Armenian Katah Bread (5) Collection
Judy Bolton
Armenian Coffee Cake (Katah)
Armenian Coffee Cake (Katah)
Armenian Coffee Cake With Filling (Katah With Koritz)
Armenian Coffee Cake With Filling (Katah With Koritz)
Request: Middle Eastern Recipe
From: Deborah <rec...@swcp.com>
My mother used to make a bread with a buttery filling we called, Kada or
Cada, something like that. I was told it was Persian or Armenian. My
father was from Iran and I think it came from his side of the family. The
dough is made with yeast and rolled out into a circle. Then a thick layer
of filling is spread on it and it is then folded in half and the sides
crimped before baking. It is brushed with egg on the top to make it
shiny. The dough is not sweet, nor is the center filling. The center is
made with lots of butter and flour I think. I haven't had it in years so
can't remember exactly all that went into the filling. But I do know it
was not sweet. It did not have nuts or fruit either. It was very rich
with butter and I would assume flour. It was served with tea.
I have looked everywhere to find this recipe with no luck. My mother is
gone now and I would love to have the recipe and enjoy the fond memories
of her and this wonderful bread once again. It is really very different
and really delicious.
Ah hah, I think I found the Armenian bread - "cada or kada." Although
there is some sugar in most of these recipes, they don't appear to be
sweet with one exception. I hope this is helpful - I understand wanting to
taste one's childhood again.
Oh, and if you Google 'Armenian katah" you will find more information.
Good luck!
Judy B
Armenian Coffee Cake 1 (Katah)
1/2 cup shortening (Butter and Crisco mixed)
1 cup evaporated milk
2 cups lukewarm water
2 eggs
1 yeast cake
1 heaping teaspoon salt
1 heaping teaspoon sugar
5 cups flour
Dissolve yeast in lukewarm water. Melt shortening, and combine two
mixtures. Add all other ingredients. Knead well. Grease hands with olive
oil to facilitate kneading. Let dough rise 2-3 hours. Divide dough into 6
balls and let stand for 15 minutes, covered. Roll each ball out to about
36" in diameter. Brush rolled sheets with 3 large spoonfuls of butter,
melted. Then fold each dough sheet until you have a 6 inch square. Press
it out with fingers until it forms a 10" square. Put on baking sheets, and
let stand for 1 hour to rise. Brush with egg and bake in 4000 oven for 20
minutes. Put on table individually to cool. Cut into smaller pieces to
serve. Keep in tightly covered enamel pan to store away.
Note: -Katah is served as dinner roll or with cheese for a snack.
Armenian Coffee Cake (Katah)
2 cups milk
3 eggs
1 lb. shortening (1/2 butter, 1/2 Spry)
1 yeast cake
1 teaspoon salt
1 teaspoon sugar
8 to 9 cups flour
Heat milk, add 1/2 cup shortening, salt, sugar and beaten eggs. Dissolve
yeast in 1/2 cup lukewarm water and add to first mixture. Gradually add
flour and knead. Cover and set in warm place to rise for about 2 hours. -
Divide dough into 8 parts and shape into balls. Set on lightly floured
board, covered until they rise double in bulk. Roll out each one,
sprinkling
flour as you roll to 12" diameter. Then take the dough over your hands and
stretch until twice its size. Brush each one with remaining shortening.
Roll
like jelly roll and twist around each roll several times. Roll each
twisted
roll into a pinwheel. Flatten the pinwheels with rolling pin and let them
rise double in bulk. Beat one egg and brush tops of each round with it.
Sprinkle sesame seeds. Bake in 400 degree oven 1/2 hour or until browned.
Armenian Coffee Cake (Katah)
About 5 cups of sifted flour
1/2 cup canned milk
1/4 lb. melted butter
3 eggs beaten
1/4 cup sugar
1 yeast cake
1 teaspoon baking powder
1/2 teaspoon salt
Mix the butter, milk, eggs, sugar together. Dissolve yeast in 1/4 cup of
lukewarm water. Add to the first mixture. Sift the flour with the baking
powder and salt and add gradually to the first mixture, stirring with a
spoon. Then knead with your hand to make a soft dough. Cover well and let
stand for 2 hours until it rises double in size. Punch down and let rise
again this time not quite double in size. Mold into any desired shape,
place
on baking sheet and let rise some more. Then brush with egg and bake about
half hour in 300F oven.
Armenian Coffee Cake With Filling (Katah With Koritz)
Dough:
4 cups flour
1 yeast cake
2 cups milk
3/4 cup sugar
1 cup butter
Pinch of salt
Filling (Koritz):
1/2 cup butter*
1 cup flour
1/4 cup chopped nuts (if desired)
1/4 cup sugar (if desired)
Cinnamon to taste (if desired)
Soften yeast in one cup of milk, melt the sugar in the other cup of milk,
then combine the two. Add melted butter, saving two tablespoons to use in
brushing the dough. Gradually add the flour and salt to the liquid and
when all of it is absorbed, knead well. It should be a soft dough. Cover
and let it rise. When dough has doubled in size, divide it into six
portions. Take one portion at a time and roll out to thickness of 1/4" or
less. Brush the entire open dough with melted butter. Then fold the dough
to a square 5" x 5". Place some koritz in the center of this square and
bring over opposite corners of the square to cover the koritz. Then roll
out the dough to the size of a small pie. Brush with eggs, and design on
top of dough with a fork or some other gadget. Let this rise again, then
bake in a moderate oven (350 degrees) until browned.
Koritz: Melt your butter and blend in the cup of flour, on low flame, and
keep stirring until the flour and butter are well blended and the color of
the koritz is pink. Stir in other desired ingredients.
Armenian Coffee Cake with Filling (Katah With Koritz)
Dough:
1/2 cup sugar
1 tablespoon salt
2 eggs
1 cup milk
1 cup water
1-1/2 cup shortening
1 yeast cake
Filling (Koritz) Cook until it looks like helva or paste:
2 cups flour
1/2 pound butter
Add enough flour to make a soft dough. Let rise for 3 hours. Shape Into
little balls, punch a hole in each ball and put some koritz in it and
close dough. Then flatten ball into a circle 1/4 inch thick. Brush egg on
top, sprinkle sesame seeds and prick several places with fork. Bake in
400F oven
until browned.
--
Rec.food.recipes is moderated by Patricia D. Hill at rec...@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/