Pastry
Kete is a regional pastry made by filling dough prepared with flour and fat with a roasted flour filling and baking it. There are savory or lightly sweet varieties depending on the region. It is common in Eastern Anatolia, especially in Erzurum and Kars.
Where It's Used
“Prepare the kete filling with toasted flour, spread it inside the dough, and roll it up.”
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