This savory katmer from the Thrace region is made by filling thin yufka pastry with Turkish white cheese and parsley, then cooking it on a griddle until crisp. Unlike Gaziantep’s sweet katmer, this is a simple and practical breakfast dish.
Lightly moisten the yufka sheets with melted butter.
Sprinkle the cheese and parsley over the yufka, then fold it into a square or triangle.
Cook on a griddle or in a skillet with a little oil until both sides are golden and crisp.
Slice and serve hot.
Contains gluten (yufka pastry) and dairy (cheese and butter). Important: this is the savory, cheese-filled Thracian version, different from Gaziantep’s sweet katmer with clotted cream and pistachios. Do not over-wet the pastry, or it will lose its crispness.
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