Katmer served on a wooden board with a pistachio mix on the side
What Is Katmer And How Is It Different From Baklava?
As a flaky treat from ancient Anatolia (now Turkey), katmer resembles the better-known baklava. It features a thin pastry filled with goodies and is often enjoyed for breakfast.
Katmer varies regionally in Turkey, with a traditional sweet pistachio and kaymak filling in Gaziantep, a sesame and syrup filling in Konya, and a savory poppy seed in Afyon.
In comparison, baklava is filled with a combination of nuts and honey or syrup, often enhanced with spices like cinnamon or rose water for a sweet, sticky delight.
Both recipes start with a dough made from flour, water, and salt that is rolled thin and layered with fats. Katmer preparation uses more oil, while baklava may have starch added.
While baklava involves layering phyllo sheets with filling, katmer dough is folded in on itself multiple times, resulting in an envelope-like square that's cut after baking.
Finally, katmer is served warm early in the day, whereas baklava is a room-temperature dessert. Both ensure a memorable, delicious treat at any time.