SWEETS

Easy Ghotab Recipe _ Iranian Qottab Recipes

Iranian Qottab : Getting to know the great taste and aroma of Iranian sweets with cardamom and almonds

Yazdi Ghotab has great taste. When my father returned from Yazd, he always brought qotab and halwa ardeh for us. I remember those times. It is a very delicious sweet that goes very well with Persian tea.

Persian qotab is a famous Persian sweet and an important souvenir of Yazd. It is high in nutritional value due to the presence of almonds and cardamom.
qotab is a traditional Iranian sweet that originated in Yazd province and has a long history.

This special Persian pastry consists of an outer layer filled with different and 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:

History of Persian ghotab

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

But it is better to know that cooking qottab is not a big problem, and when preparing the intermediate ingredients, the combination of different Iranian flavours 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 qottab yazdi with a unique taste.

How to make Persian ghotab? (Persian Qotab recipe)

How to make ghotab

For: 4 people

Preparation time:30 minutes

Cooking time:20 minutes

Ingredients :

Ingredients for ghotab

Butter 1.7 ounce
Egg yolk 1 pcs
Full-fat yoghurt 4 tablespoons
Flour 1 cup
Baking powder One teaspoon
Powdered sugar  as needed

Ingredients for inner ghotab Persian sweet:

Ingredients for inner of ghotab

Walnut kernels Half a cup
Powdered sugar 2 tablespoons
Cinnamon powder Half a teaspoon
Cardamom powder Half a teaspoon
Rose water  Two tablespoons

Instruction :

1. Take the butter out of the fridge:

Start the ghosted Persian sweet recipe 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:

step 2 ghottab

Next, separate the egg yolk, pour it into a bowl, and mix the ingredients well with a hand mixer until they are uniform.

Add the mentioned amount of yoghurt and mix 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 sifting it three times until the flour texture is completely uniform and soft.

Finally, add this mixture into the bowl containing the ingredients and mix it well with a spatula each time.

4. The amount of dough stickiness:

The amount of dough stickiness

Mixing the dough until it is smooth and uniform and does not stick to your hands is better. 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 it well.

5. Resting the dough:

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:

step6 ghottab

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, pour walnut powder, cardamom powder, and cinnamon into the bowl, and mix.

7. Adding rose water and powdered sugar:

step7 ghottab

Adding rose water and powdered sugar

Add powdered sugar to the bowl and stir until all the powders are mixed. Now, pour the rose water into the bowl to make a paste.

Remove the rose water if you want the intermediate ingredients to be added to the powder in the pot.

8. Turning on the oven:

To make a special Persian sweet before continuing, set the oven to 338 Fahrenheit until it heats up. To continue 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, collect it, and make it round with your hands. Fill all the dough with the middle ingredients in the same way, cover the baking tray with grease-proof paper, and arrange the dough on the tray at a distance.

10. Cooking or frying b:

step9 ghottab

To cook Persian qotab, 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 it cool completely.

11. Preparation :

final step for ghotab

The delicious ghotab that you cooked is ready. It is better to remove it from the tray, put each one in powdered sugar, 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:

7 Notes for persian Qottab

1. To prepare Persian dessert, 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.

2. The cracking of the Persian sweet can be caused by the high amount of baking powder or rose water and the high heat of the flame.

3. Conversely, the dough will puff up much if the flour is low.

4. If the Persian dessert falls apart after frying, it is because the edges of the dough did not stick well when the middle ingredients were poured into it, and the oil got inside. Of course, excessive puffiness of the dough can cause the dough to open.

5. Never use an oven tray when preparing Persian almond pastry 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-coloured aluminium or galvanized baking trays.

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

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 Persian dessert, you must heat the oil on a very gentle flame.

If the oil is heated to a high temperature, it will smoke, and the bottom and top of the dough will turn golden before cooking, while the core will remain raw. The dough that is fried to a high temperature will harden after cooling.

3. Why is the Persian ghotab not puffed up?

The 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 the middle ingredients are added to the dough, they stick to the edges, causing the edges to not stick together. 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, which has caused it to lose its moisture. In this case, the edges of the dough will not stick together well, and they will fall apart during frying.

Did you like the Ghottab recipe?

  • If you have experience eating Persian ghottab, please share your comments.
  • If you are looking for vegetarian food, I suggest you this sweet.
  • In the comments, you can ask me questions about the Persian qotab recipe. I will answer your questions as soon as possible.
  • If you make this sweet and love the taste of it, please share your picture with us on Facebook and email.

please rate us

User Rating: 4.7 ( 1 votes)

Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.I have the experience of successfully launching more than 20 restaurants and fast food in USA and Turkey. I have opened all kinds of traditional restaurants and fast food in Iranian and Turkish style. You can contact me for advice on equipping restaurants and fast food In the shortest possible time and for free, I will provide you with advice on buying fast food equipment and setting up a fast food restaurant.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button