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.
- 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)
- 1 and 1/2 cup flour
- 3/4 cup melter butter
- 1 tsp salt
- 1/2 cup melted butter
- 1/2 cup oil (sunflower, corn, olive)
- 1 egg, beaten
- 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.
- 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.
- 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.
- 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.
- Brush with well beaten egg. Bake in a moderate oven until golden brown. Slice it up into medium squares and serve hot.
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.
- 1 sb ılık su
- 1 sb süt
- 1 çay b. sıvıyağ
- 2 sb un
- 1 sb tereyağ
- 1 kase tereyağ
- 1 kase sıvıyağ