Entree: Turkey – Eastern Anatolia – Kete (Flaky layered Anatolian pastry brushed with butter and often filled with cheese or walnuts)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 1 hr 10 min

Cook 25 min

Additional 45 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1 pkg (2 1/4 tsp (7 g)) instant yeast
- 1 cup (240 ml) warm milk
- 3 tbsp (45 ml) vegetable oil
- 1 large egg, lightly beaten, approx. 1 3/4 oz (50 g)
- 8 oz (225 g) unsalted butter, melted, for layering
- 8 oz (225 g) beyaz peynir or feta, crumbled (for a savory filling)
- 2 tbsp (30 ml) plain yogurt (optional, to enrich dough)
- 1/4 cup (60 ml) melted butter or clarified butter for brushing
- 1/4 cup (60 ml) water (more as needed)

Show original ingredient measurements

- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1 pkg (2 1/4 tsp / 7 g) instant yeast
- 1 cup (240 ml) warm milk
- 3 tbsp (45 ml) vegetable oil
- 1 large egg, lightly beaten, approx. 50 g
- 8 oz (225 g) unsalted butter, melted, for layering
- 8 oz (225 g) beyaz peynir or feta, crumbled (for a savory filling)
- 2 tbsp (30 ml) plain yogurt (optional, to enrich dough)
- 1/4 cup (60 ml) melted butter or clarified butter for brushing
- 1/4 cup (60 ml) water (more as needed)

Instructions

1. In a large bowl combine flour, salt, sugar and instant yeast. Whisk to blend. In a separate bowl mix warm milk, oil, egg and yogurt if using; stir into dry ingredients and knead until a smooth, soft dough forms, adding up to 1/4 cup (60 ml) water if needed. Cover and rest 30–45 minutes until slightly puffy.
2. Divide dough into 6 equal balls. On a lightly floured surface roll each ball into a thin circle. Brush liberally with melted butter between layers and stack three circles together, then roll the stack gently into a thicker round. Repeat with remaining dough.
3. Take one stacked round, roll out thinly to about 8–9 inches (20–23 cm). Spread a third of the crumbled beyaz peynir across the center (leave edges free), fold edges over to enclose or leave open like a flat round depending on regional style. Repeat for remaining rounds.
4. Heat oven to 425°F (220°C) and place pastries on a baking sheet lined with parchment. Brush tops with additional melted or clarified butter. Bake 18–25 minutes until deeply golden and crisp.
5. Let cool slightly on a rack, then serve warm as a hearty main with yogurt or tea. Kete can also be made with a sweet walnut-sugar filling by replacing the cheese with 1 cup (120 g) finely ground walnuts mixed with 3 tbsp (45 g) sugar.