Kurdish-style Gers Ogaily

Ingredients

In the original Kuwaiti version of Gers Ogaily, the cake is typically flavored with cardamom and rose water. However, in this Kurdish adaptation, we have replaced these ingredients with saffron to give the dish a distinct flavor profile that is commonly found in Kurdish cuisine. Additionally, the presentation of the dish may vary, with the Kurdish version often being served with a sprinkle of powdered sugar on top. We alse have the original recipe for Gers ogaily, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (230g) unsalted butter, softened 1 cup (230g) unsalted butter, softened
• 4 large eggs 4 large eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm milk 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm milk
• 1/4 cup (60ml) whole milk 1/4 cup (60ml) whole milk
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 43g, 26g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the eggs, one at a time, beating well after each addition.
4. 4.
   In a separate bowl, combine the flour and baking powder.
5. 5.
   Gradually add the flour mixture to the butter mixture, alternating with the milk.
6. 6.
   Stir in the saffron-infused milk until well combined.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. 10.
    Once cooled, dust the top of the cake with powdered sugar.
11. 11.
    Slice and serve the Kurdish-style Gers Ogaily.

Treat your ingredients with care...

• Saffron — Soak the saffron threads in warm milk for at least 10 minutes before adding them to the batter. This will help release the flavor and color of the saffron, enhancing the taste and appearance of the cake.

Tips & Tricks

• For an extra touch of flavor, you can add a pinch of ground cardamom to the batter along with the saffron-infused milk.
• Make sure the butter is softened at room temperature before creaming it with the sugar to achieve a smooth and fluffy texture.
• To check if the cake is fully baked, insert a toothpick into the center. If it comes out clean, the cake is ready.
• Allow the cake to cool completely before dusting it with powdered sugar to prevent the sugar from melting.

Serving advice

Serve the Kurdish-style Gers Ogaily as a dessert after a delicious Kurdish meal. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation of the Gers Ogaily, you can place a saffron thread or a sprinkle of crushed pistachios on top of each slice. This adds a touch of elegance and visual appeal to the dish.