Pastries and dough-based dishes
Kete, a layered pastry from Central Anatolia, is made with buttery dough filled with cheese and baked. Its crisp layers and melted cheese filling make it a hearty breakfast favorite.
Knead the flour, water, yeast, and salt into a soft dough. Cover and let rise in a warm place for 40 minutes.
Roll out the dough, brush it with melted butter, fold it, and roll it out again. Repeat this process 2 times to create layers.
Roll the dough into a rectangle and sprinkle the cheese over it. Roll it up, cut it into 3–4 cm pieces, and flatten them.
Brush the tops with egg yolk and sprinkle with nigella seeds. Bake in an oven preheated to 190°C / 375°F for 20–25 minutes, until golden.
Keeps fresh in a covered container at room temperature for 3 days. It can be frozen for 1 month.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.