Turkish katmer, a crunchy pancake with pistachios and clotted cream, is a lip-smacking and simple recipe. The world-famous taste station Gaziantep in Turkey is where the Turkish dessert originates. Additionally, the city is among Turkey’s must-visit culinary destinations.
In Gaziantep, the crunchy, flaky Katmer is in fact the customary first meal following the wedding night. So soon after their wedding, the bride and groom consume the katmer. With the renowned pistachios from Gaziantep and the rich kaymak cream from Turkey, it tastes just divine.
In terms of the sheets you use, we advise using Katmer’s version of filo pastry sheets. You may buy freshly made, paper-thin Turkish yufka pastry sheets in Turkey. Additionally, we recommend using thick clotted cream rather than kaymak. Because kaymak is hard to find in other countries. Mascarpone cheese is another option that can deliver outstanding results.
Thus, the substitution in Katmer is flawless and produces a lovely, light dessert with a side of fresh fruit. As a result, Katmer is suitable for serving as a teatime treat, dessert, or breakfast.
We hope you’ll like our recipe for the Turkish dessert known as katmer. Please leave your comments at the bottom of this page and let us know whether or not you have tried the recipe!
Ingredients for the Yummy Turkish Dessert
- 4 sheets of filo pastry, thawed (each sheet about 30 cm x 27 cm – 11 in x 12 in)
- 30 ml / 2 tbsp. melted unsalted butter
- 55 gr / 2 oz. clotted cream, Turkish kaymak, or mascarpone cheese
- 60 gr / 4 tbsp. finely crushed, unsalted pistachios
- 30 ml / 2 tbsp. sugar (brown sugar works well too)
- Honey and fresh fruit to serve (optional)
The Easiest Way for Home-Made Turkish Dessert Katmer
Start by taking the filo sheets out of the refrigerator 30 minutes before using them so they can acclimate to room temperature. Filo sheets should be defrosted overnight in the refrigerator and taken out an hour before use to reach room temperature. As an alternative, you might thaw the frozen filo sheets two hours before using them. Second, arrange two filo sheets in a layer on top of each other on a dry surface (keep the rest of the filo sheets damp to prevent them from drying out).
Later, pipe tiny dots of clotted cream, mascarpone cheese, or Turkish kaymak all over the filo sheet, leaving a 4 cm (1.5 inches) border all the way around the edges. Then, equally, distribute the sugar and finely ground pistachios over the cream. The final two filo sheets should be placed on top of that. To create a package, moisten your hands, fold over each side of the pasty (around 2 cm/ 1 in), and brush 1 tbsp of melted butter along the borders. The edges are sealed with wet fingertips and butter that has been powdered on top.
Following Steps to Make Katmer
Start by adding the remaining 1 tbsp of melted butter to a sizable nonstick frying pan and heating it up over medium heat. The filo package should be placed in the pan with the wrapped edges down and cooked for two minutes, or until golden. Gently turn the pancake with the aid of a wide spatula, and cook for an additional 1 1/2 minutes. In other words, till it turns golden.
The katmer should then be served hot. If preferred, garnish the dish with crushed pistachios and a drizzle of honey. The bowl of fresh fruit on the side goes great with Katmer as well.
Bonus: What is the Story of Katmer?
In various regions of Anatolia, there are numerous mouthwatering pastries known as katmer. The katmer from Gaziantep, however, has a very special place in the hearts of those who have tried it. There are numerous rumors and varied emergence stories regarding this dessert because it has a large following.
The notion that katmer is a 500-year-old flavor that has been around since Ottoman times is the one that is most well-liked among the others. Most people think that the Armenians are to blame for bringing this delectable flavor, which has been around for 500 years, to Anatolia.
This tradition began because of the following idea: In the past, individuals used to send katmer to the homes of newlywed couples. On the morning of the day the couple was married, they used to send it in Gaziantep. Additionally, they would advise that they consume katmer for breakfast.
Dessert for Breakfast?
The idea that “Let your new life begin with the taste of your mouth and continue delightfully” was the inspiration for this. To the bride’s family that morning, the groom’s side would deliver katmer with the message “May our joy never go away.”
What Makes It So Special?
Its exceptional taste and skillful dough-making are what give it its uniqueness. Meringues made from the unique dough made with wheat flour are cut into pieces and greased. In order to roll it thinly, this is undoubtedly one of the most crucial procedures. So much so that rolling the dough thinly and without tearing it is the key to becoming a true katmer master. But do not worry; if you are making the dough at home and it begins to tear, simply combine it and go on.
Well… Tell us if you have tried this delicious Turkish dessert. And please keep following us for more recipes as above.