Flaky Spinach Katmur Recipe ✨ Master Pan-Fried Turkish Pastry (Layered & Crispy) скачать в хорошем качестве

Flaky Spinach Katmur Recipe ✨ Master Pan-Fried Turkish Pastry (Layered & Crispy)

Welcome to Culinary Compass! Today, we are mastering the art of Spinach Katmur, a delicious, flaky Turkish pastry cooked right in a pan. This recipe is a huge hit, delivering a crispy, layered exterior and a wonderfully soft interior. Achieving the perfect Katmur involves precise kneading and a crucial hand-stretching technique. We guide you step-by-step on how to prepare an elastic dough, use strategic oil resting (we even share a trick using a freezer bag!), and stretch the dough paper-thin without tearing. This culinary education focuses on professional cooking techniques to ensure maximum flakiness and flavor using a simple spinach and village cheese filling. If you are interested in gourmet, authentic world cuisine, please like this video, share your different ideas in the comments below, and subscribe to the channel for more food science insights and recipes that elevate your healthy living journey. Don't forget to turn on the notification bell! --- FULL SPINACH KATMUR RECIPE *Dough Ingredients:* 3.5 cups Flour 1 tsp Salt ~1.5+ cups Warm Water (add gradually) *Oiling Ingredients:* Vegetable Oil (generous amount for resting and cooking) Optional Alternative: 100g Melted Butter mixed with 0.5 cup Vegetable Oil *Filling Ingredients:* Fresh Spinach (washed, chopped, salted, and excess water squeezed out) White Village Cheese Optional Seasoning: Black Pepper and Red Pepper Flakes *Instructions:* 1. Mix flour and salt. Gradually add warm water while kneading until the dough is soft and elastic but doesn't stick to your hands. 2. Knead on the counter for 3-4 minutes until smooth. Rest the dough in a freezer bag or bowl for 30 minutes to 1 hour. 3. Divide the rested dough into 4 equal pieces (balls). 4. Generously oil the dough balls and let them rest again for 30 minutes (up to an hour if using oil; 15-20 min if using butter). 5. Generously oil the counter. Slowly stretch each dough ball from the edges until it is very thin. 6. Cut the stretched dough in half. Spread the prepared spinach and cheese filling onto the dough. Fold as demonstrated in the video. 7. Preheat a pan and lightly brush it with vegetable oil. Place the Katmur in the hot pan. 8. Cook over medium-low heat, slowly turning them. Brush the tops with oil every now and then while cooking to ensure flakiness. Enjoy the layered, crispy result!