Gata - recipe

Such a delicacy as a ghat, for sure, everyone tried at least once. But not everyone heard the name, and, among other things, preparing such a cookie is amazingly simple and it requires the simplest products. Let's try to cook and evaluate the national recipes of different regions.

Gata - Garabagh Recipe




To lubricate the surface:


Preparation begins with an opaque, for this mix slightly warm water with dry yeast, add milk and 50 g of sugar. Add the flour carefully, the opara should look like a liquid batter for pancakes. Understand that it is ready by the appearance of a large number of bubbles. After that, you can add vanilla sugar, the remaining sugar, eggs, softened butter and flour.

Stir the dough and leave it to fit, so you must do it twice. After the second rise, once again mix it and divide into four equal parts, cover with a towel and again wait for the rise.

In the meantime, prepare the filling for the ghat, its recipe is very simple. Fry the flour in a dry frying pan, wait until it cools, add butter and chop it together with flour with a knife. The resulting crumb is placed on the table, sprinkle sugar and rub it with two palms into a smaller crumb.

Now roll out the thickness of not less than 0.5 centimeter left by you to lift the four parts of the dough, lubricate the middle of each resulting mug and lay out each in turn the filling. Filling should be by weight exactly half of the weight of the mug. The edges of the ghats are also assembled, as in the case of the Belyasha, tearing alternately at 1.5-2 centimeters, gradually closing the top. After turn it over and gently flatten it with a rolling pin from the center to the edges, without pressing it. Put the items on a baking sheet, oil them and cover with a towel, waiting for the lift. After grease with egg yolk and smooth with a fork to a thickness of at least 1.5 cm, make the same fork with a dozen punctures on the top of each gat. It is baked at a temperature of 180 degrees, until the state of rudeness.

Recipe of Armenian ghat with nuts from puff pastry

There are several recipes of the Armenian ghat, it distinguishes it from the crabs that it is not round. According to the Armenian recipe, the ghat is more like a cookie.



Flour (130 g) lightly fry in a dry frying pan, mix with sugar, vanilla and crushed nuts. The oil should be well softened, add it to the dry mix and all rub into crumbs. Roll the dough into a 5 mm thick layer, dusting the table with flour, greasing the beaten egg, spread the filling and roll into a roll, pinching the edges while twisting. Now align it and shape the rectangle, first with your hands, and then with the rolling pin. The thickness should be about 2 cm. Cut the knife into squares and bake at 180 degrees.