Easy Persian Ghotab Recipe+Qottab Yazdi{in 30 minutes}

Yazdi ghotab and its great taste. When my father came back from the city of Yazd, he always brought qotab and halwa ardeh for us. I remember those times. A very delicious and excellent sweet that goes very well with Persian tea.

Persian Ghotab is one of the famous Persian sweets and one of the important souvenirs of Yazd. This product has good nutritional value due to the presence of almonds and cardamom.
Ghotab is one of the traditional Iranian sweets that originated in Yazd province and has a long history.

This special Persian pastry consists of an outer layer that is filled with different and very delicious nuts and its special flavor attracts everyone.

Qotab is one of the best Iranian sweets on the side of baklava yazdi, Persian kaak, shirini gerdooee, sohane qom.

History of Persian ghotab:

The history of sweet production goes back to before Islam and certainly Yazd as one of the important population centers of Iran has not benefited from this history but the available documents about this unique Yazdi sweet belong to the late Qajar period.
The way to prepare ghotab needs to follow the principles of cooking so that you can achieve its original and delicious taste.

But it is better to know that cooking ghotab is not a big problem and when preparing the intermediate ingredients the combination of different Iranian flavors fills the house with its special aroma.
If you are planning to make a delicious sweet for a friendly party, join Meals Cook to teach you how to make traditional ghotab yazdi with a unique taste.

How to make Persian ghotab? (Persian Qotab recipe)

For: 4 people

Preparation time:30 minutes

Cooking time:20 minutes

Ingredients for Persian ghotab:

Ingredients for inner Persian ghotab:

Instruction for Persian ghotab:

1. Take the butter out of the fridge:

Start the recipe of Persian ghotab yazdi by removing the butter from the refrigerator.In order for the butter to become soft and ready for mixing it is better to let it completely adjust to the ambient temperature and then pour it into a suitable and spacious bowl.

2. Separating the egg yolk:

Next, separate the egg yolk pour it into a bowl, and mix the ingredients well with a hand mixer until they are uniform. Now add the mentioned amount of yogurt and mix again until you get a smooth paste with a soft texture.

3. Mixing flour and baking powder:

Continue the cooking process of ghottab cookies by mixing flour and baking powder and then sift it 3 times until the texture of the flour is completely uniform and soft.Finally, add this mixture little by little into the bowl containing the ingredients and mix it well with a spatula each time.

4. The amount of dough stickiness:

It is better to mix the dough to the extent that it is smooth and uniform and that it should not stick to your hands. Next, mix the dough a little with your fingertips until it gathers completely.

If the dough sticks to your hands add a little flour and knead well.

5. Resting the dough:

Now it’s time to let the dough rest and for this cover the bowl with cellophane and let it stay at room temperature for 20 minutes until the dough takes its texture and is ready for baking.

6. Shredding walnut kernels with a food processor:

To prepare the middle ingredients of ghottab cookies prepare the food processor pour the walnut kernel into the specified amount and allow it to be powdered well.Next, choose a bowl and pour walnut powder cardamom powder and cinnamon into the bowl and mix.

7. Adding rose water and powdered sugar:

Add powdered sugar to the bowl and stir again until all the powders are mixed together.Now it’s time to pour the rose water into the bowl to make a paste.

If you want the intermediate ingredients to be placed in the powder in the pot remove the rose water.

8. Turning on the oven:

To make a special Persian ghotab before continuing, set the oven to 338 Fahrenheit until it heats up. In the continuation of the work put the rested dough next to your hand take the size of a walnut from the dough and spread it completely.

9. How to shape the dough:

Pour a teaspoon of the middle ingredients into the dough and then collect the dough and make it round with your hands. Fill all the dough with the middle ingredients in the same way and then cover the baking tray with grease-proof paper and arrange the doughs on the tray at a distance.

10. Cooking or frying Persian ghotab:

To cook Persian ghotab place the tray containing the rounded dough on the middle floor of the oven and allow it to cook for about 20 to 25 minutes when the edges of the ghotab are golden take the tray out of the oven and let them cool completely.

11. Preparation Persian ghotab:

The delicious ghotab that you cooked is ready and it is better to remove it from the tray and put each one in powdered sugar and then put it on the desired dish and sprinkle it with pistachio powder.

Carbs

Baking powder has 2.4 calories and just over 1 gram of carbs in one teaspoon. The carbs come from the naturally occurring starch in the baking powder.

Fats

There is no fat in baking powder.

Protein

Baking powder does not contain any protein.

Vitamins and Minerals

Baking powder contains a few vitamins and minerals. One teaspoon of baking soda has 339 mg calcium (about 33% of the daily value) and 456 mg phosphorous (about 60% of the daily value). Both calcium and phosphorus play a role in maintaining healthy bones, nails, and teeth.

sourced: https://www.webmd.com/

7 Notes for Persian Qottab:

Many people follow all the steps and recipes but their sweets are ruined. In the following, we have also mentioned some tricks and important points that you should pay attention to when cooking ghotab at home.

• To prepare Persian ghotab all the raw materials must be at the same temperature as the environment, so before starting work put them outside the refrigerator for half an hour.
• The reason for the crack of ghotab can be due to the high amount of baking powder or rose water and the high heat of the flame.
• On the other hand, if the amount of flour is low the dough will puff up a lot.
• If the Persian ghotab falls apart after frying it is because the edges of the dough did not stick well when pouring the middle ingredients into the dough and the oil got inside. Of course excessive puffiness of the dough can cause the opening of the dough.
• Never use an oven tray when preparing Persian ghotab in the oven. Because these trays burn quickly due to their special material and cause the bottom surface of the sweets to burn It is better to use light-colored aluminum or galvanized baking trays.

FAQ:

1. Why is the ghotab cracked?

• The amount of baking powder was high.
• The amount of rose water was high.
• The temperature has been high.

2. Why is the ghotab hardened?

• The amount of flour was high.
• As the heat is high pay attention to this important point to fry ghotab you must heat the oil on a very gentle flame. If the oil is heated with high heat it will smoke and the bottom and top of the dough will turn golden before cooking and the core will remain raw. The dough that is fried with high heat will harden after cooling.

3. Why is the Persian ghotab not puffed up?

The amount of flour is high so the dough is dry and not puffy.

4. Why is the Persian ghotab puffed up too much?

The amount of flour was low.

5. Why is the dough separated?

• When you put the middle ingredients in the dough the middle ingredients stick to the edges and this causes the edges of the dough to not stick together and when they are placed in the oil they split apart.
• The amount of flour is low as a result the dough is very puffy and spread apart.
• You have opened the whole dough in one place as a result the dough has been exposed to air and this has caused it to lose its moisture in this case the edges of the dough will not stick together well and it will fall apart during frying.

Did you like Ghottab recipe?

• If you have experience eating persian ghottab, please say your comment.
• If you are looking for vegetarian food, I suggest you this sweet.
• You can ask me questions about the Persian qotab recipe in the comments. I will answer your questions as soon as possible.
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