Sivas Katmeri Description and Distinguishing Features of Sivas Katmer: Sivas Katmer is a traditional bakery item crafted from water, flour, oil, fresh yeast, egg yolk, and salt. It features a flat, rectangular shape and offers a savory flavor created by the harmonious combination of its ingredients. Sivas Katmer is a local specialty commonly enjoyed at breakfast within the region, though it can be savored at any time throughout the day. It has gained recognition as an important cultural product closely associated with the name of the area. The preparation of Sivas Katmer requires considerable skill and traditional knowledge, especially regarding the kneading and baking methods that have been handed down through generations. Typically, Sivas Katmer measures approximately 25-30 cm in length, 25-30 cm in width, and has edges rising up to 4 cm in height. Production Method: The dough is prepared using about 20-25% solid margarine or butter, 40-60% flour, 30-40% water, up to 1.5% fresh yeast, and no more than 5% salt. The combination of oil, flour, water, salt, and fresh yeast is thoroughly kneaded until it reaches a smooth, uniform texture. The dough is then left to rest on the pastry board for 15-20 minutes to develop the ideal consistency. Following the resting period, the dough is kneaded once more and shaped into the signature Katmer layers from which it gets its name. Depending on the dough’s thickness, it is rolled out approximately 10-15 times. During the initial two or three rollings, the dough is either cut into portions or kept whole with a solid butter block placed in the center. After placing the butter, the dough is folded and sealed along both edges. This folding process is repeated several times until the butter and dough are fully integrated. The folded dough is then rolled out using a rolling pin or roller to create layered folds resembling an envelope. Finally, the bottom layer is folded over the top, forming a pouch-like shape. The sealed dough is further stretched with firm pressure by a rolling pin or roller. Afterwards, the folded dough is cut into large squares, allowed to rest briefly, and then rolled out once again for the final shaping, resulting in the characteristic rectangular form of Sivas Katmer. A unique characteristic of Sivas Katmer lies in the specific blend of ingredients and the kneading technique used to achieve the dough’s ideal texture. After kneading, solid butter is evenly spread over the dough, followed by repeated folding and unfolding to thoroughly incorporate the butter into the dough layers. When the rolling and folding are finished, the surface of the puffed dough is gently scored with a notched knife, creating a delicate pattern that resembles a comb. This special knife is used to avoid tearing the dough while producing an elegant comb-like design. Following this, the dough surface is brushed with egg yolk or optionally with egg white to enhance color and shine. The layered and harmonized rectangular Katmer dough is placed on a baking peel and baked at 180-200°C for about 10-15 minutes. The katmer is fully baked when the deep scored lines on the surface turn white, and the crust develops a light golden-brown hue. After baking, Sivas Katmer is best stored away from direct sunlight and moisture when offered for sale. In Sivas, this baking is traditionally done in stone ovens, as products baked in these ovens are considered tastier and more distinct compared to those baked in electric or other types of ovens. Hence, special attention is given to ensure baking in stone ovens. It is advised to enjoy Sivas Katmer fresh on the same day. If not consumed immediately, the product’s shelf life should not exceed three days from the date of production.