- 2 sheets chilled phyllo pastry, about 40 x 27 cm each
- 2 T ghee (to make your own, see cook’s note)
- 2 T thick cream or kaymak
- 2 heaped T ground pistachios
- 1 T sugar
1. Take the phyllo sheets out of the fridge and leave to warm to room temperature for 1 hour. Spread one sheet out on a large work surface, then overlap with the other sheet to create a 40 x 40 cm square of phyllo. Paint a little ghee where the sheets overlap and join them together.
2. Leaving a margin of about 10 cm around the edges, dot nine blobs of cream onto the phyllo to make a square about 20 cm wide. Sprinkle the pistachios and sugar over the cream, and then fold the four edges of pastry over to make a square parcel about 20 cm wide.
3. Pour 1 T ghee into a pan and swirl to coat. Place the pan over a medium heat and let the ghee warm for about 10 seconds. Drop the phyllo parcel into the pan (wrap-side down) and cook for 2 minutes, or until golden. Using two spatulas or large knives, turn the pancake over and cook for a further minute.
4. Cut the katmer into eight squares and serve two per person as part of a breakfast.
Cook’s note: To make your own ghee, melt butter over very low heat and, when it starts to sizzle, pour it into a bowl and place in the fridge. The next day, scrape the layer of fat off the top. The liquid at the bottom is ghee.
Extracted from Somer Sivrioglu's Anatolia with permission from Jonathan Ball, featured in our July 2020 issue. To get your copy head here.