Armenian Gata Recipes

Armenian Gata Recipe (Nazook) No Frills Kitchen

WEBJan 19, 2024 · Preheat the oven to 180° (350°F). In a small bowl, beat together one egg with about 15ml (1 tbsp) of whole milk. Using a pastry …

1. In a small saucepan or in 5-second bursts in the microwave, heat your milk until it reaches about 40°C (102°F). Pour into a small bowl and whisk in the yeast until it dissolves. Set aside for 5-10 minutes until it is fragrant and lightly foamy.
2. After the yeast has bloomed, add your sour cream, sugar and egg and whisk together until combined. Set aside.
3. In a large mixing bowl, whisk together the flour and salt. Add the butter and, using your fingertips, coat the butter in the flour and squeeze the butter pieces until they reach about a pea-size.
4. Make a well in the flour and butter mixture and pour in your yeast, milk and sour cream mixture. Using a wooden spoon or a silicone spatula, mix it together until well combined and the flour is completely incorporated -- it will be slightly sticky. Turn out onto a clean work surface and knead just until the dough has come completely together. Gather into a smooth ball.

Preview

See Also:

Show details

Chef Nathan Kibarian’s Gata Pastry Recipe The …

WEBApr 6, 2021 · Bring the edges in to the center and pinch together to seal the filling in. Pat down the dough to evenly spread the filling inside. Turn the …

1. To prepare the dough you will need a mixer with a dough hook attachment or you can knead by hand.
2. Place all the ingredients into the mixer with a paddle attachment and mix until all the butter is worked into the flour and sugar but still is crumbly in texture. Reserve under refrigeration until ready to use.

Preview

See Also:

Show details

Katah (Gata) with Filling – The Armenian Kitchen

WEBJul 31, 2011 · Preparing the Dough: In a small measuring cup, dissolve yeast over warm water (110 – 115°F) and whisk in sugar and flour. Cover with plastic wrap and allow to …

1. Preparing the Dough:
2. In a small measuring cup, dissolve yeast over warm water (110 – 115°F) and whisk in sugar and flour. Cover with plastic wrap and allow to rise.
3. Meanwhile, beat butter in bowl of a mixer. Add eggs, beating until well-blended. Add sour cream (or yogurt), softened yeast and salt. Mix in flour a little at a time in small amounts only until you have a soft dough.
4. Knead by hand or mixer until smooth and soft. Place dough in an oiled bowl, cover with plastic wrap and allow to rise in a warm, draft-free place until doubled in size, about 1 or 2 hours.

Preview

See Also:

Show details