Azerbaijani kyata recipe. Puff pastry kyata (gata)

Reviews (2)

1

Prepared by: Zoya Shunina

10/09/2020 Cooking time: 1 hour 20 minutes

Kyata “Baku” is a wonderful cookie of Azerbaijani cuisine. Soft on the inside and crispy on the outside, aromatic and very tasty. Gorgeous cookies made from a minimum of ingredients that any housewife has.

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:

• 300-320 g flour;
• 250 g butter;
• 1 glass of matsoni (fermented milk product);
• ¼ large spoon of soda;
• a pinch of salt;
• a few drops of vanilla;
• 1.5 cups of powder;
• 0.5-1 glass of flour;
• 80 g ghee.

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:

1. Pre-sifted flour is poured into a kneading container.
2. Add baking soda and a pinch of salt.
3. Frozen butter is grated on a kitchen grater and added to a container with a mixture of bulk ingredients.
4. A slide is formed from the butter, in the middle of which a depression is made into which the matsoni is poured. The dough is kneaded.
5. The finished mass is divided into three portions, each of which is wrapped in cling film and placed in the refrigerator for 30-49 minutes.
6. These 40 minutes are used to prepare the filling: powder, vanilla and melted butter are mixed and ground until white using a mixer.
7. At the end, add enough flour to make the filling crumbly. Divide into six equal portions - two for each piece of dough.
8. 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.
9. 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.

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.

Chopped dough for kyata

Those who get yeast dough every once in a while can take a simpler route. Azerbaijani kyata is prepared without their participation. The recipe is also used to create the Yerevan version of gata, so it is approved by many culinary specialists:

• 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 homogeneity, the dough is wrapped in food grade polyethylene and hidden in the cold for half an hour to an hour.

If you are preparing just such a gata, the recipe prescribes special further manipulations:

1. The dough is rolled out as thin as possible, spread with the filling (also not a thick layer), folded in half and rolled out again.
2. Re-oiling and rolling should be done at least twice more.
3. Before baking, the layer is cut into shapes, the pies are coated with egg, and possibly sprinkled with brown sugar.

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:

• 0.25 kg butter;
• 0.5-0.6 kg flour;
• 2/3 cup kefir;
• 0.1 kg sugar;
• 2 eggs;
• ¼ large spoon of baking powder;
• 1 large spoon without a slide of vanilla sugar;
• a pinch of salt.

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 (larger-sized sweets take longer to bake, thinner and smaller ones, respectively, faster). If a delicious round gata involves layering, this recipe doesn't require that. Preparation step by step:

1. 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).
2. 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.
3. The rest of the butter is melted in a water bath (the Armenian recipe involves using softened, not melted butter).
4. 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.
5. The dough is divided into halves, each of which is rolled out into a layer (up to 4 millimeters thick).
6. 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.
7. Two rolls are formed from the dough with filling, the upper part of which is smeared with lightly beaten yolk.
8. Using a knife, apply shallow stripes along each of the rolls. Then they are cut into 7-8 servings each.
9. Gata is baked in Armenian style when the oven is heated to 175C for no more than 25 minutes. The finished sweet should acquire a ruddy golden color. Serve after cooling.

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.

Best filling

Both Armenian and Azerbaijani recipes for kyata 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 kilogram of butter is heated, cooled and chopped as finely as possible. This crumb is ground with a glass of sugar and two glasses of flour. Vanilla is added for flavor; some add lemon zest. The final substance should resemble fine breadcrumbs.

A separate clarification: some housewives prefer not to heat the oil, but to use it in its original form. They say the filling turns out more tender this way. It's worth trying both versions and deciding which kyata you like best.

Gata recipe from ready-made puff pastry

Considering the busyness of modern people, there is not always 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:

• packaging of finished puff pastry (0.5 kg);
• 0.48 kg flour;
• 2 eggs;
• 0.2 kg butter;
• 0.4 kg sugar;
• a pinch of vanillin.

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:

1. The puff pastry is removed from the freezer to defrost.
2. At this time, the filling is prepared: softened butter is ground with sugar, vanillin, egg and flour until crumbly.
3. The dough is rolled out into a rectangular layer (no more than 5 millimeters thick).
4. The filling is evenly distributed over the surface of the layer.
5. A roll is formed, which is given a flat shape using a rolling pin.
6. The top part is brushed with lightly beaten yolk.
7. Small portions are cut with a figured knife.
8. Products are baked in an oven heated to 170C. Readiness is determined by golden brownness - the sweets should be a rich golden color.

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.

Cooking process

1. Let's prepare the necessary ingredients for.

First, let's prepare the dough for our Karabakh-style kyata. First of all, to create the dough, slightly warm the milk.

First of all, warm up the milk a little for the dough.

Then melt the butter until it completely dissolves and becomes liquid.

Melt the butter

And in a separate mixing bowl, break the eggs.

Break the eggs into a bowl separate from other foods.

Add sugar to the beaten eggs.

Add granulated sugar to eggs

Beat the eggs and sugar until white to form a homogeneous mass.

Beat the eggs and sugar thoroughly until they are white

Combine all products in a large mixing bowl.

Now combine all the ingredients in a deep bowl

Using a whisk, mix everything thoroughly again and beat.

Mix all ingredients thoroughly using a whisk

Mix the flour with the yeast so that the yeast is evenly distributed in the flour.

Mix flour with dry yeast

Pour some of the flour and yeast into the prepared mass.

Pour some of the dry ingredient mixture into the dough

Cover the dough with a napkin and set it aside until it “fits.”

Cover the resulting dough and leave to rise for about 1 hour.

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:

• ½ cup 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.

The amount of sugar in the recipe depends on the desired sweetness of the finished product, so you can adjust it to your taste. How to prepare puff gata with nuts step by step:

1. Sifted flour (not all, two glasses) is mixed with salt, soda, grated margarine and sour cream.
2. 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.
3. 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.
4. Flour (the remaining glass) is added to the mixture and the mixture is brought to the state of crumbly crumbs.
5. Each piece of dough is rolled out in turn into rectangular layers.
6. The filling is distributed evenly.
7. Rolls are formed, the surface is pierced in several places.
8. 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).
9. The products are baked in an oven heated to 180C for no more than 20 minutes.

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.

Baking forms

The final product may vary greatly. 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 kyata, it is often suggested to roll up the dough filled in a similar way and cut it diagonally. Alternatively, the baked goods can be decorated in triangles or collected in “bags” - in a word, they can be portioned pies. Housewives usually choose the cooking method that seems more convenient to them. In principle, not a single recipe prohibits flights of culinary imagination or combination.

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Benefit

Karabakh kyata is very high in calories and filling. It is a symbol and favorite dish of any feast. Kyata will not bring any particular benefit, since it is baked from rich dough with the addition of a fatty butter filling, but it will allow you to eat deliciously and get great pleasure.

This national dish has many fillings, because each region of Nagorno-Karabakh prepares its own unique kyata. Somewhere kyata is prepared with sweet fillings, nuts are added, it is a delicacy, a pastry for tea, and somewhere kyata is baked unsweetened, and then it can be served as bread. But in any case, Karabakh kyata is a must-try!