For the dough, sift the flour through a sieve along with salt and soda into a deep bowl. Add butter and chop with a knife until crumbs form.

Add matsoni (kefir), stir, gather the dough into a ball, then knead a little. If the dough is too runny, add flour. Divide the dough into 3 parts, place in a plastic bag and leave for 40 minutes. on the bottom shelf of the refrigerator.

For the filling, beat the butter, powdered sugar and vanilla sugar until white with a mixer. Add flour and knead the filling with your hands until you obtain a crumbly, homogeneous mass. If it doesn't turn out crumbly, add flour. Divide the filling into three parts. Roll out each piece of dough into a rectangle 2–3 mm thick, spread some of the filling over it, roll it into a roll, stretch it and press it with your hands to make it denser.

Line a deep baking sheet with parchment. Place the rolls on the prepared baking sheet, apply wavy patterns on top with a fork, prick them in several places, and brush with yolks.

Cut the rolls directly into 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 with gata in an oven preheated to 200°C for 10 minutes, then reduce the temperature to 180°C and bake until golden brown, about 20 minutes. Serve gata hot or cooled with tea.

Traditional Armenian cuisine is rightfully considered one of the most delicious in the world. Recipes for various dishes of this cuisine go back many centuries; they have been passed down from generation to generation, each time becoming more and more improved. The housewife, trying to prepare any dish as deliciously as possible, introduced something new, and the secrets of cooking were passed from mother to daughter, from grandmother to granddaughter. Thus, numerous varieties of the same dish appeared. Let's take a look at dessert, and the most famous Armenian dessert is gata.

We will prepare the simplest option. But there are a large number of them. These are Yerevan, Karabakh, Baku and Nakhichevan gata. So how to properly prepare Armenian gata cookies from puff pastry?

• 300 grams of premium flour;
• 175 grams of butter;
• 120 grams of sugar or powdered sugar;
• 100 grams of kefir or sour cream;
• 2 eggs;
• 1 tablespoon milk;
• 10 grams of baking powder;
• 1 pinch of salt.

Cooking method

It’s difficult to immediately understand what an Armenian gata is: a pie, a puff pastry, a roll or a cookie? Since the finished dessert is cut into pieces, we will call it gata cookies. And yet, this homemade pastry is loved not only in Armenia, it is popular in Azerbaijan, Georgia, and Abkhazia.

The good thing is that affordable ingredients are used to prepare ghat. The only exception is matsoni - a traditional Caucasian fermented milk product, which is made mainly from sheep's milk and sourdough. We had to take what was on hand: kefir or sour cream, maybe unsweetened yogurt, maybe ryazhenka. These homemade cookies have an incomparable taste. The Armenian gata recipe contains a lot of butter, which makes the dough flaky and gives a special unique taste and juiciness to the baked goods. Everyone, without exception, both adults and children, like cookies. But those who are afraid of gaining weight or are on a diet will have to limit themselves: it is very high in calories, 322 kilocalories per 100 grams. But gata is worth trying!

Bon appetit!

Gata can be flaky and rich, with or without nuts, sweet and unleavened. These amazing baked goods bring back the feeling of home and the taste of childhood. A memory of my grandmother, whose aromas wafted from the kitchen when we returned home. She inherited this skill from her mother, who in turn prepared gata like no other. Basically, the great-grandmother made unleavened gata, which was distributed to numerous members of her large and extensive 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 has been served from time immemorial, and it was customary to do this at the Presentation of the Lord. A coin was certainly placed in it; a hundred promised great luck to the finder. In some regions of Armenia, gata was laid out on a tray and placed on the back of the youngest in the family, and only then 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 gata tried to convey all the warmth and love to family members through the dish, so that good luck would accompany them all year.

Let's take a short trip through the regions of Armenia and see how it is prepared in different parts of the country. The main varieties are: Artsakh (sponge dough with added vanilla), Stepanavan (prepare sponge, dough, filling 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-spread method. For Yerevan gata, for example, the filling is fried and cut into pieces with a special shaped knife. The Gyumri one is prepared like the Yerevan one, only sugar is not added to the filling. And many housewives add walnuts, almonds and even raisins to the filling, and cardamom and cinnamon as spices. Gata is served with matsun and tea 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 into the filling, and one egg for greasing the gata.

3 cups matsuna

1 teaspoon baking soda

400 grams softened butter

0.5 teaspoon salt

Mix soda with matsun and let it rise. Next add the eggs and mix thoroughly. Add oil. Add enough flour to make a soft dough. Mix 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 until the filling becomes soft so that you can easily grease the dough with it.

Divide the filling into 6 parts

Cooking method. Take one piece of dough and roll it out thoroughly. Brush the dough with 2 tablespoons of melted butter. Next, 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 dough. And then re-roll all three parts and apply the filling, since we have 3 parts of dough and 6 parts of filling. After this, roll out each piece of dough in the shape of a round gata. Brush with egg, apply the pattern with a fork and bake at 180C until golden brown.

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

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

Let's prepare straight yeast dough. To do this, pour warm water into a deep bowl and dilute fresh yeast in it. Sift the flour mixed with salt here and begin kneading 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 gradually add ghee.

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

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

Rub the flour and butter with your fingers until you get crumbly crumbs.

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

Let's start layering the dough with melted butter. The book gives the exact weight of flour that may be needed when rolling out and laminating the dough, but the dough is not sticky at all, so I barely needed any flour. For convenience, I divided the dough into 2 parts and rolled each one separately.

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

As with kneading dough, it is very difficult to roll out at first, but with each layer of butter added, the dough becomes softer and softer. Roll the resulting puff pastry 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 out the filling: 170 grams for each product.

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

Next, gather the edges towards the center and carefully pinch. Lightly roll the dough with a rolling pin (or gently knead it with your hands) into a round cake 2 cm thick. There is no need to press down the filling too much; it should remain crumbly.

Place the gata, seam side down, on a baking sheet lined with baking paper. We prick the top of the Yerevan gata with a fork in several places. You can apply patterns over the entire surface of the dough (with a fork or the blunt side of a knife). Brush the surface of the gata with egg yolk and bake in a preheated oven (at a temperature of 190-200 degrees) for 20-25 minutes or until done.

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

A friend from Armenia told me that it is correct to call this pastry “Kyata Yerevanskaya”. So, crumbly and tasty Kyata Yerevan is ready! Despite the fact that there is no sweetness in the dough, the baked goods turned out sweet due to the filling and very aromatic, although there are no flavors in the composition. Bon appetit!

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

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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

1. First of all, sift the flour with salt and soda. Add butter and chop with a knife until crumbs form.
2. 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).
3. Next, divide the dough into 3 parts, put it in a bag and put it in the refrigerator for 40 minutes.
4. 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 you obtain a crumbly, homogeneous mass (add flour if it does not turn out crumbly). Divide the filling into three parts.
5. 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.
6. 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.
7. 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.
8. Place the baking sheet in a preheated oven at 200 degrees for 10 minutes.
9. After this time, reduce the temperature to 180 degrees and bake until done (until the gata is browned), about 20 minutes.

Enjoy your tea!