Antep Katmeri Product Description and Distinctive Features: In the Dede Korkut stories, which take place in many parts of Eastern and Southeastern Anatolia, Antep Katmer, an important element of Gaziantep cuisine, is mentioned. The production method and mastery knowledge originating from this region have spread to other areas over time. Antep Katmer is consumed in Gaziantep on special occasions and for breakfast in the morning. Additionally, the morning after the wedding, it is sent by the best man to the bride's home and also to the families of the bride and groom. Antep Katmer is a square-shaped dessert. The dough for Antep Katmer is prepared in advance and allowed to rest in the refrigerator. The next day, the dough is rolled out, folded into a square envelope shape with the filling ingredients inside, and then baked for serving. The filling of Antep Katmer includes Gaziantep Pistachios, registered with the geographical indication number 27 on September 18, 1997, sugar, clotted cream, and butter. It is made only as a dessert. After baking, no syrup, consistency, or sweeteners are poured over it or dipped into a container with syrup. The sweetness of Antep Katmer comes from the sugar added to the filling, which melts and spreads into the product during cooking. Additionally, the use of Gaziantep Pistachios gives the product distinctive characteristics in terms of taste, aroma, and appearance. Only wheat flour is used in the dough of the product. Production Method: For the dough of Antep Katmer, 1 kg of wheat flour, 550 ml of chlorine-free water, and 20 g of salt are mixed in a bowl and kneaded. Dough balls of 160 to 180 g are prepared, and the upper part of the dough is greased with a vegetable oil that will not give off an odor when cooked. The dough is then refrigerated for 8 to 10 hours. On an oiled counter, it is flattened by hand and rolled out with a rolling pin to a size of 25-30 cm. It is stretched and tossed by hand to form a circular shape of approximately 140 cm in diameter. The edges of the dough are cut and removed, and an average of 100-110 g portion is used. The filling includes 70-90 g of Gaziantep Pistachios, 15-20 g of clotted cream (butter containing 99% milk fat), 60-80 g of white sugar, and approximately 130-150 g of sahan kaymak (clotted cream formed on the top layer during the boiling and cooling of milk). The dough is folded into a square envelope shape with dimensions ranging from 20x20 to 25x25 cm. If Antep Katmer is to be marketed frozen, it is shock-frozen at -40°C for 1.5 hours at this stage. Frozen products are packaged and stored at -18°C. Antep Katmer is baked in a preheated oven at 200°C until the top is golden brown, approximately 7-10 minutes. After removing from the oven, the top is optionally lightly greased with vegetable oil that does not give off an odor. For ease of service, it is cut into square or ribbon-shaped pieces with lengths of 3-5 cm for serving or packaging. The weight before baking is approximately 450 (±50) g, and the weight after baking is 400 (±30) g.