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Gata is a traditional pastry found in Armenia, which comes in many varieties depending on the town you visit. When Sarin Chemilian first visited Armenia, she was introduced to gata. It quickly became a staple dish which she would make at home on special occasions.
When Sarin started her business, Sarin Tantig’s, a bakery supporting Armenian causes, gata became one of her signature dishes, alongside keghke. She shared her achki chapov (eyeballed) recipe with us, and was kind enough to measure out the ingredients so we could share them with you.
Get the full recipe at www.learnthedish.com/post/gata
Ingredients:
Dough
- 2 tablespoons (30 mL) yeast
- 10 eggs
- ¼ cup (60 mL) shortening
- ½ cup (120 mL) butter
- 1 ½ cups (360 mL) milk
- 2 teaspoons (10 mL) mahaleb
- 1 teaspoon (5 mL) salt
- 9 cups (2.2 L) flour
- Olive oil
FIlling
- 2 cups (480 mL) butter, and more to brush the dough
- 2 ¼ cups (540 mL) sugar
- 2 teaspoons (10 mL) cloves
- 2 teaspoons (10 mL) mahaleb
- 1 teaspoon (5 mL) salt
- 7 cups (1.7 L) flour
Egg wash
- 4 eggs