Katmer, made by folding thinly rolled yufka with clotted cream and crushed Antep pistachios and cooking it on a griddle, is Gaziantep's signature breakfast dessert. Served hot, it combines the softness of the cream with the crunch of the pistachios.
Knead the flour, water, and salt into a soft dough, cover it, and let it rest for 15 minutes.
Important: roll out the dough as thin and translucent as possible using flour to dust; katmer's characteristic crispness depends on this thinness.
Spread the kaymak, crushed pistachios, and sugar over half of the yufka sheet, then fold the other half over it.
Cook the katmer on a hot griddle greased with melted butter until both sides are golden brown.
Important: Rolling the phyllo very thin is critical for katmer's layered texture; if rolled thick, the desired crispness won't form. Allergen: contains wheat flour (gluten), dairy products (kaymak, butter), and pistachio (nuts).
If you roughly crush the pistachios and leave large pieces, you'll notice a pronounced crunch in every bite. Using heavy cream instead of kaymak changes the texture somewhat but is an alternative that still saves the recipe.
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