Taste and atmosphere
About
Made from thinly rolled dough utilizing the light and low-acidity olive oils of the Musabeyli region, this pastry is a unique local delicacy.
Flavors, dishes and restaurants
Cuisine
Usually consumed during breakfast, this type of katmer is layered delicately using local olive oil. Distinct from the sweet versions found wider in Kilis, this version is often enjoyed savory or plain.
Ingredients
- 4 cups of flour
- 1 tea glass of Musabeyli olive oil
- 1 teaspoon of salt
- Warm water (for kneading)
- Melted butter or extra olive oil for layers
Preparation
- Mix flour, salt, and warm water to knead a soft dough, then let it rest for 15 minutes.
- Divide the dough into balls and stretch each ball by hand into a paper-thin sheet using olive oil.
- Brush the stretched dough with oil and fold it like an envelope to create multiple layers.
- Cook on a traditional griddle or non-stick pan over medium heat until both sides turn golden brown.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
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