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Katmer, the crown jewel of pastry culture in the Ulas district, is prepared with plenty of butter. The dough, kneaded with flour, water, and salt, is rolled out thinly, brushed with melted butter, and rolled into a coil. This flavor, which you can find fresh in bakeries in Sivas and its districts, is indispensable for tea times. To check the locations of local bakeries, you can refer to the Harita section.
Traditionally baked over a wood fire, katmer is brushed with egg yolk before baking for a golden crust. Holding an important place in the gastronomy of Türkiye, this product retains its freshness for a long time.
Ingredients
- 1 kilogram of flour
- 2 cups of warm milk
- 1 pack of fresh yeast
- 250 grams of melted butter
- 1 tea glass of vegetable oil
- 1 teaspoon of salt
- 1 egg yolk (for the top)
Preparation
- Mix warm milk, yeast, and salt, then slowly add flour to knead a soft dough.
- Divide the dough into balls and let them rest for 20 minutes.
- Roll out each dough ball thinly and brush with the melted butter and oil mixture.
- Roll the oiled dough into a log, then wrap it around itself into a spiral and flatten it by pressing with your hands on a baking tray.
- Brush with egg yolk, score lines with a knife, and bake in a 200-degree oven until golden brown.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
3
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Sivas Meatballs (Ulas Style)
Prepared using only minced meat and salt, this geographically indicated meatball achieves a unique taste with the contribution of local meat producers in the Ulas district.
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Divrigi Pilaf (Ulas Style)
Enriched with lamb, chickpeas, raisins, and almonds, this grand pilaf is a feast dish served at weddings and special invitations in Ulas .