Erzurum Kete Product Description and Distinguishing Features: Erzurum Kete can be produced in two ways. Erzurum Sini Kete is made by rolling out a dough prepared with butter, wheat flour, water, and salt with a rolling pin, filling it with roasted flour-based filling, and baking it in a tray called "sini." On the other hand, Erzurum Tandır Kete is produced by rolling out a dough prepared with butter, milk, egg white, water, wheat flour, salt, and dry yeast with a rolling pin, filling it with a filling, and baking it in a tandır (tandoor). In Erzurum Tandır Kete, in addition to the roasted flour-based filling, a filling with cheese or walnuts can be used. The dough of Erzurum Kete is 1-2 mm thick. The thinness of the dough is crucial for the rising and crispy texture of Erzurum Kete.Erzurum Sini Kete is square-shaped with dimensions of 12x12 cm and the weight of one piece of uncooked kete dough is 250 g. Erzurum Tandır Kete is circular with a diameter of 12 cm, and the weight of one piece of uncooked kete dough is 300 g.Erzurum Kete has a long history, holding a significant place in the culinary culture of Erzurum. Therefore, it is associated with a geographical region due to these reasons. Preparation of Erzurum Sini Kete: The filling for Erzurum Sini Kete is prepared by roasting flour, butter, and salt in a pot at approximately 100°C, stirring for about 15 minutes until the smell of flour dissipates, and then allowing it to cool to room temperature. To roll out the kete, a mixture of starch and flour (in a 1/2 ratio) is prepared. In a bowl, water, butter, and salt are mixed, and wheat flour is gradually added while kneading to form a dough. The resulting dough is left to rest for 30 minutes. From the rested dough, 50 g portions are taken, each piece is sprinkled with 15 g of the starch/flour mixture, and thin sheets of dough, approximately 1-2 mm thick and 25 cm in diameter, are rolled out using a rolling pin. The surface of the sheets is then brushed with approximately 50 g of butter. The edges of the sheets are folded to the center, filled with 25-30 g of the roasted flour-based filling, folded into a square shape, and arranged on a tray. The kete is then brushed with egg and baked in an oven at 250°C for approximately 30-45 minutes.Below are the ingredients and production method for making 20 pieces of Erzurum Tandır Kete: Ingredients for Erzurum Tandır Kete dough: - 400 ml milk - 500 g butter - 6 g salt - 10 g dry yeast - 1 egg white - 800-1000 ml water - 1 kg wheat flour Ingredients for rolling out one Erzurum Tandır Kete: - 10 g wheat flour - 5 g starch - 50 g butter Ingredients for the roasted flour-based filling of Erzurum Tandır Kete: - 1 kg flour - 750 g butter - 15 g salt Ingredients for the cheese filling of Erzurum Tandır Kete: - 250 g white cheese - 150 g parsley Ingredients for the walnut filling of Erzurum Tandır Kete: - 300 g coarsely chopped walnuts (15 g used for each kete) Preparation of Erzurum Tandır Kete: The roasted flour-based filling of Erzurum Tandır Kete is prepared by roasting flour, butter, and salt in a pot at approximately 100°C for 15 minutes, stirring until the smell of flour dissipates, and then allowing it to cool to room temperature. A mixture of starch and flour (in a 1/2 ratio) is prepared for rolling out the kete.For the cheese filling, white cheese is crumbled by hand and mixed with finely chopped parsley. In a large bowl, milk and butter are placed. Dry yeast, salt, and egg white are added and mixed, then flour is gradually added and kneaded to obtain a dough. The dough is left to rest for 1.5-2 hours. From the rested dough, 70 g portions are taken, each piece is sprinkled with 15 g of the starch/flour mixture, and thin sheets of dough, approximately 1-2 mm thick and 25 cm in diameter, are rolled out using a rolling pin. Each sheet is brushed with approximately 50 g of butter, cut into approximately 5 cm wide strips, and 9 pieces are stacked together. The stacked sheets are rolled into a log, compressed from the bottom, and sealed. Optionally, 30-40 g of the roasted flour-based filling, 30-40 g of the cheese filling, or 15 g of chopped walnuts can be added, and the dough is shaped into a circular form by rotating around its own axis. It is then brushed with egg and baked in the tandır for 35-40 minutes.Erzurum Kete can be stored in a dry environment for 3 days, in the refrigerator for 1 week, or in a frozen state for 6 months.