Katmer, made by spreading kaymak and pistachio over Gaziantep cuisine's delicately rolled yufka and folding it, is cooked on a hot griddle and served as both a dessert and a breakfast item. With its finely textured layers and rich filling, it's a spectacular flavor for special tables.
Knead the flour, water, and salt into a smooth dough with the softness of an earlobe.
Shape the dough into a ball and drizzle with oil, cover, and let rest for half an hour.
Using your hands, stretch the rested dough into as thin and translucent a sheet as possible.
Sprinkle kaymak, crushed pistachios, and sugar over half of the sheet; fold the other half over it and fold into a square shape.
Cook the katmer on both sides in a lightly greased hot pan until golden brown. Note: if the pan is too hot, the outside may brown quickly and the surface may burn before the kaymak inside melts, so cook over medium heat.
Important: While rolling out the dough, moisten your hands with plenty of flour and thin it out slowly, or it can tear. Allergens: contains wheat (gluten), milk and dairy, pistachio (tree nut). Caution: if the pan is too hot, the phyllo can brown quickly and the surface can burn before the kaymak inside melts — cook over medium heat.
Letting the dough rest for at least half an hour before rolling increases its elasticity and makes it much easier to roll the yufka thin without tearing.
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