A request came from Azam for filled katah (gata). His description was a bit vague, but I managed to find a recipe in my copy of the St. John Armenian Church (Michigan) cookbook, “Armenian Cuisine- Preserving Our Heritage”. The recipe was submitted by Nancy Kazarian and Dolly Matoian noting that this version came from a Russian-Armenian katah recipe.
I sent it to Azam. He wrote back saying:
“This does sound familiar, especially the filling. I am not an expert in baking but I do manage my way with flour and sugar. I bake non-bread-like pastries better since I am terrible at kneading the dough… I will give this a try this weekend and let you know how it turns out. Thanks again for looking this up for me.”
I’m hoping Azam will try making this because only he will know if this is truly the taste he’s after.
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Hi! I'm starting a project where I am cooking national dishes from all over the world. A search brought me here, and if I could ask, what would you say is the armenian national dish? thanks in advance! You have so many interesting recepies here, cant wait to try some!
Siri,
What an interesting project; good luck with it!
Many Armenians will say that Armenia's national dish is Herriseh (Harrisa) aka Keshkeg. Her national bread, lavash. Click on these recipe names on the right to read the stories and get our recipes. If you have further questions, please email me:
robyn@thearmeniankitchen.com
Thanks!
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:( is not as same as i had in Iran in Armenian zone
I would like to add, that in enthology, there is a nice explanation for the word GATA. the french word "gateau" had come from the armenian GATA, then english word "cake" has been created from french "gateau".thank you!!!
this is a different Katah then what my armenian father in law taught me to make when I married into the family. Our katah is a pinwheel shaped very flaky rolled up type bread. fillings were nuts and sugars , cottage cheese or ricotta cheese & parsley or just plain with butter. it is a 4th generation recipe. were the recipes different by regions?
Definitely! Recipes, spellings, and pronunciations varied - sometimes greatly - from region to region.
I've heard that every town and area has its own version.
tank you for the recipe. it was very nice of you to find it so quickly for me.azam
Hi Azam! Did you ever try to make the recipe?
Hi soon
Hi I made it and its very delicious.
tanks again .azam
Hi! I just wanted to say thank you for this recipe. I had been trying to learn how to make this since I first found them in Moscow. However, the ones that we would buy had a walnut filling, which was similar to something that my husband (who is from Ossetia) remembered his mother making. I made the dough according to your recipe and winged the walnut filling, and posted the process and results on my blog (giving you due credit for the dough, of course!) Thanks again!
http://cookingbysight.blogspot.com/2012/05/gata-with-walnut-filling.html