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Serve katmer warm for the best texture.
Pair with ayran, Turkish tea, or a salad for a complete light meal.
Store in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat in a dry skillet.
Variations
Fill with chopped herbs or sautéed spinach for a fresh twist.
Add a sprinkle of chili flakes or black sesame seeds for extra flavor.
Use olive oil instead of butter for a dairy-free version.
FAQ
Q: Can I make the dough in advance?
A: Yes, you can refrigerate the dough (covered) for up to 24 hours. Bring it to room temperature before rolling.
Q: Can I bake katmer instead of frying?
A: Frying gives the best texture, but you can bake them at 200°C (400°F) for 10–15 minutes, flipping halfway through.
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