Erzurum Kete Product Description and Distinguishing Features: Erzurum Kete can be prepared in two different ways. Erzurum Sini Kete is made by rolling out a dough that consists of butter, wheat flour, water, and salt using a rolling pin. It is then filled with a roasted flour-based filling and baked in a tray called "sini." On the other hand, Erzurum Tandır Kete is made by rolling out a dough prepared with butter, milk, egg white, water, wheat flour, salt, and dry yeast. This dough is filled with a filling and baked in a tandoor. In Erzurum Tandır Kete, in addition to the roasted flour-based filling, fillings such as cheese or walnuts can also be used. The dough for Erzurum Kete is rolled to a thickness of 1-2 mm. The thinness of the dough is key to achieving the desired rise and crispy texture in Erzurum Kete. Erzurum Sini Kete is square-shaped, with dimensions of 12x12 cm, and each piece of uncooked dough weighs 250 g. Erzurum Tandır Kete, on the other hand, is round, with a diameter of 12 cm, and each uncooked piece of dough weighs 300 g. Erzurum Kete has a long-standing history and occupies an important place in the culinary culture of Erzurum, which is why it is closely tied to the region. Preparation of Erzurum Sini Kete: The filling for Erzurum Sini Kete is made by roasting flour, butter, and salt in a pot at around 100°C. The mixture is stirred for approximately 15 minutes until the smell of raw flour disappears. It is then allowed to cool to room temperature. To roll out the dough for Erzurum Kete, a mixture of starch and flour (in a 1:2 ratio) is prepared. In a bowl, water, butter, and salt are combined, and wheat flour is gradually added while kneading to form a dough. The dough is left to rest for 30 minutes. After resting, 50 g portions of dough are taken, each sprinkled with 15 g of the starch/flour mixture. Then, thin sheets of dough, approximately 1-2 mm thick and 25 cm in diameter, are rolled out using a rolling pin. The surface of the dough sheets is then brushed with about 50 g of butter. The edges of the sheets are folded towards the center, and they are filled with 25-30 g of the roasted flour-based filling. The sheets are then folded into a square shape and arranged on a tray. The kete is then brushed with egg and baked in the oven at 250°C for about 30-45 minutes. Below are the ingredients and the preparation method for making 20 pieces of Erzurum Tandır Kete: Ingredients for Erzurum Tandır Kete dough: 400 ml milk 500 g butter 6 g salt 10 g dry yeast 1 egg white 800-1000 ml water 1 kg wheat flour Ingredients for rolling out one Erzurum Tandır Kete: 10 g wheat flour 5 g starch 50 g butter Ingredients for the roasted flour-based filling of Erzurum Tandır Kete: 1 kg flour 750 g butter 15 g salt Ingredients for the cheese filling of Erzurum Tandır Kete: 250 g white cheese 150 g parsley Ingredients for the walnut filling of Erzurum Tandır Kete: 300 g coarsely chopped walnuts (15 g used for each kete) Preparation of Erzurum Tandır Kete: The roasted flour-based filling for Erzurum Tandır Kete is made by roasting flour, butter, and salt in a pot at around 100°C for 15 minutes, stirring constantly until the flour smell disappears. Afterward, it is allowed to cool to room temperature. A mixture of starch and flour (in a 1:2 ratio) is prepared for rolling out the kete. For the cheese filling, white cheese is crumbled by hand and combined with finely chopped parsley. In a large bowl, combine milk and butter. Add dry yeast, salt, and egg white, and mix them together. Gradually add flour and knead until a dough forms. Let the dough rest for 1.5-2 hours. Once rested, take 70 g portions of dough, sprinkle each piece with 15 g of the starch/flour mixture, and roll out thin sheets of dough, approximately 1-2 mm thick and 25 cm in diameter, using a rolling pin. Brush each sheet with about 50 g of butter, cut them into strips approximately 5 cm wide, and stack 9 pieces on top of each other. The stacked dough sheets are then rolled into a log, compressed from the bottom, and sealed. Optionally, you can add 30-40 g of the roasted flour-based filling, 30-40 g of the cheese filling, or 15 g of chopped walnuts. Shape the dough into a circular form by rotating it around its own axis. Brush the dough with egg and bake it in the tandır for 35-40 minutes. Erzurum Kete can be stored in a dry place for up to 3 days, in the refrigerator for 1 week, or frozen for up to 6 months.