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How to make gata filling. Armenian gata: cooking a famous oriental sweet at home


Calorie content: Not specified
Cooking time: Not indicated

Armenian gata is very tasty and unusual. Puff pastry recipe with an unusual filling. Few people will guess what ingredients are included in its composition. Preparing gata Armenian easily and quickly, even a teenager can handle it. These are quite budget baked goods that do not require large expenditures. Products for her are always available in the kitchen of every housewife. Also see how to cook.

Required products:

For the test

- butter - 150 g,
- wheat flour - 250 g (plus a little more),
- natural yogurt - 100 ml,
- baking powder - ½ tsp.,
- salt - a pinch.

For filling

Sugar - 200 g
- wheat flour - 200 g,
- butter - 80 g,
- vanilla sugar- 10g,
- yolk for smearing.

How to cook from a photo step by step




1. In a bowl, combine the sifted wheat flour, baking powder, salt and butter (preferably cold). Chop the mixture with a knife or crush it into crumbs. Tip: instead of butter you can use margarine.




2. Add natural yogurt to the resulting crumb. Tip: Matsun (yogurt) is traditionally used, but it can be substituted natural yoghurt or kefir.




3. Knead elastic, in moderation soft dough... If the dough sticks a lot to your hands, you can add a small amount of flour. Roll the resulting dough into a ball and wrap in cling film... Refrigerate for 40-50 minutes. Tip: You do not need to knead the dough for gata for a long time, so that the butter does not start to melt from the warmth of your hands. As a result, more flour will be required - and this will change the structure of the dough not for the better.






4. Meanwhile, prepare the filling for the gata. Combine sugar, flour, butter and vanilla sugar in a bowl. Rub all ingredients thoroughly into crumbs. Tip: you need to use only butter for the filling, you should not replace it with margarine. The taste of the filling will depend on this, and it should be fragrant with creamy "notes".




5. Divide the cooled dough into two pieces and roll one of them into a thin layer.




6. Spread some of the filling over the entire surface of the layer and tamp it a little.






7. Roll the filled layer into a tight roll.




8. Using a soft brush, brush the surface of the roll with egg yolk.




9. Cut the roll into diamonds 4-6 cm wide. To make the cut look much more beautiful and appetizing, use a curly knife (ribbed). Do the same with the rest of the test.




10. Cover the baking sheet with parchment. Transfer the pieces to a baking sheet. Use a fork to make a "lattice" - this is a traditional pattern for the Armenian gata. Place the baking sheet in a preheated oven. Bake the flaky Armenian gata at a temperature of 2000C - 10 minutes, then reduce the heat and continue to bake it until tender, already at a temperature of 1800C - 20 minutes. The gata should be beautifully reddened. Remove from baking sheet and cool.






11. Armenian gata puff pastry ready. You can invite your family for a cup of aromatic tea.




Bon Appetit!
Also try to cook

Gata (kyata) is a well-known Transcaucasian (Armenian, Azerbaijani) national pastry from yeast dough with filling, which is puff pastry ... There are several varieties of gata, which differ in filling, dough mixing, and so on. The Gata is so diverse - Artsakh, Stepanavan, Karaklis, Gugar, Yerevan, Gyumri, all you can't name.

We bring to your attention a recipe - Gata (kyata) Armenian... For cooking Armenian - Karaklis ghats the dough is not rolled out very thinly, 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 yogurt - 1 tbsp.,
  • salt to taste
  • soda - 0.5 tsp.,
  • Filling:
  • Flour - 1.5 tbsp.,
  • icing sugar - 1.5 tbsp,
  • vanilla sugar - 1 tsp,
  • ghee - 80 g,
  • egg yolk for brushing - 1-2 pcs.

Preparation

  1. First of all, sift the flour with salt and soda. Add butter and chop with a knife until crumbled.
  2. Then, pour in kefir or yogurt, mix, roll the dough into a ball, then knead it a little (if the dough is thin, add flour).
  3. Next, divide the dough into 3 parts, put in a bag and refrigerate for 40 minutes.
  4. In the meantime, we will prepare the filling: for this, grind the oil with a mixer, icing sugar and vanilla sugar until white. Add flour and knead the filling with your hands until you get a crumbly homogeneous mass (add flour if you do not get crumbly). Divide the filling into three parts.
  5. Take the dough out of the fridge and roll each part of the dough into a rectangle, about 2-3 mm thick, distribute one part of the filling over the rectangle, roll it into a roll, stretch it and press it down with your hands to make the roll tighter.
  6. Place the rolls on a baking sheet, apply wavy patterns on top with a fork and pin the rolls in several places, if desired, brush the top with egg yolks.
  7. Cut the rolls directly on the baking sheet into 1/2-inch pieces with a curly knife. Move the pieces slightly apart from each other.
  8. Send the baking sheet to a preheated, up to 200 degrees, oven for 10 minutes.
  9. After this time, reduce the temperature to 180 degrees and bake until tender (until the gata is browned), about 20 minutes.

Enjoy your tea!

This is the set of products needed to prepare the Yerevan gata dough. You can take ghee ready-made or prepare it yourself at home. The temperature of the water for the dough should be 30 degrees.

Let's prepare a safe yeast dough... To do this, pour into a deep bowl warm water and we breed fresh yeast in it. Here we sift the flour mixed with salt, and begin to knead the dough. Kneading the dough for Gata is quite difficult, the dough is steep at first. As soon as the flour has taken all the water, we begin to add a little melted butter.

It took me about 10 minutes to knead the dough, and each time a new portion of ghee was added, the dough became softer and softer. Round off ready dough, cover and leave warm for 30 minutes. While the dough is standing, prepare the next portion of ghee (100 grams) for flaking the dough ...

And let's make the filling. For the filling, mix flour and ghee.

Rub flour and butter with your fingers until friable crumbs are obtained.

Add powdered sugar to the resulting crumb, mix the crumb again with your hands. The filling is ready. Let's put it aside.

Let's start sandwiching the dough with melted butter. The book indicates the exact weight of flour that may be needed when rolling and lamination of the dough, but the dough is absolutely not sticky, so I almost did not need flour. For convenience, I divided the dough into 2 parts and rolled out each one separately.

Roll out the dough into a layer 2 mm thick, use a culinary brush to coat the surface of the dough with ghee, fold the dough in half, wrapping it in butter, and roll it out again. Thus, we repeat the procedure 4-5 times, or until the ghee runs out. I got 7 layers.

As with kneading the dough, it is very difficult to roll out at the beginning, but with each added layer of butter, the dough becomes softer and softer. The resulting puff pastry we roll up into a tight roll.

Cut the roll into pieces weighing 200 grams each. From this amount of dough, we get 5 pieces of dough. We measure the filling: 170 grams for each product.

The traditional molding of the Yerevan gata is a round cake with a filling inside. In this form, gata is served in Armenia for holidays and weddings. To make a traditional gata, roll a piece of dough into a round thin cake. Put the filling in the center of the cake, leaving the edges free.

Next, we collect the edges to the center and carefully pinch. Lightly roll the blank with a rolling pin (or gently knead it with your hands) into a round cake 2 cm thick. You don't need to crush the filling too much, it should remain crumbly.

We shift the gata seam down onto a baking sheet covered with baking paper. We prick the top of the Yerevan gata with a fork in several places. Patterns can be applied over the entire surface of the dough (with a fork or the blunt side of a knife). Lubricate the surface of the gata with egg yolk and send it to bake in a preheated oven (at a temperature of 190-200 degrees) for 20-25 minutes or until tender.

From one piece of dough, I molded the familiar gata to our eyes in the form of individual cookies. With this molding, the filling does not spill out during baking and the oil does not melt at all, but there are some difficulties in forming the gata before baking - a small part of the filling spills out when the blanks are transferred to the baking sheet.

A friend from Armenia told me that it is correct to call this pastry "Kyata Yerevanskaya". So, the crumbly and tasty Kyata Yerevanskaya is ready! Despite the fact that there is no sweetness in the dough, the pastries turned out to be sweet due to the filling and very fragrant, although there are no fragrances in the composition. Bon Appetit!

Gata can be flaky and rich, with or without nuts, sweet and unleavened. A sense of home and taste from childhood is associated with this amazing pastry. The memory of my grandmother, whose aromas came from the kitchen when we returned home. She inherited this skill from her mother, who in turn cooked gata like no other. Basically, the great-grandmother made unleavened gata, which was distributed to numerous members of her large and branched family.

The gata has an ancient history. The first mention of the dessert can be found in the fable of Vardan Aygektsi (Armenian fabulist and preacher of the 13th century - author's note) "The Pig and the Gata". Gata was served from time immemorial, and it was customary to do it at the Meeting of the Lord. They certainly put a coin in it, a hundred promised the one who found great luck. In some regions of Armenia, the gata was laid out on a tray and placed on the back of the youngest in the family, and only then was cut. It was baked in a tonyr, and in some regions of the country the tradition has been preserved to this day, for example, in Garni.

The Armenian women who prepared the gata tried to convey all the warmth and love to the family members through the dish so that they would be lucky all year round.

Let's take a short trip to the regions of Armenia and see how it is prepared in different parts of the country. The main varieties are Artsakh (sponge dough with the addition of vanilla), Stepanavan (dough, dough, stuffing prepared as for Artsakh), Karakilis (Kirovakan), which is also prepared in a dangerous way. There are also Yerevan and Gyumri, they are prepared in a non-steam way. For the Yerevan gata, for example, the filling is fried and cut into pieces with a special curly knife. Gyumri is prepared like Yerevan, only sugar is not added to the filling. And many housewives add to the filling walnuts, almonds and even raisins, and from the spices cardamom and cinnamon. Gata is served with matsun and tea made from mountain herbs, it can be stored for a long time and even frozen.

Gavar gata recipe

7 eggs, of which 2 yolks will go to the filling, and one egg to grease the gata.

3 cups matsuna

1 teaspoon baking soda

400 grams of softened butter

0.5 teaspoon salt

Mix baking soda with matsun, let it rise. Then add eggs and mix thoroughly. Add oil. Add enough flour to make a soft dough. Knead the dough and divide it into 3 parts.

For filling:

400 gr. butter, 2 yolks

2 cups granulated sugar

Soda on the tip of a teaspoon.

Grind all ingredients thoroughly until smooth and add flour so that the filling becomes soft so that you can easily grease the dough with it.

Divide the filling into 6 parts

Cooking method. Take one part of the dough and roll out thoroughly. Coat the dough with 2 tablespoons of melted butter. Then take one part of the filling and carefully apply it to the surface of the dough. Fold the dough into a small square and set aside. Do the same with the remaining two parts of the test. And then roll out all three parts again and apply the filling, since we have 3 parts of the dough and 6 parts of the filling. After that, roll out each part of the dough in the form of a round gata. Lubricate with an egg, apply the pattern with a fork and bake at 180C to golden brown.

Whatever recipe and whatever filling you choose, dessert will always be a symbol national cuisine, family traditions and an invariable attribute of a feast.

You can start making cookies with the choriz filling. To do this, pour sifted flour into the bowl and make a depression in it. Melted butter should be poured into it.

Then the flour and butter must be mixed and rubbed with a spoon or with your hands until they become wet crumbs. If necessary, you can add a little flour to make the choriz crumbly.


Then add granulated sugar. Sugar is usually not added to the cookie dough, so the filling should be quite sweet.

In some cases, Armenian cooks substitute honey for sugar in the filling.




The horis should be mixed again and put into the refrigerator. In a closed container, it can be stored for several weeks and used as needed.


After that, you can start kneading the dough. Pour 2/3 of the measured flour onto the table. ... In the center of the slide, make a depression of flour and put cold butter cut into pieces into it.


Using a knife, mix the flour, chop with butter. You should get particles the size of buckwheat.

If you don't have butter, a high-fat margarine can be used as a last resort. Buy margarine not salty.




Then it must be reassembled in the form of a slide. In the center, make a wide funnel and break the eggs into it, separating one yolk. You will need it to grease the gata before baking.


The eggs must be gently mixed with a fork.


Then you need to pour in the yogurt and mix it with soda. Copious foam will appear.


Then add vanilla sugar and salt. Gently grabbing the flour crumbs from the edges, you need to knead a soft dough.


Add the remaining flour as needed. The dough should gather into a pliable, soft lump.

This amount of ingredients will make a lot of servings. Therefore, you do not need to bake everything at once, but half or a third. Put the rest of the filling and dough in the refrigerator (in a container or plastic bag), use in a couple of days. This way, you always have fresh baked goods throughout the week.




The dough should be divided into two portions. Each of them needs to be rolled into a rectangular layer 2-3 mm thick. The dough is quite fatty, so it does not need to be sprinkled with flour.


Pour half of the choriz on the cake and level it, leaving 1 centimeter free from the edges.


Then the filled dough should be rolled into a tight roll.


It needs to be greased with egg yolk and pricked in several places with a fork.


After that, the roll must be cut into portions. The width of each piece should be 2-2.5 cm.

The roll is sometimes not cut into rectangular pieces, but into triangles.




Gato should be carefully, using a wide knife or spatula, transferred to a baking sheet covered with parchment. You need to bake products at a temperature of 200 degrees for 20 minutes. Ready product has a beautiful golden color.


It is recommended to serve pastries with yogurt, kefir, milk; with black, green or herbal tea.

The culinary product does not stale for a week, it can even be frozen for future use, and then, if necessary, defrost and heated using a microwave oven.