🥐 Katmer
Katmer is a breakfast pastry from Gaziantep: dough stretched paper-thin, spread with kaymak (thick clotted cream), sprinkled with finely ground green pistachios and sugar, folded into a square and baked quickly until crisp. It is flaky outside and creamy and nutty inside, and is eaten hot, cut into squares, often with tea in the morning.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g thin pastry dough (flour, water, salt), or 2 large filo sheets
- 60 g kaymak (clotted cream)
- 50 g pistachios, finely ground
- 2 tbsp sugar
- 15 g butter, melted
Method
- Stretch the dough into a very thin, large sheet on an oiled surface.
- Dot the centre with kaymak and sprinkle with pistachios and sugar.
- Fold the sides over to make a square parcel and brush with butter.
- Bake at 230 °C or on a hot griddle for 6–8 minutes until crisp and golden.
- Cut into squares and serve hot.
How to make it lighter
- Share one katmer between two — it is very rich.
- Use half the kaymak and a little extra pistachio for flavour.
- Cut the sugar to 1 tbsp; the pistachios add their own sweetness.
History
Katmer is closely tied to Gaziantep, a city famous for its pistachios and pastry makers. Local custom holds that it is served to newlyweds the morning after the wedding. Today katmer shops in Gaziantep serve it from early morning.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Katmer and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →