Kete

 

Kete is a flaky pastry filled with butter roasted flour or chopped walnut, mostly famous in  Erzurum, Van, Kayseri, Kars and Sivas provinces of Turkey. Each kete, from different city, has a signature shape, taste and texture so you can easily distinguish from one another. For instance; kete from Kayseri  is in a shape of letter. Kars’ kete is like medium square slice since it is generally prepared in large baking trays or it is large ,whole, round pastry when it isn’t sliced up. Some of them have slightly sweet filling with walnut, while some have savory flour filling.


I myself  not a big fan of pastries like ‘Kete’ but everybody else likes it…Ingredients

  • 3/4 cup warm milk
  • 3/4 cup warm water
  • 1/2 cup corn oil
  • 1 tsp salt
  • 1 tbsp dry active yeast
  • all purpose flour (approx 4 and 1/2 cups)

for filling

  • 1 and 1/2 cup flour
  • 3/4 cup melter butter
  • 1 tsp salt

for greasing

  • 1/2 cup melted butter
  • 1/2 cup oil (sunflower, corn, olive)

for top

  • 1 egg, beaten

Directions

  1. In a large bowl, combine all ingredients but flour. Sift 5 cups of flour in another medium bowl. Gradually add flour and knead until you get non sticky, elastic dough for about half an hour. Let rise covered in warm place for 20-30 minutes or until double in bulk.
  2. To prepare flour filling, in a medium pan, place 3/4 cup melted butter and add 2 cups flour. Cook/ brown until lightly golden on medium low heat  stirring constantly. Remove from heat. Set aside.
  3. Place raised dough on slightly floured board. Divide into 2 balls. Roll balls as thin as you can. Place first pastry sheet on a flat surface like coutertop. Grease with 1/2 cup melted butter and 1/2 cup corn oil mixture. Place the second sheet of pastry on top of first one and grease its surface with oil-butter mixture as well.
  4. Fold the big round pastry sheet from one edge to another like in D shape and then fold it again in triangle shape. Spoon  flour filling and spread. Bring edges together on top. Seal well pressing with fıngers. Turn up-side down. Roll it again and place in prepared (greased) baking pan.
  5. Brush with well beaten egg. Bake in a moderate oven until golden brown. Slice it up into medium squares and serve hot.
…………………………………….
Kete, Kayseri, Sivas, Van, Erzurum, Kars gibi illerin hamur işlerinin başında geliyor. Bahsi geçen her şehrin ketesinin kendine has bir tadı, şekli ve dolgusu var. Kayseri’de gördüğüm kapalı zarf şeklinde, kavrulmuş un dolgulu ve porsiyonluk haldeydi. Kars ketesi ise börek gibi tepside hazırlanıp orta büyüklükte dilimler şeklinde ikram ediliyor.

Bazı yörelerde iç harç için ceviz kullanılıyor. Kimisi hafif şekerli kimisi ise tuzlu tercih ediyor iç harcını….Kars usulü kete’de ise harca tereyağla kavrulmuş un konuluyor. Gerçi komşum, kavurma işlemi yapmadan el ayasıyla tereyağ ve unu uzun süre ovalayarak hazırlamış harcını. Bu yöntem de aklımızın bir köşesinde bulunsun.

Tek dezavantaji, çok çabuk bayatladığından hemen tüketilmesi gereken bir hamur işi olması. Ertesi güne bile kalsa yerken tel tel döküldüğü için perişan oluyorsunuz.

Malzemeler
  • 1 sb ılık su
  • 1 sb süt
  • 1 çay b. sıvıyağ
  • Maya
  • Tuz
  • Un
Içi için
  • 2 sb un
  • 1 sb tereyağ
  • Tuz
Aralarına
  • 1 kase tereyağ
  • 1 kase sıvıyağ

Hazırlanışı

Hamur yoğrulup iki bezeye ayrılır. Ilki incecik yuvarlak şekilde açılır tereyağ sıvıyağ karışımıyla bolca yağlanır. Ikinci beze de açılıp diğerinin üzerine serilir. Tekrar yağlanıp önce hamurun birucundan diğerine D şeklinde katlanır daha sonra D nin iki ucu birinden diğerine olacak şekilde katlanıp üçgen elde edilir.Üçgenin ortasına hazırladığımız harç yayılır. Hamurun uçları ortada birleştirilip tepsiye göre açılıp birleştirilen taraf alta gelecek şekilde yerleştirilir. Üzerine yumurta sürülüp fırınlanır.
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3 Comments Add yours

  1. Julia says:

    >I've never heard of kete before – not surprising seeing as we've never been to any of the places you mentioned – so this post was really interesting. I think we would prefer the savoury version.

  2. >Hello! Just found your blog through Julia's one about the cheese!! I have never heard of kete either which is surprising considering how long I have lived in Turkey! Loved the photo too!claudia

  3. >Hi Claudia,Believe it or not I didn't know what Kete was like either till my twenties. When I saw and ate kete for the first time, I was 23 years old. Yes, I am from Southern Turkey but we don't have kete in our kitchen since it is originated in Central and Eastern Turkey. Maybe now people (native Turkish people) might know or at least hear all over the country via internet and TV shows about local foods. (Even now I hear the name of some local foods first time…)Thanks for visiting!

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