Sivas Katmer

Katmer is a special pastry prepared using a folding technique, with origins in Central Asian cuisines, that has over time become an integral part of Turkish cuisine (Figure 6.18). One of the distinguishing features of Sivas Katmer is that, unlike the katmer from Gaziantep and Kilis, it is generally prepared as a savory dish. Various ingredients such as butter, clotted cream, tahini, pistachio paste, or poppy seed paste can be used in the filling of this pastry. Sivas Katmer has become a beloved and frequently consumed delicacy among the local population, enjoyed at any time of day—morning, noon, or evening. The product’s cultural significance was officially recognized in 2018 when it was registered as a Geographical Indication Product by the Sivas Chamber of Commerce and Industry. Passed down through generations, Katmer serves as tangible evidence of the interplay between cultures.

The preparation of Sivas Katmer requires a meticulous process and is traditionally baked in stone ovens. The key points to consider during the preparation process are as follows: 

Dough Preparation: First, flour, water, salt, and, if necessary, fresh yeast are used to knead a medium-firm dough. The dough must be allowed to rest for a while.

Folding Technique and Greasing: The rested dough is divided into two equal parts. A solid fat, such as margarine or butter, is spread between the layers of dough. The process of rolling out and folding the dough is repeated using a rolling pin to distribute the fat throughout the dough. This rolling and folding process is repeated 8–10 times, or at least twice, to create the dough’s layered structure.

Resting and Rolling: The layered dough is refrigerated for at least one hour to allow the fat to set and the dough to relax. The rested dough is rolled out again with a rolling pin into three layers and cut into six equal pieces along the long side.

Pre-Baking: The divided dough pieces are rolled out one last time with a rolling pin into a rectangular shape. Egg wash is brushed on top to add shine and flavor. Traditionally, slits are scored into the surface of the katmer using a bread-slicing tool or a craft knife.