Katmer (thin pastry with butter, pistachio and clotted cream)

Katmer is Gaziantep's famous breakfast: a paper-thin, butter-brushed dough folded around pistachio, kaymak and sugar, fried on a hot griddle. Eaten in the morning with tea.

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Method

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1. Knead the flour with the salt and water into a smooth, elastic dough, divide into two balls, brush with a little butter, and rest covered for 30 minutes. ⏱ Timer: 30 min
2. Stretch one ball by hand and with a rolling pin on an oiled surface into a paper-thin, roughly 50 cm sheet.
3. Brush the sheet with melted butter, spread half the kaymak over a roughly 20 cm square in the centre, and sprinkle with half the pistachios and sugar.
4. Fold the edges of the sheet over the filling to form a sealed square parcel.
5. Fry in a large, dry pan over medium heat for 2-3 minutes per side until golden, brushing with butter as you go. ⏱ Timer: 2 min
6. Make the second one the same way with the other ball. Cut into squares and serve hot.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Kaymak is a thick, clotted-cream-like dairy product; mascarpone is the best substitute.
• Quicker with ready-made yufka (thin Turkish filo).

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