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

Flour	2 cups
Yogurt	½ cup
Egg yolks	2
Butter	100 grams
Baking powder	1 teaspoon
Liquid oil	As much as needed

Ingredients for making center of the Qottab

Walnut	¾ a cup
Rose water	2 tablespoons
Powdered sugar	¾ a cup
Cardamom powder	1 tablespoon

*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

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

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

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

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

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

Conclusion