Qatlama
Fried layered bread from Central Asia, Pakistan, and Turkey.
Qatlama (also known as qattama, katlama, katmer, katma, qator, or gambir) is a fried layered bread common in the cuisines of Central Asia, Pakistan, and Turkey. Its name derives from Turkic languages, meaning 'folded,' referring to the traditional method of preparation.
Quick Facts
- Region
- Turkey, Central Asia, South Asia (mainly Pakistan)
- Course
- Side dish, dessert
Facts from the source article.
Lore & Background
In Pakistan, the Lahori qatlama is a savory flatbread made with dough mixed with powdered red chilli peppers, garam masala, and red food coloring. Small balls of this dough are sprinkled with mashed urad dal, coriander, and anar dana, rolled out, and deep-fried; sometimes it is also covered with besan (chickpea flour) before frying. In many places around Pakistan, qatlama uses a yeast-based dough and is topped with spiced minced beef or lamb, differing from the vegan dish primarily served in the eastern city of Lahore.
Reader's Guide
The Turkish variety, katmer, is made as a dessert with kaymak (clotted cream) and, like many other delicacies from Gaziantep, is also filled and topped with pistachios. Regional katmer styles include Sivas katmeri, Antep katmeri, and Kilis katmeri. Qatlama is served around the world in Pakistani restaurants. Its significance lies in its widespread presence across multiple cultures, with variations ranging from savory to sweet, reflecting local ingredients and culinary traditions.
Did You Know?
- The word katlama in Turkic languages means 'folded,' from the verb katlamak 'to fold.'
- Lahori qatlama is a savory Pakistani flatbread served in Pakistani restaurants worldwide.
- The Turkish variety katmer is a dessert filled with kaymak (clotted cream) and pistachios.
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