Here's a recipe for the day after New Year’s Eve or Christmas breakfast! Katmer is a crispy and very thin folded dough, filled with cheese, egg, greens, minced meat or like most popular ones sweet and filled with pistachio, kaymak and sugar. Today we are making a version that's famous in Bozdağ mountains in the Aegean region, with traditional fillings and with my style fillings as well.
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Katmer Recipe
Dough,
250 g all-purpose flour, a little less than 2 cups, you can use a bread flour as well.
150 ml water, 3/5 cup
Half teaspoon salt
For greasing, sun flower oil or any seed oil would do great.
Green filling, makes 2 katmers
4 good handful of parsley, chopped
200 g süzme peynir, any cheese that you like is great.
6 sprigs of spring onion, chopped
Salt & black pepper
2 pinches of red pepper flakes
4 eggs
2 tablespoons Bergama Tulum cheese, grated, Parmesan would do great as well.
Minced meat filling, makes 1 katmer
200 g minced meat
1 large onion, finely chopped
Salt & black pepper
4 sprigs parsley, chopped + for topping
2 eggs
A pinch of red pepper flakes
1 tablespoon Bergama Tulum cheese, grated, Parmesan would do great as well.
Persimmon filling, makes 1 katmer
1/2 ripe persimmon, peeled and chopped
3 tablespoons cream, 35% fat
3 pinches of brown sugar, use more if you like to
A handful hazelnuts, chopped
Grated milk chocolate, for topping
• To make the dough, Mix the flour, water and salt in a bowl.
• After all combined take it on your counter and knead for 10 minutes until smooth and elastic.
• Consistency should be soft and not sticky. Divide the into four equal parts and shape them into balls.
• Dust with flour and cover with a damped cloth. Let them rest for an hour. Of you have time you can rest them more. Resting is essential because the dough will be rolled out very thinly, otherwise you can’t roll out and dough tears apart.
• Preheat your oven to 280 C (535 F) on upper and lower heat.
• Oil a large flat bottomed oven tray and place it on the bottom of the oven.
• Oil your work surface, hand and rolling pin.
• Place one piece of dough on your counter and gently press to make it bigger.
• Then roll out the dough around 35x35 cm (14x14 in) square. Squarish is also fine. You can gently push and pull from the corners to make it square.
• Take the tray from the oven on place it on the stove on low-medium heat.
• Gently and carefully lay the dough on the tray.
• Spread the filling (you can find the details below) and fold the corners of the dough onto itself and cook until crispy and golden brown.
• Place the tray in the oven and bake for another 2-3 minutes.
• Take it from the oven and slice. Garnish and serve immediately when it is still crispy and hot.
• To make with green filling, sprinkle the parsley and spring onion on the dough and crumble the cheese. Crack the eggs on the greens. Season with salt and black pepper. Add red pepper flakes if you like to. Gently mix with a fork. Then, continue cooking as explained above. Garnish with Bergama Tulum cheese.
• To make with minced meat, heat a large frying pan on high heat. Add the minced meat to the pan and spread with the wooden spoon until they get brown, stirring occasionally. Add the onion and turn heat to low- medium. Continue to sauté. Stir time to time for about 15 minutes. Minced meat will get perfectly brown, and onions will almost disappear in the pan. While cooking, add salt to your taste. If minced meat sticks to the pan, add a couple tablespoons of hot water and scrub the bottom with a spatula so you won’t waste any flavour. At the end of the cooking add black pepper. Let the mixture cooldown a little and add the parsley. To make the katmer, spread the minced meat on the dough. Crack the eggs and season with salt and red pepper flakes. Cook as explained above. Garnish with parsley and red pepper flakes.
• To make with the persimmon, place the persimmon pieces on the dough and pour the cream. Sprinkle brown sugar and hazelnuts. Cook as explained above and garnish with grated chocolate.
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