Kete

Kete is a regional pastry made by filling dough prepared with flour and fat with a toasted-flour filling, then baking it. Depending on the region, it comes in savory or lightly sweet varieties. It is common in Eastern Anatolia, especially in Erzurum and Kars.

Where It’s Used

“Prepare the kete filling with toasted flour, spread it over the dough, and wrap it.”