Kayseri Katmeri Description and Distinguishing Features of Kayseri Katmer: Kayseri Katmer is a pastry made by layering and folding yufka (thin dough) with a filling of tahini, prepared from a mixture of wheat flour, water, and salt. It is known for the dominant taste of tahini, and its yufka layers are observed to be thin and separated. Kayseri Katmer is produced and consumed on a daily basis.The production of Kayseri Katmer requires skill, especially in creating layered structure by opening and folding yufkas. Therefore, there is a connection between the geographical origin and the reputation of Kayseri Katmer. Production Method: Here are the ingredients and the production method for making 15 Kayseri Katmer: Preparation of Dough: - 800 g special-purpose wheat flour - 44 g (approximately 2 tablespoons) salt - 600 ml water Instructions: Mix flour, salt, and water in a bowl, kneading them into a soft dough. Divide it into three equal parts and let it rest for 20 minutes. After resting, roll out the portions using a rolling pin to create yufkas with a diameter of 55-60 cm. Preparation of Kayseri Katmer: Ingredients: - Dough - 250 g margarine - 50 g butter - 75 g tahini Instructions: Mix margarine, butter, and tahini to make a homogeneous mixture. Drizzle it evenly over the yufkas. Fold all edges of the yufka towards the middle, then unfold, ensuring that it integrates with the tahini mixture. To prevent the mixture from leaking, fold the edges inward and create a hole in the middle of the yufka, then roll it into a circular shape. Let it rest for 20 minutes at 2-5 ℃ to prevent the tahini mixture from leaking. Each rested yufka, shaped like a rose, is divided into 5 equal parts, resulting in 15 pieces of Katmer dough. Each piece is rolled out using a rolling pin, without using flour, into a round shape with a diameter of 20-25 cm and a thickness of 0.5-1 cm. Cook it on a griddle until both sides have brown spots. Kayseri Katmer is produced and consumed on a daily basis.