|Paradise Bakery, California|
I know there are those of you who love a good katah (gata); I’ve posted stories and recipes for it in the past. I recently received a request for a katah (gata) with a specific filling. Here’s what reader Azam is looking for, and if any of you have a recipe that fits his request, please email it to firstname.lastname@example.org. Thank you!
In the meantime, I’ll be hunting down a recipe, too.
When I lived in Iran, the Armenian bakeries made this semi sweet pastry with a yellow dry filling and a golden brown top (result of generous egg wash+ ???). They used to call it Gata. It was delicious. Since I can’t go to Iran to get some Gata, I was wondering if you had the recipe or could put me in the right direction. I have googled it a bit and haven’t come across one that sounds right, specially one with that filling. I would greatly appreciate any help in this regard.”
I asked Azam for a bit more information about the filling, and this was his response:
“The filling is sweet-but not too sweet. If I have to guess, I would say it has egg yolks and some sort of starch/flour in it. It is not heavily moist or creamy at all.”