Katmer: Why This Turkish Pastry is the Ultimate Indulgence

Katmer is the kind of indulgence that makes you question every ordinary breakfast pastry you’ve ever had. Crispy, flaky, buttery, and stuffed with a sweet, nutty filling, it’s a Turkish delicacy that has been satisfying sugar cravings for centuries. But don’t be fooled by its golden, delicate layers—this is no ordinary pastry. It’s a celebration of texture and flavour, a bite of history, and, most importantly, an excuse to eat dessert for breakfast.

Hailing from the gastronomic paradise of Gaziantep, Katmer is a centuries-old tradition that started as a way for newlyweds to celebrate their first morning together. Eating something rich and sweet was believed to bring good fortune and prosperity to the marriage. But you don’t need to be on your honeymoon to enjoy this treat—one bite and you’ll see why it’s worth celebrating any day of the week.

At its core, Katmer is a paper-thin dough that’s stretched almost impossibly wide, brushed with butter, sprinkled with sugar, and then generously filled with crushed pistachios. Some versions include a dollop of kaymak, a rich clotted cream that takes things to a whole new level of decadence. Once folded and baked to golden perfection, the result is a crisp, airy pastry that shatters at the touch, revealing the sweet, nutty goodness inside.

Like many traditional dishes, Katmer comes in a few variations depending on the region. In Gaziantep, the pistachios are the star, often fresh and vibrantly green, adding an unmatched depth of flavour. In other areas, you might find a simpler, more buttery version with fewer nuts but an extra crispy texture. Some modern takes even drizzle it with honey or serve it with a side of ice cream.

What makes Katmer special isn’t just its ingredients but the technique. The dough must be rolled out so thin that you can practically see through it, and achieving that perfect balance between crispness and softness is an art in itself. Traditionally, it’s cooked in a sac (a convex griddle) or baked quickly in a scorching-hot oven, ensuring that every bite is shatteringly crisp yet tender at the same time.

Pairing Katmer with the right drink is essential to complete the experience. A strong Turkish tea (çay) cuts through the sweetness beautifully, while a glass of fresh ayran (a salty yogurt drink) offers a surprising contrast. If you’re in the mood for something extra indulgent, a shot of thick, dark Turkish coffee makes the perfect companion.

If you want to turn Katmer into a full-on feast, serve it with fresh fruits like figs or berries, a drizzle of honey, or even a scoop of kaymak or ice cream on top. Not exactly traditional, but incredibly delicious.

Is Katmer healthy? Well, let’s just say it’s a treat. The nuts provide some protein and healthy fats, and if you squint hard enough, you might argue that the sugar is ‘energy-giving.’ But honestly, when something tastes this good, who’s counting?

Where can you find Katmer? If you’re lucky enough to be in Turkey, especially in Gaziantep, you’ll find it in pastry shops, bakeries, and even street vendors serving it fresh. Outside Turkey, Turkish and Middle Eastern bakeries sometimes offer it, though nothing beats making it at home.

Classic Katmer Recipe

Ingredients:

• 250g all-purpose flour
• 125ml warm water
• 1 tbsp olive oil
• 1/2 tsp salt
• 50g melted butter (for brushing)
• 3 tbsp sugar
• 100g crushed pistachios
• 100g kaymak or clotted cream (optional but highly recommended)

Instructions:

1. Mix the flour, salt, olive oil, and warm water to form a smooth dough. Knead for 10 minutes until elastic, then let it rest for 30 minutes.
2. Divide the dough into small balls. Roll each ball as thin as possible—ideally, almost translucent.
3. Brush the surface with melted butter, sprinkle with sugar and pistachios, and add a dollop of kaymak if using.
4. Fold the dough over into a square or rectangle, pressing gently to seal.
5. Heat a pan over medium-high heat and cook the Katmer for 2–3 minutes on each side until golden and crispy.
6. Remove from heat, brush with more butter if desired, and serve hot.
7. Enjoy with Turkish tea or coffee while basking in its crispy, nutty glory.

One bite of Katmer, and you’ll understand why this centuries-old pastry has stood the test of time—light, crunchy, buttery perfection in every bite.