Diyarbakır Kete with Black Cumin
Quick answer
This recipe brings one of Diyarbakır's most special flavors into your home with its flaky layers and delicious filling. It will become a staple for your tea times.
- Total time
- 75 dk
- Servings
- 8
- Calories (est.)
- ~380 kcal
- Difficulty
- zor
diyarbakir kete · pastry with black cumin · traditional turkish pastry
75 dk · 8 servings · 380 kcal
Ingredients
- 5 cups all-purpose flour
- 1 packet instant yeast
- 1 tsp granulated sugar
- 1.5 tsp salt
- 1.5 cups lukewarm water
- 150 grams butter (melted)
- 1/2 cup vegetable oil
- 3 tbsp black cumin seeds
- 1 egg yolk (for brushing)
Method
- In a large bowl, mix flour, yeast, sugar, and salt. Gradually add lukewarm water to knead a soft dough and let it rise for 45 minutes.
- Divide the risen dough into 8 equal meringues. Roll out each meringue to the size of a dessert plate.
- Brush the melted butter and oil mixture between the rolled dough layers, sprinkle with black cumin, and stack them.
- Roll the stacked dough into a log, then coil it into a spiral shape.
- Gently press the spiral dough with a rolling pin to flatten it slightly to plate size and place on a lined baking tray.
- Brush with egg yolk, sprinkle with black cumin, and bake in a preheated oven at 190°C until golden brown.
Resting the buttered dough in the fridge for 15 minutes will make it much easier to achieve flaky layers.
FAQ
How to prevent the inside from remaining raw?
Make sure not to roll the dough too thick and thoroughly preheat your oven.
Can I use something other than black cumin?
The traditional recipe uses black cumin, but you can also use roasted flour and tahini filling if desired.
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