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Kete (Erzurum filled pastry) recipe
Soft Erzurum kete with layers separated by a filling of flour toasted in butter. Covers dough rest, filling consistency and oven time.
- Total time
- 2 h 5 min
- Makes
- 8 servings
- Difficulty
- Medium
- Region
- Erzurum
- Per serving
- ~480 kcal
Method
Knead the dough
Knead the flour, yeast, milk, oil, egg and salt into a soft dough that does not stick to your hands. Cover and rest until doubled in size.
Make the kavut
Melt the butter, add the flour and toast over a low heat, stirring constantly, until pale golden. Add the salt and cool completely.
Fill and fold
Divide the dough into eight balls. Roll each out, spread with the filling, roll up and coil like a snail. Rest for ten minutes and flatten lightly by hand.
Bake
Arrange on a tray, brush with egg yolk and sprinkle with nigella seeds. Bake in an oven preheated to 180 degrees until the tops are browned.
Tips
- If the kavut is spread while still warm, it affects the yeast and the layers merge.
- Roll loosely so there is room to rise as it bakes.
- Toast over a low heat, as flour that darkens turns bitter.
Storage
Keeps in an airtight container at room temperature for 2 days. Baked, it keeps in the freezer for 1 month.
About Kete (Erzurum filled pastry)
Kete is a pastry made with a toasted flour filling, common across eastern Anatolia, especially Erzurum and Kars. It is a regular on tea and breakfast tables.
Nutrition
| Energy | 480 kcal |
|---|---|
| Protein | 10 g |
| Fat | 25 g |
| Carbohydrate | 54 g |
Frequently asked questions
Can kete be made with cheese?
Yes, there are also cheese and mince versions. This recipe gives the plain toasted flour version from the region.
What is kavut?
Here it means the flour filling toasted in butter. It is what separates the layers of the kete and gives it its aroma.
