Grandma's Kata
Dear reader, this website is geared more towards kids activity and educational material, rather than food and recipes. However, because of high interest in Grandma's recipe, I decided to add this page to share her recipe with all our friends and young readers. In the book Գաթային գաղտնիքը (Grandma's Secret to Armenian Kata), I mention several of the ingredients, in abstract measurements. The purpose was to make the recipe kid friendly and explain the fact that grandma never used measuring cups. Well, this recipe is in full detail and is more precise. Hope you enjoy making this traditional and easily the most beloved Armenian pastry. Have fun and անուշ ըլլայ!
Ingredients
Dough
-
10 cups all-purpose flour
-
1/2 cup of sugar
-
2 eggs
-
18 ounces (4 1/2 sticks) unsalted butter melted
-
12 fluid ounces evaporated milk
-
2 tablespoon Mahlab
-
1 cup warm water
-
1 tablespoon yeast
-
1/2 teaspoon sugar
Filling ("Khoreez")
-
16 ounces (4 sticks) unsalted butter
-
4 cups all-purpose flour
-
2-3 cups sugar
-
2 tablespoon Mahlab
Egg wash
-
2-3 egg yolks beaten
-
1 tablespoon water
To decorate
-
Black seed (Nigella seeds)
Directions
-
Pre-heat the oven to 180 C (375 F) and line the baking sheet with parchment paper.
-
Combine and mix all the ingredients for the dough in a bowl.
-
Knead it into soft, non-sticky dough.
-
Place the dough into a bowl and cover with plastic or kitchen towel.
-
Let the dough rest until it doubles in size (about 2 hours).
-
While the dough is resting, melt the butter over medium heat in a saucepan.
-
Add the flour and sauté for a couple of minutes (just enough to lose the taste of the raw flour).
-
Then, add the Mahlab and the sugar and cook for an additional 2 minutes.
-
To check the consistency of the filling, palm the filling, it should stick together and not crumble easily.
-
After the dough has risen, separate it into tennis ball-sized pieces (makes about 14-16).
-
Take each piece, tap with your hands to make a 6-7 inches circle.
-
Spoon the filling onto the circle of dough.
-
With your fingertips, collect and close the edges of the dough and press them together to form a sack shape.
-
Then, gently tap the dough with the filling to form a nice circle.
-
Now, using a fork, you can design the kata anyway you want.
-
To prepare the egg wash, mix the beaten egg yolks with 1 tablespoon of water.
-
Cover the dough with the egg wash.
-
Cook in a preheated oven for 30-35 minutes or until nice and golden.
-
Let the kata cool for a little bit, then cut and serve!
Անուշ ըլլայ
