Dumplings and filled pastries
Gaziantep-style katmer is made by filling dough rolled as thin as parchment with kaymak and pistachios, then cooking it on a griddle. Stretching the dough until it is translucent without tearing turns this classic into a test of skill.
Knead the flour with the water and salt until the dough is smooth and firm.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 45 minutes.
On a well-floured work surface, slowly stretch the rested dough with your hands until it is as thin as parchment. If it tears, patch the spot with a thin piece of dough.
Drizzle the melted butter over the stretched dough. Sprinkle with kaymak, pistachios, and powdered sugar, then fold the four corners toward the center to make a square.
Cook the katmer on a hot griddle, turning it, until both sides are golden and the layers have set.
Do not try to roll out the dough before it has rested for at least 45 minutes; unrested dough will tear in your hands. Allergen: Contains wheat (gluten), dairy (kaymak), and tree nuts (pistachios).
Hamuru inceltirken üç yerinden yırttım, yamamaya çalıştım ama pişince o bölgeler kalınca kaldı ve içi dışarı taştı. 45 dakikalık dinlenmeyi tam uyguladım yine de elim yetersiz kaldı sanırım.
Üzülmeyin, katmer gerçekten pratik ister; ilk seferde herkes yırtıyor. Hamuru çekerken tek noktaya yüklenmeyip ellerinizi sürekli kaydırmayı deneyin, yama yaptığınız yerleri de biraz daha ince tutmaya çalışın.
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