The dining table set out for lunchtime and teatime is always loaded with goodies to drink and eat, which are various from meals portioned at mealtimes. Like numerous multi-layered breads from available the Mediterranean, katmer is created with extremely thin dough.
Katmer is a historic flaky bread of Anatolia, typically consumed throughout breakfast; however, rather suitable with a cupful of cay all day.
The variety of food stands over at the Anatolian Cultures and Food court in May at the Orange County Fairground in Costa Mesa, was a little bit challenging since all the food items appeared delightful and smelled even more attractively.
The primary distinction being that the katmer maker splits the thick sides off prior to filling and foldable the dough. Katmer is a flaky pastry, prepared similar method as flatbread (yufka) or baklava. Just like numerous conventional Turkish foods, each area of the country has the tendency to serve their own variants. A bread made with tahini referred to as "katmer" is perfect teatime treat and lunch in Antalya/Turkey. Most likely, the favorite variation of katmer comes from the south-eastern Anatolian city of Gaziantep. Other garnishes to attempt are walnut, cinnamon and sugar, finely sliced onion sautéed in olive oil, tahini, salt and pepper.
Ingredients:
• 500 grams of white wheat all-purpose flour
• 42 grams of fresh yeast
• 100 milligrams of whole milk
• 100 milligrams of Olive oil
• 1 teaspoon of table salt
• 6 teaspoons of sugar
• 250 grams of tahini
Instructions:
1. Stir the new yeast in the 100ml warm milk and wait 10 mins for it to liquefy.
2. Mesh the flour right into a bowl, create a well in the center and gather the olive oil, liquefied sugar, yeast and salt.
3. Combine together.
4. Gradually include lukewarm water (40C) and knead up until the dough is flexible and smooth.
5. Cover along with a tea towel and place in a warm location.
6. Portion the dough into 4 equivalent pieces and roll every one out on a floured surface area to the dimension of a plate.
7. Spread tahini around the top, then spray over a dose of sugar.
8. Fold every one like an envelope, cover and enable them to be comfortable.
9. Take each "envelope" and roll out once more on a floured surface area to square plate-size.
10. Take each katmer and pan fry on both sides in a gently greased teflon frying pan or on a griddle.
11. Serve.
The variety of food stands over at the Anatolian Cultures and Food court in May at the Orange County Fairground in Costa Mesa, was a little bit challenging since all the food items appeared delightful and smelled even more attractively.
The primary distinction being that the katmer maker splits the thick sides off prior to filling and foldable the dough. Katmer is a flaky pastry, prepared similar method as flatbread (yufka) or baklava. Just like numerous conventional Turkish foods, each area of the country has the tendency to serve their own variants. A bread made with tahini referred to as "katmer" is perfect teatime treat and lunch in Antalya/Turkey. Most likely, the favorite variation of katmer comes from the south-eastern Anatolian city of Gaziantep. Other garnishes to attempt are walnut, cinnamon and sugar, finely sliced onion sautéed in olive oil, tahini, salt and pepper.
Ingredients:
• 500 grams of white wheat all-purpose flour
• 42 grams of fresh yeast
• 100 milligrams of whole milk
• 100 milligrams of Olive oil
• 1 teaspoon of table salt
• 6 teaspoons of sugar
• 250 grams of tahini
Instructions:
1. Stir the new yeast in the 100ml warm milk and wait 10 mins for it to liquefy.
2. Mesh the flour right into a bowl, create a well in the center and gather the olive oil, liquefied sugar, yeast and salt.
3. Combine together.
4. Gradually include lukewarm water (40C) and knead up until the dough is flexible and smooth.
5. Cover along with a tea towel and place in a warm location.
6. Portion the dough into 4 equivalent pieces and roll every one out on a floured surface area to the dimension of a plate.
7. Spread tahini around the top, then spray over a dose of sugar.
8. Fold every one like an envelope, cover and enable them to be comfortable.
9. Take each "envelope" and roll out once more on a floured surface area to square plate-size.
10. Take each katmer and pan fry on both sides in a gently greased teflon frying pan or on a griddle.
11. Serve.
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