Katmer (كتمر) — Turkish Flaky Pistachio Pastry from Gaziantep

• 300 gall-purpose flour
• 170 mlwater (lukewarm, about 35–40°C)
• 4 gfine salt (about 3/4 tsp)
• 10 ggranulated sugar (about 2 tsp)
• 5 mllemon juice (about 1 tsp, helps extensibility)
• 120 gunsalted butter (melted and clarified; use the clear fat, not the milk solids)
• 160 gkaymak (at room temperature for easy spreading)
• 140 gpistachios (Gaziantep-style if possible; finely chopped or coarsely ground)
• 1 gground cardamom (about 1/2 tsp)

Instructions

1. 1

   Make the dough by mixing flour, salt, and sugar in a bowl, then add the lukewarm water and lemon juice. Knead for 8–10 minutes until the dough is smooth and elastic; it should feel soft but not sticky, and it must pass a gentle stretch without tearing.

2. 2

   Divide the dough into 4 equal pieces (about 120 g each) and shape each into a tight ball. Cover the balls and rest for 20 minutes at room temperature so the gluten relaxes and the dough can be rolled paper-thin.

3. 3

   Clarify the butter by melting it gently and letting the milk solids settle, then pour off the clear golden fat. Keep it warm (not hot) so it stays fluid; if it cools and thickens, rewarm briefly.

4. 4

   Prepare the filling by combining the chopped pistachios, sugar, and ground cardamom in a bowl. Break up any clumps so the mixture sprinkles evenly and doesn’t create thick, dough-tearing mounds.

5. 5

   Roll one dough ball on a lightly floured surface into a thin round, about 40–45 cm wide, dusting with only enough flour to prevent sticking. Lift and rotate the dough as you roll; aim for a translucent sheet without holes, because holes let butter leak and reduce flakiness.

6. 6

   Brush the entire surface lightly with clarified butter, using about 20 g for this piece. Spread 40 g kaymak in a thin, even layer over the buttered dough, leaving a 2 cm border so the filling stays inside during folding.

7. 7

   Sprinkle one quarter of the pistachio mixture evenly over the kaymak. Fold the dough into a neat square by bringing the sides toward the center, then fold again to create a smaller square packet; brush the outside with a little more clarified butter to seal and encourage crisp layers.

8. 8

   Repeat rolling, buttering, filling, and folding with the remaining 3 dough balls, keeping the finished packets covered so they don’t dry out. Let the packets rest for 5 minutes so the layers settle and the butter firms slightly, which helps the pastry hold its shape.

9. 9

   Heat a heavy skillet or griddle over medium heat for 3 minutes, then reduce to medium-low so the katmer cooks through without burning. Place one packet seam-side down and cook 3–4 minutes per side, pressing very gently with a spatula to ensure even contact while preserving the laminated layers.

10. 10

    When both sides are deep golden with blistered spots, transfer to a rack for 2 minutes so steam doesn’t soften the bottom. Serve hot, cut into wedges, because katmer is at its best when the exterior is crisp and the kaymak inside is warm and creamy.