Antep Katmeri
Anatomy of the Product
Antep Katmeri
Antep Katmeri
Its Story
It is a dessert mentioned in the Dede Korkut tales and constitutes an important element of Gaziantep cuisine. In Gaziantep, it is consumed on special occasions and at breakfast, and is traditionally sent to the bride's home after the wedding. It has been produced in Gaziantep since the 1400s.
Geographical Origin
Gaziantep, Türkiye
Ingredients / Steps
1. Wheat Flour → Water + Salt → Kneading → Dough 2. Dough → 160–180 g Ball → Oiling → Resting (8–10 hours) 3. Dough → Rolling & Stretching → Approx. 140 cm → Thinly Stretched Dough 4. Assembly → Pistachios + Clarified Butter + Sugar + *Sahan* Clotted Cream 5. Folding → Square Envelope Shape → Oven (200°C) → Baking (7–10 minutes) 6. Final → Square / Shuttle Cut → Serving → Antep Katmeri
How It Is Made
Dough prepared from wheat flour, water, and salt is allowed to rest in a cool place. Rolled out by hand and with a rolling pin, the dough is filled with Antep pistachios, butter, beet sugar, and *sahan* clotted cream. It is folded into a square envelope shape and baked at 200°C for 7–8 minutes.
Registration Information
Indication of source — File No: C2015/010, Application: 23.01.2015, Registration No: 264, Registration Date: 07.12.2017, Status: Registered, Applicant: Gaziantep Development Foundation
It has been registered by the Gaziantep Development Foundation...
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