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Antep Katmer
Antep Katmeri, which is one of the important elements of Gaziantep cuisine, is mentioned in the Dede Korkut stories, many of which are in Eastern and Southeastern Anatolia. The way of construction and mastery knowledge originating from this region spread to other regions over time. Antep Katmeri is consumed in Gaziantep on special days and breakfasts. It is also sent to the bride's house and also to the families of the bride and groom by the groomsman the next morning of the wedding. Antep Katmeri is a dessert prepared in a square shape. The dough of Antep Katmeri is prepared in advance and rested in the refrigerator. The next day, the dough is opened and folded in the form of a square envelope with the stuffing inside, then cooked and served.
Pistachio, which is a registered geographical indication with the application date of 18.09.1997 and registration number 27, contains sugar, cream and oil in Antep Katmeri. It is made only for dessert. After cooking, syrup, consistency, etc. sweeteners are not poured or dipped in a sherbet container. The sweetness of Antep Katmeri is due to the fact that the sugar put in it while preparing the product melts during cooking and spreads to the product. In addition, the Pistachio used is a material that gives the product a distinctive feature in terms of taste, smell and appearance. Only wheat flour is used in the dough of the product.
