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Qottab recipe | Ghotab, Traditional delicious Iranian Almond and Walnut Crescents pastry in 16 steps
Qottab is one of the most famous sweets in Iran. Because of their hospitality, Iranians have been baking sweets for their guests for a long time in various ceremonies, including Nowruz. We can use this delicious sweet to serve with hot drinks like tea.
be with Cookery Magazine for the answer to the “How to cook Qottab? “
Ingredients for making Qottab
Ingredients for making Qottab
|As much as needed
Ingredients for making center of the Qottab
|¾ a cup
|¾ a cup
*You can add ½ teaspoon of cinnamon along with the cardamom powder If you wish.
Recipe for making Qottab
The first step
First, we take the butter out of the refrigerator and let it soften at the kitchen temperature and be the same as the room temperature. We break the eggs one by one in a bowl, and if they are healthy, we put them in the main bowl to cook and mix the whole ingredients. (we put the whites in a container, put the lid on it, and put it in the refrigerator for various dishes later).
The second step
Then we stir a little with a fork or mixer, add the butter, and stir again until the butter becomes light. If you want to use melted solid oil instead of butter, we should not add the yolk now; we should add the baking powder first.
The third step
Then we add the yogurt, mix the ingredients well, add the oil, mix all the ingredients, sift the flour, and add to the ingredients little by little, then mix the ingredients with a spoon, and then we turn the ingredients upside down with our hands and Kneading them.
The fourth step
Then we mix the flour with the ingredients completely until the dough forms and does not stick to the hands anymore; we continue to knead.
Then We add flour little by little to the ingredients so that if the dough forms and does not stick to the hands, we have not added extra flour to make the dough hard.
The fifth step
We roll the dough into a circle, place it in a bowl, cover it with cellophane, put a clean towel or cloth on the bowl, and place it in the room so the dough rests at room temperature for 1 hour.
The sixth step
Then pour the walnut powder into a bowl and add cardamom, sugar powder, and rosewater to it; then mix the ingredients first with a spoon and then mix the ingredients with your hands until it resembles a paste. (You can add a little rose water again, but be careful not to add it all at once so that the liquid loosens, add a little first and then add again if needed)
The seventh step
You can also use pistachio powder or almond powder or replace walnut powder in this mixture. The middle ingredients of Qottab are completely tasteful, and you can use any nuts. We have shaped it; we are picking it.
The eighth step
Then we pour liquid oil for frying in a floating form (a lot of oil so that the Qottabs are easily fried in the oil) in a medium pot and put it on low heat so that it gets hot over time. After resting, we place the dough on the kitchen board or any flat surface.
The ninth step
Then we roll out the dough with a rolling pin until it reaches a thickness of 2 cm and create circles on the dough with a glass or a round mold.
Take the circle and place it in the palm, and from the materials used for the center and middle part of the We had planned to put it in the center of the circle, put it inside the dough, and close the dough.
The tenth step
Then we round it with both hands, or you can shape it into a crescent moon. Fold the round dough, place the middle ingredients inside it, place the edges on top of each other, and press the edges of the dough with a fork to create a beautiful design on the dough.
The eleventh step
Also, ensure that the dough does not open so that the ingredients fall into the oil during frying. At the same time as frying, we make the Qottab as much as will fit in the pot and put them in the oil, and we should wait to prepare them.
The twelfth step
We test the oil; if it is hot, we put Qottabs into the oil as much as the pot’s capacity lets us, and we constantly turn the Qottabs upside down until all parts are fried equally. If the oil foams we remove the foams from the oil.
The thirteenth step
(This may happen due to the use of yolk) We do not increase or decrease the heat in any way because the core of the dough does not cook. From the beginning, when we put the oil on low heat until it gets hot and the last number of the Qottabs are fried, the oven’s flame should be the same and fixed during frying, especially on low heat.
The fourteenth step
When the Qottabs are fried, we take them out of the oil and put them in a strainer to remove the excess oil. We put the powdered sugar in a container, and when the Qottabs have lost their excess oil and get cool down, we put them in the container with powdered sugar. And we roll it in powdered sugar until it is completely covered in it.
The fifteenth step
Then we put the Qottabs in the desired container. If the Qottabs are hot and we roll them in powdered sugar, Ghotabs will become stale, and if Qottabs are completely cooled, they will no longer absorb the powdered sugar. If you want diet Qottabs, we put the Qottabs in the oven tray.
The sixteenth stage
Now we turn on the oven so that it heats up to 180 degrees for 10 minutes, and then we put the tray in the oven to cook the Qottabs for 15-20 minutes.
You can also not put the Qottabs in powdered sugar Just put them in the dish and sprinkle some pistachio powder on them to decorate; Enjoy eating.
Having a journey in the history of Qottab
Qottab is one of the most famous sweets in Iran. Iranians have been baking sweets for their guests for a long time in various ceremonies, including Nowruz, because of their hospitality.
Qottab is mainly cooked in the cities of Yazd and Kerman; Of course, Qottab is cooked and produced in other cities with different methods, but as we all know, Qottab of Yazd and Kerman, especially Yazdian Qottabs, is the most famous and delicious.
In fact, the way to prepare Yazdi ghotab is that it consists of two parts: the upper part of the ghotab is a particular layer of dough that is made of wheat flour, yogurt and eggs and is fried in oil after preparation, the inner part Qatab is made from edible nuts, especially almonds, walnuts and pistachios, mixed with powdered sugar and cardamom powder, which gives it a unique aroma and taste.
Due to its ingredients, Qottab has a high nutritional value and is considered one of the most nutritious foods.
Frequently Asked Questions about Qottab
How can we serve Qottab?
You can eat this delicious Iranian sweet with black and most herbal teas.
Is Qottab harmful for people with diabetes?
Qottab is harmful for people with diabetes, but its sweetness can be reduced in proportion so that they can also use it.
Thank you again for being with us with an excellent, delicious, authentic Iranian Qottab, a food from the Ancient cities of Yazd and Kerman. Share your experiences with us, and if you have any tips to improve the Qottab recipe, be sure to comment; thank you.
And finally, I would like to thank those who took the time to read this article about Qottab.
It is hoped that among the delicious foods of different societies, Iranian food is gaining more and more fans daily.
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