“Hey Dani – can you help me out with a pastry project?” Sura asked, leaning over her roommate’s shoulder as she scrolled idly through her phone. “I know you like to bake.”

“A pastry project? Sounds interesting,” Dani replied. “What’s it for?”

“Well, a couple at my mosque just had a baby,” Sura said. “In Islam you’re supposed to make a sacrifice for newborn babies, and then you have a big celebration where you eat the meat and distribute some to the poor. People coming to celebrate don’t really need to bring anything, but Hassan and Fatima are my friends, so I thought I would bring something special to contribute.” 

“That sounds fun!” Dani said. “Do you have something in mind?”

“Well … yes,” Sura admitted. “There’s a famous Persian sweet called ghotab. It’s a deep-fried pastry filled with nuts and then covered in powdered sugar. My mom always used to buy them from the halal bakery near us, because they’re a hassle to make, but it’s always more special when you make them yourself.”

“Deep-fried!” Dani said, slinging an elbow over the back of the couch. “You really meant it when you said it was a ‘project,’ huh!”

“Honestly, I’m less worried about the deep-frying part than I am about making them,” Sura said. “They’re kind of like dumplings, from what I’ve been able to find online – once you make them they just look like little sugar-covered nuggets, so I never really thought about it, but before they’re fried they look just like potstickers. Except smaller, and sweet.”

“Well, that sounds like a fun challenge!” Dani said. “I should be free this afternoon, so if you want to do it today, I’m up for it!”

Ghotab

Ingredients:

• 5 tbsp unsalted butter, softened
• ⅓ cup plain yogurt
• 1 tbsp rosewater
• 2 egg yolks
• 1 ⅓ cups all-purpose flour
• 1 teaspoon baking powder

For the filling:

• ½ cup almonds
• ¼ cup walnuts
• ¼ cup unsalted pistachios
• ½ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• ¼ tsp ground clove
• ¼ tsp ground rose petals
• ¼ cup granulated sugar
• 1 tbsp rosewater

For frying:

• Vegetable oil
• Confectioner’s sugar

Instructions:

1. Beat egg yolks in a large bowl until pale, then add butter and cream together. Once butter and egg are combined, add yogurt and rosewater slowly until all wet ingredients are combined.
2. In another bowl, sift together flour and baking powder. 
3. If using a stand mixer, put a dough hook on the machine. Otherwise, use a wooden spoon to mix the dry ingredients into the wet ingredients. Mix until a cohesive dough forms.
4. Knead the dough in the bowl for a few minutes to develop the gluten. The dough should be soft, but not overly sticky. Cover the dough and let rest for two hours.
5. To make the filling, grind all of the nuts in a food processor or spice mill. Add the sugar and spices and mix well. 
6. Roll out the dough very thin, about 1/16”, on a well-floured surface. Cut out 2-inch rounds using a cookie cutter or cup.
7. Place a small ball of filling in the center of each circle. Fold in half and seal the edges like a dumpling.
8. Heat a pot of oil, 2” deep. Deep fry each sweet dumpling, one by one, until the outside is browned. It will only take a short while – don’t let them burn.
9. Drain the ghotab on paper towels to remove excess oil, then roll them in confectioner’s sugar while still hot, but not excessively so.
10. Allow to cool completely, and enjoy!