Katmer is a distinctive Gaziantep pastry made by placing walnuts and butter between thinly stretched dough and cooking it on a griddle. It is served hot, often with kaymak (Turkish clotted cream).
Knead the flour, warm water, and salt into a smooth dough. Cover and let it rest for 15 minutes.
Divide the dough in half. Coat it with butter and stretch each piece by hand as thinly as possible, until nearly translucent.
Sprinkle the chopped walnuts over one sheet of dough and cover with the other. Fold the edges inward to seal.
Cook the katmer on a preheated griddle or large skillet until both sides are golden brown. Note: If the heat is too high, the outside may burn before the inside cooks; use medium heat.
Important: Stretch the dough thinner by hand while coating it with butter; pressing with a rolling pin will ruin its texture. Allergens: contains wheat (gluten), milk and dairy, and walnuts (tree nuts).
Lezzeti gerçekten güzelmiş. Uzun zamandır aradığım tarif tam buymuş.
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