Katmer. I estimate it contains at least 100 calories per letter. This typical Antep breakfast food (ideally eaten at around 10am, after a very early breakfast soup), is a paper thin dough envelope filled with kaymak (clotted cream), sugar and bright green local pistachios. This morning Şemsa and I visited Katmerci Zekeriya Usta for her farewell breakfast katmer (she’s off to Mersin today). After testing out four top spots, Zekeriya Usta came out on top. Here’s how it’s done:

The Usta rolls out dough on a marble countertop.

He flips the dough around to stretch it until it is thin and transparent.

He dots the surface with lumps of kaymak.

Then comes the sugar.

And a dusting of ground Antep pistachios.

He folds the dough over itself.

He then flips the dough over his arm and tosses it to the Usta at the oven for baking.

Slice, garnish with more ground pistachios and serve.

Turkish readers can read the Antep katmer rankings on Şemsa’s blog here.

Katmerci Zekeriya Usta
Çukur Mh. Körükcü Sok. B Hilmi Gecidi No: 16/C-D
Sahinbey
Gaziantep, Turkey
Website
Phone: +90 342 230 09 71