Katmer making: video by Anissa Helou at Orkide, in Gaziantep, Turkey

Making Katmer from anissa helou on Vimeo.

Anissa Helou, a friend I was honoured enough to meet, eat with, and feed, in London is busier than most of us dream to be. Here is a short video she's made worth watching if for nothing else than to watch someone's brilliant hands handling pastry more pliable than pizza dough, as thin as strudel. And look at the color of that pistachio dust! 

The world of pastry is an endless as the hands and the cultures that dream them up! Never be limited by what merely lives in the books and kitchens of your home country. All pastry is related, bound by common history.

Comments

[latenac]

I have her Lebanese cookbook that I bought b/c several of th recipes were similar to how my grandmother made things. As a result I have been able to further explore my ancestor's cuisine with some confidence that I am making things the way they would have. Needless to say I am jealous you have met her and cooked for her.

[kayenne]

COOL! Would you happen to have the dough recipe?

[p.d.]

That is one of the most incredible things I have ever seen. I had no idea you could do things like that with dough. Wow.

[Dragana]

This is the same dough and technique used for bourek - found in Serbia, Bosnia and surrounding countries. Feta cheese is the filling of choice, and when eaten fresh with yoghurt, it's a delicious meal.

[Chana]

An absolutely amazing video, thank you. I never heard of katmer before, and I've spent the past half-hour watching other videos and reading recipes for it. Particularly striking (to me) is the nonchalant, almost cavalier attitude of the baker. There's nothing like watching an expert doing what he does best.

[Janet]

That was Amazing, with a capital "A"!!
I loved the way he swung the dough around. It reminded me a middle eastern dancer doing veil work.
My only regret was the video didn't show the finished (cooked) item.

[rüya tabirleri]

As a result I have been able to further explore my ancestor's cuisine with some confidence that I am making things the way they would have. Needless to say I am jealous you have met her and cooked for her.

[Eve]

Cool!

A chef at the FCI did a Strudel using a similar (if less dextrous) technique with a tablecloth dusted with flour. Wow. That was really impressive. Any places in NYC to get that?