In parts of Turkey, these ghee-fried cream pancakes are eaten for breakfast as the pistachio is believed to alleviate fatigue and increase energy levels.
- 2 sheets of chilled filo pastry, about 40 x 27 cm (16 x 10 in) each
- 2 tbsp ghee
- 2 tbsp thick (double) cream, or kaymak
- 2 heaped tbsp ground pistachios
- 1 tbsp sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Warming time: 1 hour
1. Take the filo 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 (16 x 16 in) square of filo. Paint a little ghee where the sheets overlap, and join them together.
2. Leaving a margin of about 10 cm (4 in) around the edges, dot nine dobs of cream onto the filo to make a square about 20 cm (8 in) 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 (8 in) wide.
3. Pour 1 tablespoon of ghee into a frying pan and swirl to coat. Place the pan over medium heat and let the ghee warm for about 10 seconds. Drop the filo 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 1 minute more.
4. Cut the katmer into eight squares and serve two per person as part of a breakfast spread.
Recipe from Anatolia by Somer Sivrioglu and David Dale (Murdoch Books, $79.99, hbk). Photography by Bree Hutchins.