Kars Ketesi Recipe

I prepared the Kars ketesi recipe upon the request of one of my followers. Normally, I either write down the requested recipes or prepare them in a short time so that I cannot forget them but never put them aside or ignore them. But I forgot about this recipe after she first asked for it. Thank goodness she didn't give up and reminded me again later. I think that this forgetting is not an ordinary forgetting and that it has a counterpart in my unconscious mind.

I don't know how to say this without offending people who love kete, but kete has always been a recipe that I couldn't understand. So, while fatty pastry is already a very high-calorie and heavy food, filling it with roasted flour is a waste of calories no matter how you look at it. If you must consume that many calories, you can do so by eating a wider variety of foods. I don't think you have to get them all from one pastry. Let's also say that it is a food made just to fill the stomach during a time of famine. Did you have to continue this habit after the famine was over? I can't help but ask. And whoever I talk to about kete, "You will eat it with cheese." they say. Since you have cheese, should you not put cheese in the dough instead of roasted flour? Let's say you don't like the taste of cooked cheese. Okay, do not put the cheese in it, eat it with it, but do not add flour. See. katmer. One of the simplest but most delicious pastries in the world.

I am very sorry if Kete is your sacred and you are offended, but if I did not write my thoughts openly, my dishonesty would bother me very much.

There is a pastry very close to katmer in my home town as well. We call it çörek. It is baked at engagements, weddings, births and any other event and gathering. Yeast dough is prepared just like kete and rolled into yufkas. The yufkas are brushed with oil in the same way with kete. Sometimes they are laid on the tray, and sometimes they are folded into a square shape. But no flour is added. For me, even though it is flourless, it's still a heavy food. Even though I loved eating it as a child, I stopped eating it after I became conscious about nutrition. Everything we see, eat and get used to as a child does not have to be our only truth throughout our lives.

Going back to our kete... As I mentioned at the beginning, I am not keen on the idea of adding roasted flour into the dough. That's why I added much less flour than a classic Kars ketesi. I must admit, I removed as much as I could while eating. Because it is a delicious pastry without flour. But if you want to get the consistency you are used to from your childhood, you can double the ingredients I gave for roasting flour. Because in the original, there is a seriously thick layer of flour inside.

Also, since my countertop is not very wide, I could not roll out the dough very wide and afterwards, I expanded it more than it should be. Therefore, the ketes also became thin. I think this version is very good, but different from the original. You can get a thicker, closer-to-the-original look by making two balls instead of four from the same dough and rolling out larger yufkas.

When you bake the kete without waiting after preparing it, it becomes more compact and its crust becomes crunchy. As the dough rises as it waits, the crust becomes crispy and the inside becomes softer. As far as I know, the ones that don't rise and are stuffy are the ones that are preferred. But at that point, my opinion is a little different. When it waits and rises, its consistency becomes better in my opinion. You can prepare it for yourself in the light of this information and in line with your own preferences.

Kete is crispy when it first comes out of the oven. It softens as it waits. If you like the crunchiness of kete, like börek, it would be better to eat it immediately after taking it out of the oven.

There are two versions of kete, salty and sweet. If you wish, you can add sugar instead of salt to the roasted flour and make it sweet.

Enjoy the recipe...

Enjoy your meal...