Antep Katmeri

Ingredients

• 250 g plain flour
• 1 tsp salt
• 150 ml warm water
• 6 tbsp sunflower oil, for resting and stretching
• 150 g kaymak or thick clotted cream
• 120 g raw pistachios
• 4 tbsp caster sugar
• 40 g butter

Before you cook

• Mix the flour and salt in a bowl.
• Add the warm water a little at a time and knead for eight minutes to a soft, smooth dough.
• Divide the dough into two balls, sit them in a bowl with 4 tablespoons of the oil poured over, and rest them for one hour.
• Grind the pistachios coarsely, keeping plenty of chunky pieces.
• Take the kaymak out of the fridge so it softens enough to spoon.

Steps

1. Oil a large work surface generously and set one dough ball in the middle.
2. Press the ball flat with your palms, then stretch it outwards from the centre with oiled hands until it is almost transparent and covers most of the table.
3. Scatter half the pistachios over the middle third of the sheet.
4. Dot half the kaymak over the pistachios and sprinkle 2 tablespoons of the sugar on top.
5. Fold the left and right sides of the sheet over the filling, then fold the top and bottom in, to make a tight square parcel.
6. Stretch and fill the second ball of dough the same way.
7. Melt half the butter in a wide frying pan over a medium heat.
8. Lay one parcel in the pan seam side down and cook it for four minutes, until the underside is crisp and mottled brown.
9. Turn it over, add a little more butter, and cook the second side for three to four minutes.
10. Slide the katmer onto a board and cook the second parcel the same way.
11. Cut each katmer into squares with a sharp knife.
12. Shower with the remaining pistachios and serve immediately, with strong black tea.