Recipe
Gaste dessert, which is especially prepared during religious holidays and offered to guests, begins with the preparation of its dough. In a bowl, two tablespoons of yogurt, egg, baking soda, and flour are combined and kneaded. To ensure that the pastry crumbles pleasantly in the mouth when eaten, a small amount of vinegar is added to the dough. Olive oil is then incorporated, and the dough is kneaded thoroughly before being divided into walnut-sized portions. The dough portions are rolled out thinly using starch, wrapped around a rolling pin, and gently compressed from both ends to create a crinkled texture. The sheets are laid out on newspapers and left to dry. Once dried, they are layered in a baking tray with walnuts placed between the layers and baked in the oven. In a separate pot, equal amounts of water and sugar are boiled until a thick syrup is obtained, which is then poured hot over the warm, freshly baked dessert.