Antep Katmeri

Antep Katmeri is a traditional dessert specific to the province of Gaziantep, made by placing Antep pistachio, kaymak, sugar, and clarified 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 clarified butter. The dough is prepared using wheat flour, and no additional syrup or sweetener is applied during baking. The sweetness arises from the sugar incorporated into the filling, which melts and spreads through the dough during baking. Antep pistachios impart a unique flavor, aroma, and appearance to the product. It is traditionally consumed during special occasions and for breakfast in Gaziantep; 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, coated with vegetable oil, and left to rest in the refrigerator for 8–10 hours.
2. Dough Rolling: The rested dough is flattened by hand on an oiled surface and rolled out with a rolling pin to a diameter of 25–30 centimeters. It is then stretched and tossed by hand to achieve a thin sheet with an average diameter of 140 centimeters.
3. Filling Addition: In the center of the dough sheet, 70–90 grams of Antep pistachio, 15–20 grams of clarified 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.