Sivas Katmeri Description and Distinguishing Features of Sivas Katmer: Sivas Katmer is a bakery product made from water, flour, oil, fresh yeast, egg yolk, and salt. It has a flat rectangular shape and a savory taste resulting from the blending of its ingredients.Sivas Katmer is a local product particularly consumed during breakfast in the region, but it can be enjoyed at any time of the day. It has become one of the significant local values known by the name of the region.The production of Sivas Katmer involves a wealth of knowledge and expertise, especially in kneading and baking techniques, which have been passed down through generations.Sivas Katmer typically measures up to 25-30 cm in length, 25-30 cm in width, and has a border height of up to 4 cm. Production Method: The dough is made with approximately 20-25% solid margarine or butter, 40-60% flour, 30-40% water, a maximum of 1.5% fresh yeast, and up to 5% salt.The mixture of oil, flour, water, salt, and fresh yeast is kneaded until it becomes homogeneous. The dough is then placed on the pastry board for 15-20 minutes to achieve the right consistency. After resting, the dough is kneaded again and layered into the distinctive Katmer form, which it is named after. Depending on the density of the dough, it is rolled out approximately 10-15 times. During the first two or three rollings, the dough is either divided into slices or left in the form of a solid butter block in the middle. Once the butter is placed, the dough is folded and sealed from both sides. This process is repeated until the dough becomes a consistent mixture with the butter. The folded dough is then rolled out with a rolling pin or a roller until it resembles layers folded like an envelope. Finally, the bottom layer is folded over the top like a pouch. The closed dough is further expanded with a strong pressure, using a rolling pin or a roller. The folded dough is then cut into large squares, allowed to rest for a while, and subsequently re-rolled for the final rolling process, giving it the rectangular shape characteristic of Sivas Katmer. A distinctive feature of Sivas Katmer is the combination of ingredients and the kneading process to achieve the dough's consistency. After kneading, solid butter is spread over the dough, and the process of folding and opening is repeated frequently, ensuring the integration of butter with the dough. Once the rolling and folding process is complete, the surface of the swollen dough is scored with a notched knife, creating a pattern resembling a comb. The notched knife is used to avoid damaging the dough and to create a delicate comb-like pattern. After all these steps, the surface of the dough is brushed with egg yolk or optional egg white. The harmonized and layered rectangular Katmer dough is placed on a baking peel and baked in an oven at a temperature of 180-200°C for 10-15 minutes. The product is considered fully cooked when the deep lines on the surface turn white, and the outer surface has a slight golden-brown color. Once removed from the oven, Sivas Katmer should be presented for sale in an environment away from direct sunlight and moisture. In Sivas, this baking process is typically done in ovens equipped with stone, as products baked in stone ovens are considered more delicious and distinct in taste compared to those baked in electronic or similar ovens. Therefore, care is taken to ensure that the product is baked in a stone oven. It is recommended to consume Sivas Katmer on the same day. If not consumed daily, the maximum shelf life of Katmer should be three days from the production date.