Qottab/Ghotab شیرینی قطاب is one of Iranian delicacy from Yazd یزد, an ancient and famous city in Iran, that is recognised as a world Heritage site by UNESCO. Yazd is well known for its history, sweets and traditional architectural element which is called Wind catcherبادگیر and since ancient time up to now is used. Yazd is also well known for having its Zoroastrian ancient fire templeآتشگاه, Qanat قنات (under ground water channels to transport water from water well to surface for irrigation and drinking), Yakhchal یخچال (yakh یخ meaning ice and chaal چال meaning pit) is an ancient type of evaporative cooler, it used to create ice in the winter and store it in the summer time..
Yazd یزد is well know for delicious sweets such as cake Yazdi کیک یزدی, qottabقطاب, baklava باقلوا and more other sweets. Qottab is a flaky dough that is filled with a mixture of nuts like walnuts , almond or pistachio, powdered sugar, cinnamon and cardamom and deep fried. Qottab is one of traditional sweets for Iranian new year (Nowruz نوروز). Qottab is amazingly yummy and popular pastry in Iran.
Qottab شیرینی قطاب
- 200 g plain flour
- ½ cup milk, room tempereature
- 1 egg yolk
- 3 tbsp Vegetable oil
- ½ tsp baking powder
Ingredients for filling
- 1 cup ground walnuts or almon
- ½ cup powdered sugar, icing sugar
- 1 tbsp rose water (golab)
- 1 tsp cinnamon or cardamom
Ingredients for coating
- 1 cup powdered sugar/ icing sugar
- 1 cup ground dalmond
- 1 tsp ground cardamom, if you like you can add more
- In abowl, add egg yolk, milk, vegetable oil and baking powder.
- Stir together until fully combined.
- Gradually, add flour to the mixture while whisking continuously until you have a soft batter.
- Then knead the batter for 3-4 minuets until, you have a nice non- stick dough.
- Place it in a plastic bag and refrigerate it for 2 hours.
- For making filling: you can use ground walnuts or ground pistachio. Iused walnuts. But first, I toasted walnuts in the oven at 175C degree for 2-3 minutes. Toasted walnuts are more delicious in this recipe.Then grind toasted walnuts.
- Add spices such as cinnamon, powdered sugar and 1tbsp rose water to ground walnuts
- and mix them. Until youhave a sticky filling. Set it aside.
- Mix ingredients for coating too and set aside.
- Place the dough on the working surface.
- Cut the dough into walnut size (11-12g each piece of dough).
- Make it flat.
- and add the walnuts filling onto the centre
- and form the dough into a small ball, and seal it properly. O ther method to prepare the dough is: roll out the dough very thin.Using round shaped cookie cutter and cut out the dough into small circle and thin dough and fill them
- Make3-4 dough balls at a time.
- Heat the vegetable oil on a low heat and let it heat slowly. If you heat the oil on high heat, it will burn our dough. You can bake the qottab in the oven too, but traditionally qottab, is deep fried.
- Deep fry the pastries on a medium to low heat. If you deep fry them on high heat, only outside of dough will bake and still inside will be not baked properly.
- So, be patient and let to deep fry until golden brown,while you stir them. To make sure it is ready, tap each dough ball against the side of the pot. You know it is ready when you hear a hollow sound.
- Place them on a napkin to drain the oil
- and before they get cold (otherwise, thesugar will not stick on), gently, dip them into the cardamom flavoured, sugar mixture until completely coated and garnish with ground pistachio.
- Place them on plate and allow to cool properly before serving.