Kyata is an Armenian cookie that will drive you crazy. Azerbaijan kyat recipe
Ethnic pastries are interesting to many of our housewives. In particular, they enthusiastically master the Transcaucasian recipes. True, so far, some kind of pies known as gata or kyata remain unfamiliar. Meanwhile, in Azerbaijan and Armenia, they are very popular and gain admirers from us, thanks to delicate taste and ease of preparation.
The Azerbaijani kyat recipe is still the most widely used, but others are studied by chefs very closely.
Naturally, every Armenian or Azerbaijani woman has her own ideas about proper baking. So, the gata has several varieties. First of all, they differ from each other by the test. We will describe the most popular variations of it in the article.
Karabakh kyat: the right dough
It can be recognized as the most laborious, since it is prepared exclusively with yeast, with which not all chefs are friends. However, the result of the work is worth trying. You should act in this way:
- A bag of dry yeast (17 grams) is dissolved in two glasses of warmed, but not hot water, one and a half glasses of flour (300 grams) and a pinch of salt are added.
- After good mixing, the container is set aside for half an hour to raise the yeast. Then half a packet of vanilla sugar is poured, four full (it is possible with a slide) tablespoons of ordinary and another 700 g of flour.
- Elastic kneading thick crust and left under a towel for a couple of hours until it doubles in size.
If you use this Azerbaijani kyat recipe, which, however, is present in almost the same form in Armenian cuisine, you will get fluffy and crispy pies with an airy taste.
Chopped kata dough
Those who have yeast dough turns out through time, they can go a simpler way. The Azerbaijani kyata is being prepared without their participation. The recipe is also used to create the Yerevan version of the gata, so it is approved by many chefs:
- A 200-gram pack of frozen butter is finely chopped with a knife and ground by hand with an egg, a glass of sour cream and three glasses of flour;
- Having achieved approximate uniformity, the dough is wrapped in food grade polyethylene and hidden in the cold for half an hour or an hour.
If you are preparing just such a gata, the recipe prescribes special further manipulations:
- The dough is rolled out as thinly as possible, greased with the filling (also with a thin layer), folded in half and rolled out again.
- Re-lubrication and rolling should be done at least twice more.
- Before baking, the layer is figuratively cut, the pies are smeared with an egg, possibly sprinkled with brown sugar.
Dough without interlayering
The non-layered Armenian gata is prepared even more simply. For the dough, combine two glasses of flour, softened butter (this time 150 g), a pinch of salt, two eggs, a couple of tablespoons of sour cream and half a spoon slaked soda... The dough is kneaded in the usual way - at the end of the process it should stick a little. Wrapped in plastic, it is again sent to the bottom of the refrigerator for the same period. The rolled layer is thickly covered with filling, rolled up with a tube, cut, and the pies are baked for about twenty minutes.
Sour cream can be replaced with half a glass of kefir. In this case, soda is not needed: the dough will turn out fluffy due to the liquid used.
Best filling
Both the Armenian and Azerbaijani kyat recipes agree on one thing: the preferred filling. Traditionally, in both cuisines, pies are made sweet (although there are savory versions, one of which we will describe below).
A quarter of a kilogram of butter is heated, cooled and chopped as small as possible. This crumb is ground with a glass of sugar and two glasses of flour. Vanilla is added for flavor, some add and lemon zest... The final substance should resemble fine bread crumbs.
A separate clarification: some housewives prefer not to heat the oil, but to use it in its original form. They say that the filling is softer this way. It is worth trying both versions and decide which kyata you like best.
Unsweetened gata
There are seasons in the mountains when the earth brings great amount greenery. And the hostesses do not miss the moment to pamper their family with delicious and vitamin dish... Any gata is taken as a basis, the filling recipe, however, is exhibited completely different. However, you can take the most primitive dough:
- Knead a pound of flour with a glass of water, half a pack of butter and a pinch of salt - eggs do not participate in it.
- The dough is rolled out very thinly, a frying pan is spread over it with the formation of sides, and the filling is laid inside.
- For her, at least dill, spinach, cilantro and onions are chopped in any ratio. The only limitation is not to overdo it with the onion, it can “hammer” all the other herbs. If possible, sorrel, nettle, water mint, buckwheat are added to the filling - any greens that are at hand and you like.
- From above, the kyata is closed with the same thin layer of dough, and it is placed from the middle, and then stretched to the sides. The edges need to be blind.
It is interesting that such gata is not baked, but fried, and very quickly, literally for a minute from each side. In this case, a flat frying pan (and ideally a tandoor) is used. This aromatic luxury is eaten with fermented milk drinks. Traditionally, gatyg was served with kyat with greens, but kefir, unsweetened fermented baked milk, ayran and even kvass are suitable, even if it is not of dairy origin.
Baking forms
The final product can be very different. For example, Armenian gata is traditionally made in the form of a large round pie: the bottom sheet of dough is laid out with filling, covered with the top layer and beautifully decorated. When serving, the baked goods are cut into sectors.
If we take the Azerbaijani recipe for kyat, it is more often suggested to roll the dough stuffed in a similar way and cut it obliquely. Alternatively, baked goods can be framed by triangles or collected in "bags" - in a word, they can be portioned pies. Usually housewives choose the cooking method that seems more convenient to them. In principle, no recipe prohibits the flight of culinary imagination or combination.
If I were a sultan ... I would eat gata!
I inherited two recipes for baking gata (in our family they pronounced kyatA). One of them turns out to be crumbly, this type of kyat resembles a cookie, and on the second - a small round butter cake, flatbread from yeast dough... These two recipes are united by a filling called horiz - a mixture of powdered sugar with ghee and flour. Today I propose to bake a round traditional kyata. In my childhood, it was mainly my great-grandmother who baked, and all sweet pastries belonged to oriental sweets. I remember stories that round kyat is baked on special occasions, for weddings, celebrations, but we always had it, it was baked goods for every day. Everything yeast cakes by A selection home recipes oriental sweets -
Compound: (I was expecting a large crowd of guests, so I baked 12 pies the size of an average plate. You can reduce the amount of products proportionally by half).
For butter yeast dough:
- Milk - 200 grams
- Yeast - 50 grams pressed (or 2 teaspoons dry)
- Sour cream - 150 grams
- Eggs - 4 pieces
- Sugar - 150-200 grams
- Butter - 100 grams
- Salt - 1/2 teaspoon
- Vanillin - 2 sachets (2 grams)
- Flour - about 700-800 grams + 100 grams for pouring when preparing and rolling the dough
- 2-3 yolks for greasing the top of the whale
- Odorless vegetable oil for greasing baking paper
For stuffing:
- Ghee butter - 300 grams
- Sugar - 400 grams
- Flour - 200-250 grams
Preparation
Prepare a dough for yeast dough - heat a glass of milk to a temperature slightly warmer than room temperature. Add yeast, add 1 tablespoon of sugar, about 100 grams of flour, stir. I use pressed yeast, I don't really trust dry yeast. Dough consistency like pancake dough.
Prepare dough Cover and leave warm for half an hour. The dough should greatly increase in volume.
Mix sour cream, sugar, vanillin and salt.
Beat with a whisk.
Beat with a whisk 
Add oil Mix the resulting mass with dough.
Mix with dough Add the sown flour in small portions.
Add flour Knead a breathable, non-sticky dough. Cover the dough and leave in a warm place for 30-40 minutes.
Add flour, knead the dough Prepare the filling for the kyat. (I immediately put aside a couple of tablespoons of ghee, because I want to make one kyata with salted filling, my great-grandmother called such a Shirak kyat. The Shirak kyat has an unusual and pleasant combination of salty filling with sweet and butter dough... Shirak kyata is very good with a cup of sweet). Fry the flour in a dry frying pan, stirring occasionally. Achieve Brown not necessary, as soon as the bottom of the flour begins to change color and a pleasant smell is felt, you can turn it off. Mix ghee with powdered sugar or fine sugar and add cooled flour in small portions. Do not pour out all the flour at once! You need no more flour than butter.
Mix the oil. icing sugar, flour Grind the filling into crumbs with your hands.
Grind into crumbs Meanwhile, the dough came up very well (I barely managed to catch it!)
The dough has increased in volume Grease your hands with butter or powder with flour and knead the dough until it completely ceases to stick to your hands.
Dough for kyatu Divide the dough into parts, set aside one part for the Shirak kyat with salted filling. Divide the filling "by eye" according to the number of future sweet pies. The kyata should not be very large, remember the cake that Nina, the heroine of Natalya Varley in the Caucasian captive, is eating under the immortal song “If I were a Sultan”? Roll out flat cakes 1-1.5 cm thick. Coat with melted butter.
Roll out round tortillas Place the filling in the middle. Each cake should contain about the same amount of filling in volume as the dough.
Lay out the filling Gather, pinching, the edges of the dough towards the center into an envelope, as if shaping.
Carefully pinch the edges and gently flatten the bun into a cake, turn it over with the seam down and roll it out, straightening it with your hands and trying to give it a round shape.
Form a cake Cover a baking sheet with parchment, grease with oil. Arrange the tortillas seam side down. Smear with yolk and apply a pattern with the back of the knife, usually rhombuses from stripes, if there is no special seal ( Great-grandmother had such a seal, I think, it is still in many Caucasian families, but an employee brought me for a photo, this seal was made in 1929).
Seal for kata Pierce the kyata in several places with a fork so that hot air comes out.
Brush with yolk, apply a pattern Bake a traditional round kyata in an oven preheated to 180 degrees for 15-20 minutes until a bright golden color.
Round kyata The last to cook is the Shirak kyat. I still have flour, mix it with butter, in such a proportion that you can grind it into crumbs. Lightly salt, the taste should be pleasant, slightly salty. Put this filling into the last cake. Kyata is ready. These pies do not stale for a long time, you can store them at room temperature in a tightly sealed container for a week. Bon Appetit!
Yeast dough gata The last digression, another impression of childhood - in the family of my mother's friend, a coin was baked into a kyat and the one who came across it was always very happy and it was believed that he would be lucky. At home, I also asked that they put a coin in the cake, I really wanted to pull it out. But great-grandmother never did this, because there is another belief - if the knife touches the coin when cutting the kyat, then the family will be in misfortune ... These are the things that come to mind when you cook according to the old family recipes... Now nothing prevents me from baking a coin and fulfilling my childhood dream. Why am I not doing this?
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 young generations, filling the life of the local population with a variety of flavors and aromas. The topic of the article will be recipes for making Armenian gata at home.
Gata is a Caucasian dessert that resembles a pie with a filling or puff bun... Who and when created the delicacy is unknown, but historians found the first mention of the gata in the creation of Vardan Aygektsi entitled "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 weekdays.
It is impossible to call gata easy for the figure and stomach, 100 grams of dessert contains 300 kilocalories.Traditional recipe for Armenian gata
Armenian kyat is getting ready different ways... I'll take a look at popular cooking options. I'll start with the traditional recipe, because this is the basis for experimentation and implementation. culinary fantasies.
Ingredients:
- Flour - 3 cups.
- Sour cream - 100 ml.
- Butter - 150 g.
- Sugar - 1 glass.
- Egg yolk - 1 pc.
- Soda - 0.5 tablespoons.
Preparation:
- Grind one hundred grams of butter with two glasses of flour, add sour cream with soda and mix. I knead the dough. The result is a homogeneous elastic mass.
- For the filling, grind the remaining flour, 50 grams of butter and sugar into crumbs. Sometimes I add a pinch of vanilla sugar. I divide it into four parts, roll each one into a layer three millimeters thick, spread the filling and make rolls.
- So that the Armenian gata after baking has a glossy surface, I grease the rolls with yolk diluted with water and cut into pieces. I spread the kyata on a baking sheet and put it in the oven. I bake at 200 degrees for 20 minutes.
Video recipe
Puff pastry gata
Under the influence of high temperature, the filling of the Armenian gata softens, soaks the dough and transforms into butter cream.
Ingredients:
- Puff pastry - 500 g.
- Flour - 3 cups.
- Butter - 1 pack.
- Sugar - 2 cups.
- Egg yolk - 1 pc.
- Vanillin - a pinch.
Preparation:
- Defrost puff pastry, after I make the filling. Combine slightly melted butter with sugar and flour, add vanillin. It turns out a crumb.
- I roll out the ready-to-use dough into a rectangle 5 millimeters thick, spread the filling and form a tight roll.
- Using a rolling pin, I give the roll a flat shape, then grease it with whipped yolk and cut it into pieces with a curly knife.
- I bake Armenian gata from puff pastry in the oven at 170 degrees until a beautiful crust appears.
Real round Armenian gata
Now I will consider a recipe for making real Armenian pastries - gata pie. Thereby original recipe you will delight your family with a delicacy that the household did not even know existed.
Ingredients:
- Butter - 100 g.
- Flour - 500 g.
- Milk - 100 ml.
- Dry yeast - 1 spoon.
- Egg - 2 pcs.
- Sugar - 4 tablespoons.
- Salt - 0.25 tablespoons.
- Vanilla sugar - 1 spoon.
FILLING:
- Ghee butter - 200 g.
- Powdered sugar - 1 glass.
- Vanilla sugar - 1 spoon.
- Flour - 1.5 cups
- Yolk - 1 pc.
Preparation:
- Making dough... I dissolve yeast in warmed milk, add flour, stir and put in a warm place for half an hour so that the mass increases. Beat eggs, butter and vanilla sugar, add to the dough along with salt.
- Gradually add flour, mix. I am making a dense dough. I transfer it to a suitable container and leave it under a lid in a warm place for another half hour.
- I am engaged in stuffing ... I rub flour and butter with my hands, add vanilla sugar and powdered sugar. It turns out a homogeneous crumb. Preheat the oven to 180 degrees.
- I divide the dough into three parts, roll out small juices, grease with melted butter, spread the filling, connect the edges. With my fingers I form a blank and roll it out with a rolling pin so that the thickness of the cake is one and a half centimeters.
- I put the pies on a greased baking sheet, grease egg yolk and send it to the preheated oven for 25 minutes. I take out the finished gata from the oven, transfer it to a towel and cover it.
Video recipe
Gata with nuts recipe
Gata is a sweet treat that welcomes experimentation. IN following recipe I suggest adding a little to the filling walnuts... This ingredient diversifies the taste of Caucasian biscuits.
Ingredients:
- Flour - 3 cups.
- Margarine - 300 g.
- Sour cream - 1 glass.
- Walnuts- 0.5 cups.
- Yolk - 1 pc.
- Sugar to taste.
- Vanillin - 1 spoon.
- A pinch of salt and soda.
Preparation:
- I mix two glasses of sifted flour with salt and soda, add 250 grams of margarine passed through a grater, grind everything. I add sour cream to the dough and mix until homogeneous mass... It turns out an elastic and elastic workpiece, which I divide into four parts. I wrap each one in foil and send it to the refrigerator for an hour.
- I am engaged in stuffing. I chop the kernels of walnuts with a knife or crush them with a rolling pin into small crumbs, add sugar or honey, finely chopped butter and vanillin. I add a glass of flour to the mass and mix. Crumbs of a uniform consistency are obtained.
- In turn, I take out pieces of dough from the refrigerator, roll them into rectangular flat cakes, spread the filling and form rolls. I pierce each workpiece with a fork and apply a pattern, then cut it into triangles and spread it on a baking sheet with parchment paper, smeared with yolk.
- I bake the gata at 180 degrees for a third of an hour. I control the process so as not to get too dark a crust. Serve with unsweetened tea, cocoa or fruit drink. It's still delicious.
Cooking Armenian gata on 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.
Ingredients:
- Butter - 250 g.
- Flour - 3.5 cups.
- Kefir - 0.75 liters.
- Sugar - 0.5 cups.
- Egg - 1 pc.
- Yolk - 1 pc.
- Vanilla sugar - 2 tablespoons.
- Baking powder - 0.5 tablespoons.
- A pinch of salt.
Preparation:
- I knead the dough. Pour 2.5 cups flour into the blender bowl, add 125 grams of chopped butter, baking powder and a little salt. I grind the mass. If there is no blender, I grind the flour and butter by hand.
- I combine the resulting crumb with kefir and an egg. I knead. I wrap it in plastic and send it to a cool place for half an hour. While the dough is resting, I am filling it.
- Combine the remaining butter with a glass of flour, plain and vanilla sugar, mix until smooth. The result is a soft filling that is easy to spread.
- I divide the cooled dough into two parts, roll it into layers three millimeters thick, distribute and form the filling. I make shallow notches on the rolls with the back of the knife, after which I cut each roll into 8 parts.
- I put the prepared gata in a baking dish, grease it with yolk and bake in the oven for 20 minutes at 175 degrees. I store the dessert in an airtight container, otherwise it dries quickly.
Recipe for cooking gata on yogurt
As far as I know, Armenian chefs use yogurt to prepare the considered kyat. If you don't know, yogurt is an Armenian fermented milk product based on milk and sourdough.
Ingredients:
- Butter - 1 pack.
- Matsoni - 1 glass.
- Egg - 1 pc.
- Flour - 2.5 cups.
- Soda - 0.5 tablespoons.
- Yolk - 1 pc.
FILLING:
- Ghee - 100 g.
- Sugar - 1 glass.
- Flour - 1 glass.
- Vanilla sugar - 2 packs.
Preparation:
- Mix the egg with butter, add yogurt, soda, flour and knead soft dough... If done correctly, it doesn't stick to your hands.
- For the filling, I diligently grind the butter with sugar, add flour and continue to grind to a crumb state. Then I add vanilla sugar.
- I divide the dough into two halves. I roll each part into a layer, spread the filling on top, form rolls and fasten the ends.
- I cut each roll into pieces with a curly knife, put it on a baking sheet, grease it with yolk and bake in the oven at 180 degrees until a beautiful crust appears.
Azerbaijani gata recipe
Delicious Armenian kyat is also prepared in Azerbaijan, where there are several varieties of delicacies. Among them are the gata of Nakhichevan, Karabakh and Baku. They differ in cooking technology, but insignificantly. I will consider the simplest recipe preparation - ghats of Baku. Despite its simplicity, the treat melts in your mouth and brings a lot of pleasure.
Ingredients:
- Flour - 3 cups.
- Egg - 1 pc.
- Sour cream - 1 glass.
- Butter - 150 g.
- Baking powder - 1 spoon.
- Yolk - 1 pc.
FILLING:
- Sugar - 1 glass.
- Flour - 0.5 cups.
- Frozen butter - 100 g.
Preparation:
- Add baking powder, egg, sour cream and soft butter to the sifted flour. I knead a soft dough, wrap it in foil, send it to the refrigerator for half an hour.
- To prepare the filling, I pass the oil 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, spread the filling on top. From each layer I make a roll, cut into pieces, transfer to a greased baking sheet. I grease each kyat with yolk.
- I send the baking sheet to the oven. I bake at 180 degrees for 35 minutes. This time is enough for the kyata to acquire a beautiful crust.
I hope, thanks to the recipes I have shared, you will delight your family with delicious and aromatic Armenian gata cookies. It goes well with any drinks: tea, coffee,
The classic recipe for Karabakh kyat is described in detail in several more editions of "Books about tasty and healthy food" of the 50s for enterprises Catering... We keep the proportions classic:
Dough - 650 g flour, 150 g sugar, 140 g melted butter, 4 eggs, 20 g yeast (obviously fresh) 10 g salt, 150 g water or milk, vanillin.
Filling - 600 g flour, 240 g ghee butter, 200 g icing sugar, vanillin.
Cooking technology: for cooking sponge dough We heat water or milk to 35 degrees C, dissolve the yeast, add half the flour, i.e. 300 g, knead, sprinkle with flour and leave for 4 hours in a warm place (at a temperature of 30-35 degrees C). Then add the rest of the products, knead the dough well and leave to ferment for another 1-2 hours with 1 pounding. Ready dough cut into 6 pieces, each of which is rolled into a circle and put the filling in the middle, collect the dough like a knot, press and turn. Slightly level the surface of the resulting flat disc with a rolling pin, grease it with an egg, decorate the drawing with a fork, pierce the top in several places with it and bake at a temperature of 160-280 grams until a bright golden color is obtained.
The finished product can be served in its entirety, as in the comedy film "Prisoner of the Caucasus", where the heroine Nina, with her eyes wide open, ate an appetizing whole kyat, or it can be served by cutting in any way. On the cut, you will see a layer of filling between the layers of the dough.
Unlike Karabakh, Yerevan kyat is prepared in different ways, while maintaining the principle - our aromatic filling is wrapped in puff or chopped dough with a roll. Someone is making dough on butter, someone adds kefir or yogurt, someone kneads only on the yolks. We offer you an optimal and time-tested recipe for Yerevan kyat, accessible to everyone and popular with many.
Dough - 2 cups flour, 200 g margarine, 1 egg, half a glass of sour cream, put half a teaspoon of soda or baking powder in the sour cream and stir.
Filling (the so-called horiz or streusel) - 2 tbsp. grind ghee with 1.5 cups of powdered sugar and 1.5 tbsp. flour, vanillin or vanilla sugar, grind until friable.
Cooking technology: chop the margarine with a knife together with flour into crumbs, add the egg and sour cream, knead the non-sticky dough. If necessary, add flour at the same time. Divide the dough into 4 balls and roll each ball into a layer, lay the filling (choriz) on it and roll it up, pinch the ends, put the roll on a baking sheet, flatten it with your hand, cut it into parallelepipeds or triangles with a curly knife, grease it with yolk and bake at 180 gr. From to golden crust... Serve chilled, you can sprinkle with icing sugar.
All types of kyata are dominated by the aroma of ghee with vanilla, seducing everyone! And if you are not too lazy, prepare the ghee yourself and melt it a little, then the smell will be even more beautiful.
Such pastries can be stored for quite a long time, similar to Christmas or New Year's.