{"id":8667,"date":"2026-10-27T13:27:30","date_gmt":"2026-10-27T04:27:30","guid":{"rendered":"https:\/\/parade.kyoto\/?post_type=sweetlore&p=8667"},"modified":"2026-10-31T18:52:01","modified_gmt":"2026-10-31T09:52:01","slug":"katmer","status":"publish","type":"sweetlore","link":"https:\/\/parade.kyoto\/en\/sweetlore\/katmer\/","title":{"rendered":"Katmer"},"content":{"rendered":"\n

Katmer is a Turkish food made by folding and layering thinly stretched dough and then baking it. Antep katmer from Gaziantep is a sweet dish in which pistachios, sugar and kaymak are wrapped in the dough. When you break through the thin layers on the surface, the richness of the warmed kaymak and the aroma of the nuts spread out.<\/p>\n

\"An
An example of pistachios with opened shells. Location unknown. Photo: THOR \/ Source<\/a> \/ CC BY 2.0<\/a>. Image used as provided by the source; no changes to the content after retrieval.<\/figcaption><\/figure>\n
\"Katmer
Katmer served at an Antep cuisine restaurant in Ankara. 2018, Ankara, Turkey. Photo: E4024 \/ Source<\/a> \/ CC BY-SA 4.0<\/a>. Downscaled version provided by the source; no changes to the content after retrieval.<\/figcaption><\/figure>\n

Stretched paper-thin and wrapped around a filling<\/h2>\n

The dough is made by kneading wheat flour, water and salt, then left to rest before being stretched thin. After it is spread out with a rolling pin, the craftsman’s job is to lift it by hand and spin it until it is as thin as paper. Crushed pistachios, sugar, kaymak and other ingredients are placed in the center, and the dough is folded in from all four sides like an envelope and baked. Baking the folded layers of dough makes the surface fragrant and toasty, while the sugar inside melts and blends into the filling.<\/p>\n

In the registered method for Antep katmer, no syrup is poured over it or used to soak it after baking. Its sweetness comes from the sugar added when it is wrapped. The step that adds sweetness differs from an example of Laz b\u00f6re\u011fi<\/a>, which is made to absorb syrup.<\/p>\n

\"Cross-section
The thin dough and filling of katmer. 2017, location unknown. Photo: E4024 \/ Source<\/a> \/ CC BY-SA 4.0<\/a>. Downscaled version provided by the source; no changes to the content after retrieval.<\/figcaption><\/figure>\n

A regional katmer layered with poppy seeds<\/h2>\n

In Afyonkarahisar, there is a katmer made by spreading poppy seed paste and fat on the dough and layering it. In the method registered as a geographical indication, yellow poppy seed paste is spread on thinly stretched dough, which is cut into strips and stacked, folded, stretched out again, and then baked on both sides on a heated iron griddle. Both its ingredients and its layering method differ from those of Antep’s sweet pastry, in which pistachios and kaymak are wrapped in the dough and baked in an oven.<\/p>\n

Morning shops and a wedding gift<\/h2>\n

In Gaziantep, it is eaten at breakfast and on special occasions. A custom has also been recorded in which, on the morning after a wedding, attendants deliver it to the bride’s home or to both families. It is a gift carrying the wish that the bride and groom, sharing a sweet breakfast together, will also have a peaceful life ahead.<\/p>\n

Craftsman Onur \u00d6zsertt says that the katmer placed on wedding trays is made larger than usual. According to another craftsman, Emre Y\u0131lmaz, katmer was once often made early in the morning and sold out before the morning was over, but partly because of demand from visitors, it has come to be eaten during the day as well. The skill of stretching the dough thin has been passed down within families and from craftsmen to apprentices. When the pastry originated is uncertain.<\/p>\n

Glossary<\/h2>\n

Kaymak<\/strong>: A rich cream that forms on the surface when milk is boiled and then cooled.<\/p>

Antep katmer<\/strong>: A sweet katmer associated with Gaziantep, with pistachios, kaymak and other ingredients wrapped inside.<\/p>

Onur \u00d6zsertt<\/strong>: A craftsman who spoke about the wedding pastry.<\/p>

Emre Y\u0131lmaz<\/strong>: A craftsman who spoke about changes in how the pastry is sold.<\/p>\n","protected":false},"excerpt":{"rendered":"

Katmer is a Turkish food made by folding and layering thinly stretched dough and then baking it. Antep katmer from Gaziantep is a sweet dish in which pistachios, sugar and kaymak are wrapped in the dough. When you break through the thin layers on the surface, the richness of the warmed milk and the aroma of the nuts spread out.<\/p>\n","protected":false},"featured_media":7917,"menu_order":438,"template":"","meta":{"_acf_changed":false,"_parade_sweetlore_meta":{"en":"Katmer","subtitle":"Ingredients and Preparation of Katmer","topics":"Dough stretched paper-thin \/ Baked with pistachios and kaymak wrapped inside \/ A post-wedding gift in Gaziantep","country":"Gaziantep, Turkey","show_toc":true,"ingredients":["nuts","cream"],"texture":[],"occasion":[],"method":["baked"],"season":[]},"footnotes":""},"sweetlore_category":[168],"class_list":["post-8667","sweetlore","type-sweetlore","status-publish","has-post-thumbnail","hentry"],"acf":{"sweetlore_related_products":null,"sweetlore_related_faqs":null,"sweetlore_related_voices":null,"sweetlore_related_mode":"auto","sweetlore_related_articles":null},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t