Kars Kete Product Description and Distinctive Features: Kars Katso is a traditional pastry crafted by rolling out dough made from special-purpose wheat flour, yeast, and milk into thin layers. These layers are then folded and brushed with a mixture of sunflower oil and clarified butter. After adding the filling, the pastry is coated with egg wash and baked to perfection. The filling comes in three varieties: savory, sweet, and ginger-flavored. Additionally, coarsely chopped walnuts may be included as an optional ingredient. Kars Katso is available in both circular and square shapes. The square versions typically measure between 25 and 30 cm on each side, while the circular ones can reach a diameter of up to 25 cm. Once baked, the pastry displays a color range from yellow to brown. Thanks to its high oil content, it has a crispy texture and tends to crumble easily. The origins of Kars Katso trace back to ancient times, making it an important part of the region’s culinary heritage. Consequently, the pastry is strongly linked to its geographical origin. Production Method: Filling Preparation: In a pot placed on the stove, heat clarified butter along with liquid sunflower oil. Once the clarified butter has melted, gradually stir in the flour. When the flour and oil mixture reaches a smooth and consistent texture, remove the pot from heat. Add salt, sugar, or ginger depending on the type of kete being made, and mix well. Optionally, 300-350 g of coarsely chopped walnuts can be incorporated. Dough Preparation and Baking: In a bowl, combine warm milk with yeast, sugar, and salt. Slowly add flour while kneading until a soft dough forms. Cover the dough with a clean cloth and allow it to rise for approximately one hour. Divide the risen dough into 130-140 g portions and shape each into a ball. These pieces are locally known as "pazi" or "kunde". Begin with the first pazi, lightly dust it with flour and roll it out into thin sheets about 3 mm thick and 90-100 cm in diameter, using a rolling pin. To ease the rolling process, a small amount of starch may be sprinkled. Brush the entire surface of the dough sheets with sunflower oil and clarified butter using a brush. Be careful not to over-oil, as excessive oil can cause the pastry to crack after baking. Fold the oiled dough sheets into an envelope shape, placing about 55 grams of filling in the center, then seal them into a pouch form. To prevent the pastries from opening or sticking together during baking, flip them upside down and arrange them on a baking tray with some space between each. Pierce the surface gently with a fork. Gently press the filling inside the ketes with your fingertips, spreading it evenly from the center outward to achieve a consistent thickness. After brushing the tops with beaten egg, bake them in a preheated oven at 180-200 ℃ for 40-45 minutes or cook in a tandır oven for about 30 minutes. Once removed from the oven, allow the ketes to cool for 6 hours on a countertop covered with a clean cloth. Avoid stacking them until fully cooled. After cooling, Kars Katso can be sliced and served. It can be stored in a dry place at 4-6 ℃ for up to 3 months or frozen for as long as 1 year.