Leon Kaye…This could be your lucky day!
To refresh your memories… a few weeks ago I posted a recipe search item. Leon was looking for a gata (katah) recipe that his grandmother used to make.
He said:
“(The katah) were golden brown and crispy on the outside, and flaky like a croissant on the inside–though comparing them to a croissant would be an insult, because these were above and beyond any croissant you can find today.”
Cookbook author Dorothy Arakelian (seen above), thinks she might have the recipe Leon is looking for.
Her recipe for Ashma (Katah) comes directly from her cookbook, “Come Into My Kitchen”, (with her permission, of course!).
Leon, we’d love to hear your verdict.
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Wow, this looks incredible! It's fairly similar to the katah my grandmother made--the recipe of which I got from my aunt via a cousin who watched my grandmother make it in 1965. I will send the recipe to Robyn soon--thank you so much for sharing, Dorothy!
The big difference is that my grandmother used a butter and margarine mixture . . . and she used yeast cakes, which apparently are refridgerated and are now how to find.
Could I use active dry yeast instead of the refridgerated yeast? I'm curious!
Thank you again!
Leon
Good questions. Hope Robyn posts your recipe. Thanx in advance.
Leon, here is the equivalent information for fresh and dried yeast: (6-ounce) cube or cake of compressed yeast (also know as fresh yeast) = 1 package of active dry yeast. I don't see why you couldn't use the dry yeast instead.
Once you send the recipe, we can compare & contrast! Thanks!
Hands down, the katah made by the Holy Cross Church (Washington Heights, NY) women was KING!
It's a lost art. And their "khalkha" with Armenian coffee couldn't be topped either.
My Grandmother was one of those ladies, unfortunatly her katta recipe was taken by my uncles wife and never returned to me. I am praying that this recipe will be the one to make me smile :)
Jeanette
Yes, my grandmother was also one of the Holy Cross Ladies. I dont have that recipe and have looked for it for years. Has anyone who knows the Holy Cross Katah made this recipe and found it to be similar? I have the Treasured Armenian Recipes book from the Detroit Womens Guild but there are a few recipes in it and am not sure which one is correct. Any assistance with trying to pinpoint a recipe that is close to the Holy Cross one would be awesome.
Any chance the women from Holy Cross Church will share their recipes with TheArmenianKitchen.com?
How do u make the butter filling inside the kata which is called korese?
According to Dorothy's cookbook, the "Koritz" or "Korese" filling recipe is as follows:
Ingredients:
1 cup unsalted butter
2 cups flour
2/3 cup sugar
2 1/2 Tbsp. cinnamon
Directions:
Melt butter in a skillet over low heat. Add flour, sugar and cinnamon. Stir with a wooden spoon until thoroughly blended. Continue cooking over low heat, stirring constantly, until mixture browns slightly and gets pasty.
Remove from heat and set aside.
My Grandmother used to make this, I loved her so much! Thank you for this recipe! I'm a Native American that was adopted by my Father of whom is 100% Armenian. I love cooking and can't wait to toil over the stove like my Grandmother used to do. I would greater understand her love for her Family by making the treats she lovingly gave us every time we came over. I'm proud to wear an Armenian Name! Truly, Matthew J. Boyagian
Matthew, What a wonderful sentiment! Enjoy your kitchen experience.
I came across this website curious to learning more about our family recipe of Katah. I make this every Christmas and everyone loves it! My recipe is very simliar to this one, but different. If anyone out there is interested in our Katah recipe, please let me know.
Could you please send your recipe?