Katmer (Turkish Gaziantep Stuffed Breakfast Pastry)

Katmer is a specialty of Gaziantep in southeastern Turkey: a thin, buttery pastry folded around clotted cream and pistachios, then griddled until crisp. It is a rich, festive way to start the day.

Ingredients

• 2 sheets phyllo or yufka dough (or 2 thin flatbreads)
• 1/2 cup (120g) kaymak or clotted cream (mascarpone as substitute)
• 1/2 cup (60g) shelled pistachios, finely chopped
• 3 tbsp unsalted butter, melted
• 2 tbsp powdered sugar, for dusting

Instructions

1. Prepare the filling
   In a small bowl, mix the chopped pistachios with 2 tablespoons of the melted butter.
2. Fill the dough
   Lay one sheet of dough flat. Spread the kaymak over half of it, then sprinkle the pistachio mixture on top.
3. Fold and seal
   Fold the dough over itself into a small rectangular parcel, pressing the edges to seal in the filling.
4. Pan-fry
   Heat a dry, heavy skillet over medium heat. Brush both sides of the parcel with remaining butter and cook 2-3 minutes per side, until golden and crisp.
5. Rest briefly
   Let the katmer rest for a minute so the filling sets slightly.
6. Slice and serve
   Cut into wedges, dust with powdered sugar, and serve warm.

Katmer is traditionally enjoyed fresh off the griddle in Gaziantep, alongside a glass of strong tea.