Katmer (Kattama)

Katmer is folded dough, and is a Turkish desserts, that is originally from Gaziantepe. A crunchy pancake that is sooooo yummy and super easy to make it. Basically, Katmer is a thin dough ( filo pastry) packed with crushed pistachio, clotted cream (kaymak), sugar and butter. It might be baked either in the oven or in a pan.

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There are more than one kind of Katmer in Turkey. Katmer can be served sweet or savoury. In some region it’s filled with sesame seed paste (tahini), in another regions it’s filled with poppy seeds, topping with icing sugar and serving with a nice cupa tea or with ice cream.

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Ingredients

  • 3 Sheets of filo pastry

Ingredients for filling

  • 2 tbsp melted butter
  • 2 tbsp clotted cream or mascarpone cheese or kaymak
  • 2 tbsp ground pistachio
  • 1 tbsp white sugar

Ingredients for filling might be increased or decreased based on your taste.

Instructions

Take the filo sheets out of your fridge 1 hour before using and leave to warm to room temperature.

Place on filo sheet on a work surface and brush with melted butter. Then overlap with another sheet. Brush melted butter again. Now leave a margin about 10 cm around the edges. Sprinkle some of crushed pistachio, then place small pieces of clotted cream, and then sprinkle sugar over the cream.

 

Now fold the four edges of the pastry ( as you see in the photos) to make a square shape parcel. Brush with melted butter top and bottom.

Heat the oil ( 1tbsp) in pan over medium heat. Place each parcel into the pan and fry each side about 2 minutes.

Once katmar is golden, remove from the pan and place in a platter and cut it into smaller pieces. Topping with crushed pistachio and icing sugar.
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Raisins baklava

For making this baklava no need to special technique. Super easy and quick will be ready.

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Ingredients

  • Filo pastry
  • Butter
  • 4 tbsp chopped pistachio
  • 4 tbsp raisins
    Ingredients for syrup
  • 1 cup sugar
  • 1 cup water
  • 1 tsp Orange blossom or rose water
  • ½ lemon or lime juice

 

Preparation
Preheat the oven to 180C.
Brush the small size muffin tin with melted butter and set aside.
Brush 5 layers of filo dough with melted butter.

Using a cutter, and cut it into circle shape. Place them in the tin. Fill them halfway with chopped pistachio and raisins. Bake them for 15 minutes.


Meanwhile, prepare sugar syrup: In a pot with 1 cup water and 1 cup sugar, add lemon juice and orange blossom and bring it to a boil, then  Simmer for 10 minutes.
Once baklava is ready, pure 1tbsp of syrup on hot baklava. Let it set and serve it .

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Tahini baklava

This is other type of baklava , very crunchy and without sugar syrup but still is tasty.

 
Ingredients
Filo pastry sheets
100 g sugar
200 g tahini
200 g unsalted butter
Chopped walnuts

 

 

Preparation
Preheat the oven at 180C.
Unwrap a filo sheet and brush all over the filo with melted butter. Put second filo sheet over the first one and do same with second filo sheet as well. Then, place third layer of filo sheet and brush with tahini, sprinkle sugar and then spread grounded walnuts over it. Roll it up. Cut into slices.
Place them on a baking tray, brush them with melted butter and sprinkle some sugar. Bake at 180C for 15 minutes.

 

باقلوا با ارده
این نوع باقلوا ترد و شکننده و بدون شهد می باشد ولی با اینحال هنوز بسیار خوشمزه هست.

مواد لازم
ورقه های خمیر یوفکا

صد گرم شکر

دویست گرم ارده

دویست گرم کره ی بدون نمک آب شده

گردوی خرد شده

طرز تهیه
فر را در 180 درجه ی سانتیگراد گرم کنید.
یک ورقه از خمیر یوفکا را باز کرده و روی آن را کره ی آب شده بزنید. ورقه ی دوم را روی اولی گذاشته و مجددن کره ی آب شده بزنید. ورقه ی سوم را روی ورقه ی دوم گذاشته و روی آن ارده را بزنید و کمی شکر بپاشید و سپس کردوی خرد شده بریزید. خمیر را بپچید و به اندازه ی دلخواه خمیر را برش دهید. تکه های باقلوا را داخل سینی فر گذاشته و روی آنها مجددن کمی کره ی آب شده و شکر بریزید.
سینی را داخل فر گذاشته و اجازه دهید به مدت 15 دقیقه بپزد.

 

 

Newspaper shape baklava

Baklava is a kind of crunchy sweet and rich pastry made with filo pastry and filled with chopped nuts such as: almonds, walnuts, pistachio and hazelnuts and spices like, cinnamon, cardamom and cloves.
In Iran there is drier version of baklava as well that is cooked in diamond- shaped and flavoured with rose water.
Baklava is very popular in Iran, Turkey, Greece, countries around Persian Gulf, Republic Azerbaijan, Armenia and African countries such as: Libya, Tunisia and Algeria.

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Ingredients
Filo pastry sheets
500 g sugar
2 ½ cups water
150 g unsalted butter, melted
1 Tbsp. lemon juice
1 Tsp cinnamon powder (one cinnamon stick)
Chopped nuts (walnuts and pistachio or almond). Put as much nuts as you can, because more and more nuts will make baklava more tasty 🙂

 

 

Preparation
Preheat the oven to 150C.
For sugar syrup, heat the sugar, water, lemon juice and cinnamon powder in a saucepan. . Bring it to a boil and allow to simmer for 10 minutes. Turn off the heat and let to cool.
Lay one sheet of filo pastry on working table and brush with melted butter. Then, pinch the filo pastry lengthwise) as you see in the images). Spread chopped nuts on the filo pastry and fold it ( as you see in the image).
Place them in a baking tray. Cut it into small square shapes.  Brush with melted butter. Put the tray in the preheated oven and allow to bake for about 40- 45 minutes. Once baklava is ready, Pour chilled sugar syrup over baklava and some nuts for topping. Let baklava set in sugar syrup for 5-6 hours and serve it.

 

Baklava Rolls

Baklava is a kind of crunchy sweet and rich pastry made with filo pastry and filled with chopped nuts such as: almonds, walnuts, pistachio and hazelnuts and spices like, cinnamon, cardamom and cloves.
In Iran there is drier version of baklava as well that is cooked in diamond- shaped and flavoured with rose water.
Baklava is very popular in Iran, Turkey, Greece, countries around Persian Gulf, Republic Azerbaijan, Armenia and African countries such as: Libya, Tunisia and Algeria.

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Ingredients
Filo pastry sheets
4 cups sugar
2 1/2  cups water
150 g unsalted butter, melted
1 tbsp lemon juice
1 tsp cinnamon powder
Chopped nuts (walnuts and almond or pistachio). Add as much nuts as you can, because more and more nuts will make baklava moreeeee tastier 🙂

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Preparation
Preheat the oven to 150C.
For sugar syrup, heat the sugar, water, lemon juice and cinnamon powder in a saucepan. Bring it to a boil and let it heat for 15 minutes. Once its ready let it cool.


Lay one sheet of filo pastry on working table and brush with melted butter. Then, spread the chopped nuts over pastry. Roll it up. Now, squeeze rolled filo as you see in photo.


Place them in a baking tray. Coat all rolled up pastry with melted butter. Put the tray in the preheated oven and allow to bake for about 40-45 minutes. Once baklava is ready, use a sharp knife and cut each filo roll into half. Pour chilled sugar syrup over  warm baklava and use some nuts for topping. Let baklava set in sugar syrup for 5-6 hours.
These sticky, nutty and flaky sweets with a cup of tea or coffee will make your day.

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