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Taste and atmosphere
Flavors, dishes and restaurants
Cuisine
Cooked on traditional iron griddles or in ovens, Hanak Katmer is known for its crispy texture. The generous amount of butter spread between the dough layers ensures that they separate beautifully into thin threads during cooking. If you wish to try this authentic flavor during your trip to Hanak, you can discover the nearest bakeries on the Map.
Ingredients
- 4 cups of flour
- 1.5 cups of water
- 1 teaspoon of salt
- 150 grams of melted Hanak butter
- Half a Turkish tea glass of vegetable oil (to mix with butter)
Preparation
- Mix flour, water, and salt to form a soft dough, then let it rest for 20 minutes.
- Divide the dough into 4 equal balls and roll each one out very thinly using flour.
- Brush the melted butter and oil mixture generously over the entire sheet of dough.
- Roll the dough into a log, twist it around itself like a rose, and chill in the fridge for 15 minutes.
- Slightly roll out the chilled dough balls again and cook on a dry pan or griddle on both sides.
Practical notes before you go
Visit
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- Food
- Tip
- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
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Food
Hanak Hunkari Soup
A traditional winter soup specific to the Hanak district, made with a rich base of wheat and yogurt. It is one of the most filling flavors of the Ardahan region.
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Food
Hanak Bishi
A traditional fried bread variety prominent in the pastry culture of the Hanak district. It differs from other variants across Türkiye in its fermentation and frying technique.
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Food
Hanak Cut Manti
A unique type of manti native to the Hanak district, made by cutting hand-rolled dough into small squares and cooking them with green lentils. It differs from classic manti styles in Türkiye .