Armenian Gata


1 egg

1 egg white

1 cup of yogurt

60 g of sugar

4 cups flour

200 g butter or margarine

1 teaspoon soda


Filling/ Xoriz

170 g of sugar

150 g of flour

1.5 tablespoons of oil



Making the dough

We begin by adding butter Into the 3 cups of all purpose flour. Use your hands to blend the mixture until it the ingredients combine and the mass becomes crumbly in texture. Then, add in the sugar and continue mixing. Add in 1 whole egg and 1 egg white, yogurt and soda and knead the mixture. While kneading the dough add in the remaining 1 cup of flour.

Take the mixture out of the bowl onto a lightly floured surface and knead until smooth. Place the dough back into the bowl and cover with a lid or a plastic wrap. Place the bowl in the fridge or a cool corner. The key is prevent the dough from getting warm.   


⇒ Tip

If the butter is hard, try running it through a grinder. This will make the butter more manageable and it will blend easier with the flour.


Making the filling

The filling (Xoriz) is very easy to make. All you need to do is combine your sugar, flour, vanilla extract or powder, and ghee into a bowl and mix well. The mass needs to be crumbly but moldable into a ball when pressed hard in your hands.


Assembling the Gata

Take the dough out of the bowl onto a lightly floured surface and divide it into two even pieces. Roll out each piece with a  roller and add half of the filling onto each piece of dough.

Spread the filling out evenly then roll up the dough into a tube like shape. Brush the roll with an egg yolk and cut into even slices. Place the Gatas onto a baking tray and into the over at 180 C for 20-25 min.


When nice and golden, take the Gata out and let it cool down before serving.


With love, Reddy.