Kilis Katmeri is a traditional dessert specific to the province of Kilis and holds a unique place among the diverse pastry dishes of Southeastern Anatolian cuisine. Containing generous amounts of Antep (Gaziantep) pistachios, clotted cream, and sugar, this delicacy is made by preparing a thinly rolled dough—similar to phyllo—using specific techniques. Kilis Katmeri distinguishes itself from similar pastries through both its dough preparation and the balance of its filling. It was granted a geographical indication (designation of origin) by the Turkish Patent and Trademark Office in 2022.

^{Kilis Katmeri ( Türk Patent Ve Marka Kurumu )}

Historical and Cultural Background

The origins of Kilis Katmeri lie in the deep-rooted culinary tradition of Kilis, a city renowned for its rich heritage of pistachios, baked goods, and syrup-based desserts. Katmer has earned a special place within this tradition due to its unique ingredients and preparation method. The distinctiveness of Kilis Katmeri is not only found in its ingredients but also in the meticulous craftsmanship involved in its making. The tradition of preparing Kilis Katmeri has been passed down through generations, preserving its authenticity over time.

Production Technique

Kilis Katmeri is prepared using dough made from hard wheat flour, water, and salt. After being kneaded, the dough is rested and then rolled out by hand into a fragile sheet. A filling composed of ground Antep pistachios, sugar, and optionally clotted cream is placed at the center of the dough, which is then folded into a bundle-like shape.

Traditionally, the katmer is cooked on a sac griddle, although stone ovens are also used in more conventional settings. During cooking, the top and bottom surfaces are evenly browned, often with a generous application of butter, resulting in a crispy texture.

Distinctive Features

Kilis Katmeri differs from other regional katmer varieties in several notable ways:

• The dough is prepared solely with flour, water, and salt—without the addition of yeast or oil.
• During baking, the filling remains intact and does not fully melt into the dough, preserving the layered structure.
• It is enriched predominantly with Antep pistachios and optionally with clotted cream.
• While commonly cooked on a sac griddle, it may also be baked in a traditional stone oven.

Despite its simplicity and natural preparation, Kilis Katmeri is known for its rich flavor and nutritional value. These characteristics allow it to serve as both a satisfying dessert and a filling snack.

Consumption and Traditional Role

Kilis Katmeri is typically consumed in the morning as part of breakfast or served with tea in the afternoon. It is especially popular during special occasions such as weddings, religious holidays, and when hosting guests. In the Kilis culture, it is considered a symbol of hospitality and is valued for being served fresh.

Geographical Indication and Protection Status

Kilis Katmeri was registered as a product of origin in 2022 by the Turkish Patent and Trademark Office (Registration No: 38118). This designation ensures that Kilis Katmeri can only be produced within specified geographic boundaries using traditional production methods. The registration plays a crucial role in preserving the authenticity of the product and protecting it during commercialization processes.