the knife on the rolls, then cut each roll into 8 pieces.
  5. I put the prepared gata in a baking dish, grease with yolk and bake in the oven for 20 minutes at 175 degrees. I keep the dessert in an airtight container, otherwise it dries quickly.

Recipe for cooking gatsy on yogurt

As far as I know, Armenian culinary specialists use matzoni to prepare the kata in question. If you do not know, the matzoni is an Armenian sour-milk product based on milk and leaven.

Ingredients:
  • Butter - 1 pack.
  • Matsoni - 1 glass.
  • Egg - 1 pc.
  • Flour - 2.5 cups.
  • Soda - 0.5 spoons.
  • Yolk - 1 pc.

FILLING:

  • Ghee - 100 g
  • Sugar - 1 cup.
  • Flour - 1 cup.
  • Vanilla sugar - 2 packs.
Cooking:
  1. I mix the egg with butter, add matsoni, soda, flour and knead soft dough. If done correctly, it does not stick to hands.
  2. For the filling, carefully rub the butter with sugar, add the flour and continue to grind it to the state of crumbs. After adding vanilla sugar.
  3. The dough is divided into two halves. I roll each part into the reservoir, spread the stuffing on top, form the rolls and fasten the ends.
  4. Each roll is cut into pieces with a figure knife, spread on a baking sheet, grease with yolk and bake in the oven at 180 degrees until a beautiful crust appears.

The recipe of the Azerbaijani ghats

Prepare delicious Armenian Kyatu in Azerbaijan, where there are several varieties of treats. Among them are the Gata of Nakhichevan, Karabakh and Baku. They differ in cooking technology, but not significant. I will consider the simplest recipe of cooking - Baku gates. Contrary to simplicity, delicacy melts in the mouth and brings a lot of pleasure.

Ingredients:
  • Flour - 3 glasses.
  • Egg - 1 pc.
  • Sour cream - 1 cup.
  • Butter - 150 g.
  • Baking powder - 1 spoon.
  • Yolk - 1 pc.

FILLING:

  • Sugar - 1 cup.
  • Flour - 0.5 cup.
  • Frozen butter - 100 g
Cooking:
  1. In the sifted flour, add baking powder, egg, sour cream and soft butter. I knead the soft dough, wrap it in film, I send it to the refrigerator for half an hour.
  2. For the preparation of the filling, the oil from the freezer is passed through a grater, add sugar and flour. I grind the mass and put the stuffing in a cold place for a third of an hour.
  3. The dough is divided into three parts, rolled into layers, I spread the filling on top. From each layer I make a roll, cut into pieces, put it on a greased baking sheet.Every Kyatu grease yolk.
  4. Baking tray in the oven. At 180 degrees bake for 35 minutes. This time is enough for the kyata to acquire a beautiful crust.

I hope, thanks to the recipes that I shared, you will delight your family with delicious and flavorful Armenian cookies - gata.