Antep Katmeri Product Description and Distinctive Features: In the Dede Korkut stories, set in various parts of Eastern and Southeastern Anatolia, Antep Katmer, a key component of Gaziantep cuisine, is mentioned. The production technique and expertise originating from this region have gradually spread to other areas over time. Antep Katmer is enjoyed in Gaziantep on special occasions and for breakfast. Additionally, the morning after a wedding, it is traditionally sent by the best man to the bride's home, as well as to the families of both the bride and groom. Antep Katmer is a square-shaped dessert. The dough for Antep Katmer is prepared in advance and allowed to rest in the refrigerator. The following day, the dough is rolled out, folded into a square envelope shape with the filling ingredients inside, and then baked before being served. The filling of Antep Katmer consists of Gaziantep Pistachios, registered with the geographical indication number 27 on September 18, 1997, along with sugar, clotted cream, and butter. It is prepared exclusively as a dessert. After baking, no syrup, consistency agents, or sweeteners are added, nor is it dipped in syrup. The sweetness of Antep Katmer comes from the sugar in the filling, which melts and infuses the product during the baking process. Furthermore, the use of Gaziantep Pistachios gives the dessert unique characteristics in terms of flavor, fragrance, and appearance. The dough is made solely from wheat flour. Production Method: For the dough of Antep Katmer, mix 1 kg of wheat flour, 550 ml of chlorine-free water, and 20 g of salt in a bowl and knead. Form dough balls weighing 160 to 180 g, and grease the top with a vegetable oil that does not produce any odor when cooked. The dough is then refrigerated for 8 to 10 hours. On an oiled countertop, flatten the dough by hand and roll it out with a rolling pin to a diameter of 25-30 cm. Stretch and toss the dough by hand to form a circle with a diameter of approximately 140 cm. Cut off the edges, and use about 100-110 g of the dough. The filling consists of 70-90 g of Gaziantep Pistachios, 15-20 g of clotted cream (butter with 99% milk fat), 60-80 g of white sugar, and approximately 130-150 g of sahan kaymak (clotted cream formed on the top layer during the boiling and cooling of milk). The dough is then folded into a square envelope shape, measuring between 20x20 to 25x25 cm. If Antep Katmer is intended to be sold frozen, it is shock-frozen at -40°C for 1.5 hours at this stage. The frozen products are then packaged and stored at -18°C. Antep Katmer is baked in a preheated oven at 200°C until the top becomes golden brown, which takes around 7-10 minutes. After baking, the top can optionally be lightly greased with vegetable oil that does not produce any odor. For easier serving, it is cut into square or ribbon-shaped pieces measuring 3-5 cm in length for serving or packaging. The weight before baking is approximately 450 (±50) g, and the weight after baking is 400 (±30) g.