Antep Katmeri

Antep Katmeri is a traditional dessert from Gaziantep, prepared by placing ground Antep pistachios, kaymak, sugar, and unsalted butter between thin sheets of dough. It has been officially registered as a "Geographical Indication" by the Turkish Patent and Trademark Office.

^{Antep Katmeri} (AA)

Antep Katmeri is a square-shaped dessert containing registered Antep pistachios, sahan kaymak, beet sugar, and unsalted butter. The dough is made from wheat flour, and no additional syrup or sweetener is used during baking. The sweetness comes from the sugar added inside, which melts during baking and spreads through the dough layers. Antep pistachios impart a unique flavor, aroma, and appearance to the dessert. It is traditionally consumed during special occasions and for breakfast in Gaziantep, and it is also customary to send it to the bride’s home after a wedding.

1. Dough Preparation: One kilogram of wheat flour is mixed with 550 milliliters of chlorine-free water and 20 grams of salt, then kneaded. Dough balls weighing 160–180 grams are formed, lightly coated with vegetable oil, and refrigerated for 8–10 hours.
2. Dough Rolling: The rested dough is flattened by hand on an oiled surface and rolled with a rolling pin to a diameter of 25–30 centimeters. It is then stretched and tossed by hand to achieve a thin sheet approximately 140 centimeters in diameter.
3. Filling Addition: In the center of the dough sheet, 70–90 grams of Antep pistachios, 15–20 grams of unsalted butter, 60–80 grams of beet sugar, and approximately 130–150 grams of sahan kaymak are placed.
4. Folding and Baking: The dough is folded into a square envelope shape measuring 20x20 to 25x25 centimeters. It is baked in a preheated oven at 200 °C for approximately 7–8 minutes, until the top turns golden brown.

^{Antep Katmeri} (AA)

The production of Antep Katmeri must take place within the boundaries of Gaziantep Province. The production process is monitored by the relevant authorities.