Turkish cuisine · Breakfast & Eggs

Pistachio Katmer

Paper-thin stretched dough from Gaziantep, filled with clotted cream and green pistachios and baked until crisp.

Ingredients · for 4 servings

• 300 g flour
• 180 ml lukewarm water
• 1 tsp salt
• 3 tbsp cornstarch
• 150 g kaymak (or mascarpone)
• 100 g pistachios
• 50 g butter
• 2 tbsp powdered sugar

Instructions

1. Knead the flour, salt and lukewarm water for 10 minutes into a very soft, supple dough, divide into four balls, cover, and let rest for 30 minutes — only then can it be stretched paper-thin.
2. Coarsely chop the pistachios, take the kaymak out of the fridge ahead of time so it becomes spreadable, and melt the butter.
3. Flatten one dough ball on a work surface dusted with cornstarch and carefully stretch it with the backs of your hands into an almost transparent square about 50 cm on each side.
4. Spread the center thinly with kaymak, sprinkle with pistachios, and fold the four sides of the dough over it like an envelope, forming a flat package.
5. Place the packages on a baking sheet, brush generously with the melted butter, and bake at 220°C top/bottom heat for 12–15 minutes until flaky and deep golden brown.
6. Cut into strips immediately, dust with powdered sugar and the remaining pistachios, and serve hot with tea.