Akhisar Katmer
Flour, salt, water are mixed to make a dough as soft as an earlobe, and it is rested for 1 hour. Then it is kneaded again and rested for another 30 minutes, divided into 15 meringues, brushed with olive oil and left for 7-8 hours. The meringues are rolled out with a rolling pin with a diameter of 10-15 cm, put a teaspoon of olive oil on them and pressed by hand to roll out dough with a diameter of 45-50 cm. The dough is laid out on a hot sheet or pan with melted butter, and eggs are broken on it, 1 tablespoon of grated cheese, a pinch of finely chopped parsley are thrown and distributed with the back of a tablespoon. The dough is folded from its four ends to the middle like an envelope and turned over medium heat and cooked until both sides are browned. It is sliced, sprinkled with grated cheese and parsley and served hot.
