Kars Kete Product Description and Distinctive Features: Kars Katso; a pastry made by opening dough prepared with special-purpose wheat flour, yeast, and milk in the form of thin sheets, then folding and greasing with sunflower oil and clarified butter, adding filling, brushing with egg, and baking. The filling can be prepared in three variations: salty, sweet, and with ginger. Optionally, coarsely chopped walnuts can be added. Kars Katso comes in either circular or square shapes. The square ones have one side measuring 25-30 cm, while the circular ones have a diameter of up to 25 cm. The baked product has a color ranging from yellow to brown. Due to its oil content, it has a crispy texture and is easily crumbly.The history of Kars Katso dates back to ancient times and holds a significant place in the culinary culture of the geographical region. For this reason, there is a connection between the pastry and the geographical boundary. Production Method: Preparation of the filling: In a pot placed on the stove, clarified butter and liquid sunflower oil are heated. Once the clarified butter is melted, gradually add flour while stirring, and when the mixture of flour and oil reaches a consistent texture, turn off the heat. Add salt, sugar, or ginger according to the type of kete to be produced, and mix. Optionally, 300-350 g of coarsely chopped walnuts can be added. Preparation and baking of the dough: In a bowl, mix warm milk with yeast, sugar, and salt. Gradually add flour and knead until a soft dough is obtained. Cover with a clean cloth and let it rise for about 1 hour.Take 130-140 g pieces from the risen dough and roll them into balls. These pieces are called "pazi" or "kunde" in the geographical region. Starting with the first "pazi," sprinkle a small amount of flour and roll out thin sheets with a rolling pin, about 3 mm thick and 90-100 cm in diameter. To facilitate rolling, a small amount of starch can be sprinkled.Brush sunflower oil and clarified butter onto the entire surface of the sheets with a brush. Care should be taken to avoid excessive oiling, as it may cause cracking after baking. Fold the oiled sheets in an envelope shape, place 55-55 g of filling in the middle, and close them in a pouch shape. To prevent them from opening and sticking together during baking, turn them upside down and arrange them on a tray with intervals, then pierce them with a fork. Press the filling of the ketes with fingertip pressure, spreading it evenly from the center outwards to ensure uniform thickness. After brushing with egg, bake in a preheated oven at 180-200 ℃ for 40-45 minutes or in a tandir for 30 minutes. Once taken out of the oven, let the ketes cool for 6 hours on a countertop covered with a clean cloth. They should not be stacked on top of each other until completely cooled. After cooling, Kars Katso can be sliced with a knife for serving. It can be stored in a dry environment at 4-6 ℃ for 3 months or in the freezer for up to 1 year.