Karabakh kata is a famously flavoursome ancient Azerbaijani dessert.
Kata transcends its simple, staple ingredients with an irresistible aroma and a captivating patterned design. This elevated it long ago to a dish of sublime allure, ensuring its place at the esteemed tables of kings and nobles, despite its humble origins. According to some views, Karabakh kata, like the Azerbaijani goghal, represents the sun.
Below are the ingredients and recipe to prepare this delicious dish:
Ingredients
- Flour - 3 kg
- Yeast - 100 g
- Butter - 650 g
- Granulated sugar - 700 g
- Eggs - 15
- Salt - 5 g
- Water - 800 ml
For the filling
- Butter - 1.2 kg
- Caster sugar - 900 g
Preparation
The yeast and flour are added to warm water, mixed and left for 1-1.5 hours. When the dough has doubled in size, the melted butter, sugar dissolved in yeast, eggs and salt are added and the dough is kneaded. The dough is shaped into 250 g pieces. They are then flattened into a circular sheet 5-6 mm thick and shaped into a ring, with the edges joined together. The rings are again shaped into a flat form. Egg is brushed on top, and the kata is decorated with a fork. Kata is baked in the oven for 20 minutes at 200-220℃.
For the filling: Cooled butter is kneaded with caster sugar at 10℃, then flour is added and mixed.
Allergens
Flour, eggs.
