Eggs, sour cream, and butter in the dough, sugar and more butter in the filling — these are a few typical ingredients for the Armenian pastry variously called nawook and gata.
Nawook, or nawuk, is more often heard in the south, near Armenia's border with Iran (and not far from Tabriz). Gata, sometimes katah, is the name favored in the north, nearer Georgia, and by the Russian-speaking baker who handed me a sample hot from the oven. Typically, this gata was lightly scented with vanilla and heavily freighted with calories.
Previously: Spinach, with onion and perhaps chive, lined the folded, sealed pancake called a kutaby ($1.50). The greens were sauteed in butter, it was clear from one bite. The menu (a takeout menu, though three or four stools huddle by the window) features items from across the Caucasus. Some are available on a steam table, many more, in the bakery display. Several times I've eyed the Georgian adgarski khachapuri, the boat-shaped cheese bread with an egg on top, but so far I've always sailed off without it.
Brooklyn Bread House
1718 Jerome Ave. (East 17th-East 18th Sts.), Sheepshead Bay, Brooklyn