Breakfast dishes
Katmer is a distinctive breakfast pastry from Gaziantep, made by folding thinly rolled dough around kaymak and crushed Antep pistachios, then cooking it on a griddle. Served hot, it pairs creamy kaymak with crunchy pistachios.
Knead the flour, water, and salt into a soft dough. Cover and let it rest for 15 minutes.
Important: Dust the dough with flour and roll it as thin and translucent as possible; katmer’s characteristic crispness depends on this thinness.
Spread the kaymak, crushed pistachios, and sugar over one half of the dough, then fold the other half over it.
Cook the katmer on a hot griddle greased with melted butter until both sides are golden.
Important: Roll the dough very thin to create katmer’s characteristic flaky layers; if it is too thick, it will not turn crisp. Allergens: Contains wheat (gluten), dairy (kaymak and butter), and pistachios (tree nuts).
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