Polish-style Katmer with Cheese and Herbs

Ingredients

In this Polish adaptation of Katmer, we replace the traditional sweet filling with a savory blend of Polish cheese and herbs. The original Turkish Katmer is typically filled with a sweet mixture of ground pistachios, sugar, and butter. By incorporating Polish cheese and herbs, we create a delightful fusion of flavors that pays homage to both Turkish and Polish culinary traditions. We alse have the original recipe for Katmer, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (150g) Oscypek or Bryndza cheese, grated 1 cup (150g) Oscypek or Bryndza cheese, grated
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (total), 11g (saturated)
• Carbohydrates: 30g (total), 1g (sugars)
• Protein: 9g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the melted butter and warm water, and mix until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   In a separate bowl, mix together the grated cheese, chopped dill, parsley, and black pepper.
5. 5.
   Divide the dough into 4 equal portions. Roll out each portion into a thin circle, approximately 20cm (8 inches) in diameter.
6. 6.
   Spread a quarter of the cheese and herb mixture evenly over one side of each dough circle, leaving a small border around the edges.
7. 7.
   Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal.
8. 8.
   Place the filled pastries on the prepared baking sheet. Brush the tops with beaten egg wash.
9. 9.
   Bake for 20-25 minutes, or until the pastries are golden brown and crispy.
10. 10.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Oscypek or Bryndza cheese — If you can't find these Polish cheeses, you can substitute them with feta or farmer's cheese for a similar taste and texture.
• Fresh dill and parsley — Make sure to wash and dry the herbs thoroughly before chopping them. This will ensure their flavors are vibrant and fresh in the filling.

Tips & Tricks

• For an extra flavor boost, you can sprinkle some sesame seeds or nigella seeds on top of the pastries before baking.
• Serve the Polish-style Katmer warm for the best taste and texture.
• If you prefer a spicier kick, you can add a pinch of red pepper flakes to the cheese and herb filling.
• Experiment with different types of Polish cheese to find your favorite combination.
• These pastries can be made ahead of time and reheated in the oven for a few minutes before serving.

Serving advice

Serve the Polish-style Katmer as an appetizer or a light lunch. Pair it with a fresh green salad or a bowl of tomato soup for a complete meal. These pastries are best enjoyed warm, straight from the oven.

Presentation advice

Arrange the Polish-style Katmer on a platter, garnished with a sprig of fresh dill or parsley. The golden-brown pastries will be visually appealing and inviting. Serve them alongside a small dish of sour cream or yogurt for dipping, if desired.