Qottab is one of the most delicious and popular Iranian pastries, also known as a traditional souvenir from cities like Yazd and Kerman. Stay with us to learn how to make this delightful pastry.
Before Norooz, one of the most enjoyable traditions is making homemade sweets. These small, dry pastries are easy to eat and can be stored for a long time. Among them, Qottab, a traditional Iranian pastry and a famous souvenir from Yazd, stands out due to its delightful aroma and taste. Join us as we guide you through making this delicious treat, perfect for welcoming your Norooz guests!
The recipe suggests using around 2 cups of flour, but since flour quality varies, you may need to adjust the quantity accordingly.
If the dough starts to feel too stiff before using all the flour, stop adding more.
If the dough feels too sticky despite following the recipe, add a bit more flour.
The exact amount of flour depends on its quality, so always start with the recommended amount and adjust as needed.
If you're new to baking, you might not be familiar with solid pastry shortening. This is a type of solid fat that remains firm at room temperature while still being soft. It is derived from vegetable oils and undergoes processing to achieve its texture.
Some people assume that since it comes from vegetable oils, it is healthier than regular solid cooking fat. However, pastry shortening is high in fat, so it is better to use substitutes when possible.
The shortening you use should be completely solid and uniform in texture.
If you find a solid, uniform cooking fat, you can use it instead of pastry shortening.
Sometimes, when opening a container of solid fat, the top layer appears semi-solid while the bottom is firm. Always use the firm portion from the bottom.
If you can’t find solid shortening, use semi-solid cooking fats available in stores. These are preferable to pastry shortening as they contain fewer harmful fats.
Different semi-solid fats have varying degrees of firmness. For baking, a firmer type is better.
Storage Tip: If you melt semi-solid fat over indirect heat (such as placing it near a kettle or samovar), let it cool to room temperature, then refrigerate it for one day before using it. If prepared this way, always store it in the refrigerator.
Flour: As needed
Milk: 1 cup
Solid pastry shortening: 1 cup
Baking powder: 1 teaspoon
Almond powder: 51g
Walnut powder: 51g
Powdered sugar: 211g
Cardamom powder: 1 teaspoon
Prepare the Dough:
Beat the shortening with an electric mixer until it becomes light and fluffy.
Add the milk and mix well.
Sift the flour and baking powder together twice to ensure an even texture.
Gradually add the dry ingredients to the milk and shortening mixture, along with the cardamom powder.
Knead the dough until it is soft but not sticky.
Place the dough in a plastic bag and let it rest for 15 minutes at room temperature, then refrigerate it for another 15 minutes.
Prepare the Filling:
Mix the almond powder, walnut powder, powdered sugar, and cardamom together until well combined.
Shaping the Qottab:
After resting, take the dough out of the refrigerator and roll it out on a flat surface.
Use a glass or cookie cutter to cut out small circular pieces of dough.
Place a small amount of filling in the center of each circle.
Fold the dough over and seal the edges tightly.
Frying the Qottab:
Heat oil in a pan and deep-fry the Qottab pieces until golden brown.
Remove them from the oil and immediately roll them in a mixture of powdered sugar, ground pistachios, and almonds for extra flavor.
Now your crispy, aromatic Qottab is ready to enjoy! Perfect for Norooz gatherings and as a homemade gift for loved ones.
