Kayseri Katmeri Description and Distinguishing Features of Kayseri Katmer: Kayseri Katmer is a traditional pastry made by layering and folding yufka (thin dough) filled with tahini, which is prepared from a blend of wheat flour, water, and salt. The distinctive flavor of tahini stands out, while the pastry’s thin, separated yufka layers are a notable characteristic. Kayseri Katmer is commonly produced and enjoyed daily. Crafting this pastry requires considerable skill, particularly in achieving the delicate layered texture through careful opening and folding of the yufkas. This technique links the product closely to its geographical origin and the cultural identity of Kayseri. Production Method: Below are the ingredients and the preparation steps for making 15 Kayseri Katmer: Dough Preparation: - 800 g special-purpose wheat flour - 44 g (about 2 tablespoons) salt - 600 ml water Instructions: Combine the flour, salt, and water in a bowl, then knead the mixture until a soft dough forms. Divide the dough into three equal pieces and let them rest for 20 minutes. After resting, roll each piece out with a rolling pin to form thin yufka sheets approximately 55-60 cm in diameter. Kayseri Katmer Preparation: Ingredients: - Dough - 250 g margarine - 50 g butter - 75 g tahini Instructions: Combine margarine, butter, and tahini thoroughly to form a smooth mixture. Spread this mixture evenly over the yufka sheets. Fold all edges of the yufka towards the center, then unfold them to allow the tahini mixture to blend well. To avoid any leakage, fold the edges inward and create a small opening in the middle of the yufka, then roll it into a circular shape. Let the rolled dough rest for 20 minutes at a temperature between 2-5 ℃ to prevent the tahini mixture from spilling out. Each rested yufka, resembling a rose shape, is cut into 5 equal sections, yielding a total of 15 pieces of Katmer dough. Each piece is rolled out on a surface without flour, using a rolling pin, into a round shape measuring about 20-25 cm in diameter and 0.5-1 cm in thickness. Cook the dough on a griddle until both sides develop golden brown spots. Kayseri Katmer is traditionally prepared and enjoyed daily.