Azerbaijan recipe for kyat. Puff pastry kyata (gata)

Ethnic pastries are interesting to many of our hostesses. In particular, they are enthusiastically mastering the Transcaucasian recipes. However, so far, unusual pies, known as gata or kyata, remain unfamiliar. Meanwhile, in Azerbaijan and Armenia they are very popular and get admirers from us, thanks to the delicate taste and simplicity of cooking.

Most of all, while the Azerbaijani recipe for a khat is used, but others are studied by cooks very closely.

Every Armenian or Azerbaijani woman, of course, has her own ideas about the right baking. So, the ghat has several varieties. First of all, they differ from each other by the test. The most popular variations of it we will describe in the article.

Garabagh kyata: the right dough

It can be recognized as the most laborious, since it is prepared solely by leaps and bounds, with which not all culinary friends are friends. However, the result of the work is worth it to try. To act in this way:

1. In two glasses of warm, but not hot water, a bag of dry yeast (17 grams) is dissolved, and a half cup of flour (300 grams) and a pinch of salt are poured.
2. After a good mixing, the container is set aside for half an hour to raise the yeast. Then half a packet of vanilla sugar, four full (you can with a slide) spoonful of the usual and another 700 g of flour.
3. The elastic lavish dough is mixed and left under the towel for a couple of hours, until it doubles in size.

If you use this Azerbaijani recipe for kyat, which, however, almost in the same form is present in the Armenian cuisine, you will get lush and crispy pies with an airy taste.

Chopped dough for chum

Those who have a yeast dough obtained through the times can go the easier way. Azerbaijani kyta is also prepared without their participation. The recipe is also used when creating the Yerevan version of the ghat, so it is approved by many culinary specialists:

• A 200 gram packet of frozen oil is finely chopped with a knife and rubbed by hand with an egg, a glass of sour cream and three glasses of flour;
• Having achieved an approximate homogeneity, the dough is wrapped in food polyethylene and hidden in the cold for half an hour-hour.

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

1. The dough is rolled as thinly as possible, smeared with filling (also an uneven layer), folded in half and rolled again.
2. Re-lubrication and rolling should be done at least twice more.
3. Before baking the layer is cut figuratively, the patties are smeared with egg, perhaps - they are covered with brown sugar.

Dough without interlayer

Even more simply, the non-laminated gata of Armenia is being prepared. For the test, combine two glasses of flour, a softened oil (this time 150 g), a pinch of salt, two eggs, a couple of spoons of sour cream, and half a spoonful of hydrated soda. The dough is kneaded in the usual way - at the end of the process it should slightly stick. Wrapped in a film, it again goes to the bottom of the refrigerator for the same period. The rolled layer is covered with stuffing thick, curled, cut, and pies baked for about twenty minutes.

Sour cream can be replaced by half a glass of kefir. In this case, soda is not needed: the dough will turn out lush due to the liquid used.

The best stuffing

Both the Armenian and the Azerbaijani recipe for kyats converge in one: in the preferred filling. Traditionally, in both kitchens pies are made sweet (although there are piquant versions, one of which we will describe below).

A quarter kilogram of butter is heated, cooled and chopped as small as possible. This baby is rubbed with a glass of sugar and two glasses of flour. For the flavor, vanilla is added, some are sprinkled with lemon zest. The final substance should resemble small breadcrumbs.

Separate clarification: some landladies prefer not to heat the oil, but to use it in its original form. They say that the filling is softer. It's worth trying both versions and deciding which kyate you like best.

Unskilled Gata

In the mountains there are seasons, when the earth brings a huge amount of greenery. And the mistresses do not miss the moment to indulge their family with a delicious and vitamin dish. The basis is taken of any ghata, the recipe for the filling, however, is very different. However, you can take the most primitive dough:

1. Knead half a kilo of flour with a glass of water, half a pack of oil and a pinch of salt - the eggs do not participate in it.
2. The dough is rolled very thinly, the frying pan with the formation of the sides is forgiven, and the inside is filled with the filling.
3. For her, at least, dill, spinach, coriander and onion-feather are cut at any ratio. The only restriction is not to overdo with the onion, it can "hammer" all the other herbs. If possible, the stuffing is added sorrel, nettle, water mint, buckwheat - any greens that is on hand and you like.
4. From above the kyate is closed with the same thin layer of dough, and it is put from the middle, and then stretches to the sides. The edges need to be dazzled.

It is interesting that such a ghat does not bake, but is fried, and very quickly, literally for a minute from each side. At the same time, a flat frying pan (ideally Tandyr) is used. This fragrant luxury with sour-milk drinks is eaten. Traditionally, a kat with greenery was served with hats, but kefir, unsweetened fermented baked milk, ayran and even kvass would be suitable, even if it does not have a milk origin.

Forms of baking

The final form of the product can be very different. For example, the Armenian ghat traditionally is made in the form of a large round pie: the bottom sheet of the dough is laid out with filling, covered with the top layer and beautifully decorated. When serving, the baked goods are cut into sections.

If you take the Azerbaijani recipe for kyat, it is more often suggested to roll the dough stuffed in the same way with a roll and cut it diagonally. As an option, baking can be framed by triangles or collected "bags" - in a word, to represent a portioned patty. Usually the housewives choose the method of cooking that they think is more convenient. In principle, no recipe forbids the manifestation of a flight of culinary fantasy or combination.