Tandoori Kete
What is Tandoori Ketesi? How is it done?
Tandoori kete, which is among the regional delicacies of Eastern Anatolia and made from roasted flour and oily dough, is among the indispensable flavors of sahur tables in the region.
Tandoori cake, which is a kind of dough made from roasted flour and buttered milk dough, attracts great attention from the citizens of Erzincan during Ramadan due to its satiety.
Currently, the operators producing special kete for sahur by working hard in the workshops are sending the local flavor out of the province via cargo.
What is Tandoori Ketesi? How is it done?
Mithat Türkeri, who produces local bakery products at work in Üzümlü district, said that tandoori kete is mostly preferred during Ramadan and feast days.
Expressing that making kete and bread in the tandoor is a thing of the past, since citizens prefer ready-made foods, Türkeri said:
"The tandoori kete was actually a forgotten tradition. Together with my deceased brother, we wanted to continue this tradition. Together with my brother, we established a business on bakery products. Here we try to serve our customers by cooking kete in the tandoor, according to old traditions.
What is Tandoori Ketesi? How is it made? It is a bakery product that is preferred especially in Ramadan and Muharram months, since tandoori kete has the feature of keeping it full. People are in extreme demand because they can't cook at home. People prefer it more because flax becomes more cooked in the tandoor.
Türkeri stated that they are trying to keep up with the demands coming from outside the province, and that they have increased the number of personnel as the orders are busy.
Fatma Şimşek, one of the workers, said that they started work in the early hours to fulfill the orders, especially kete.
Pointing out that he does not know much about the making of tandoori kete, Şimşek said:
"We learned how to prepare and cook flax from our elders in our childhood. Unfortunately, the new generation does not know how to make flax, since there is no tandoor in homes at the moment.
In the past, everyone used to bake both their bread and kete in the tandoor in their own home. Kete is actually very difficult to make because you have to roll out the dough thinly. It has a different difficulty to open it, and another to cook it. We arrive early in the morning, and in the evening, we go out according to the order received."
Gönül Canbaba, one of the employees, said that it is difficult to work in the hot tandoor during Ramadan.
What is Tandoori Ketesi? How is it done?
Canbaba said, "There is a difference in flavor between the kete cooked in the oven and the kete cooked in the tandoor. Therefore, the demand for kete cooked in the tandoor is high. Not everyone can cook kete in the tandoor. It is both difficult and requires a separate skill. We cook in private." used the phrases.
The recipe for Baked Tandoori Kete, which is one of the oldest pastry recipes in the Turkish cuisine archive, which we have obtained from another channel, is as follows...
How to Make Tandoori Ketesi in the Oven, One of the Most Tasty Sahur Menus in Traditional Turkish Cuisine?
For Those Who Ask Undecided Housewives What to Cook for Sahur Today What Are the Ingredients Used for Baked Tandoori Kete?
* 1 liter milk
* 300 g cream or 250 g butter
* 1 small fresh yeast
* Salt
* 1 egg
For Tandır Ketesi stuffing for those who say what to do for sahur today:
* 200 g butter or margarine
* Fame
* salt
Recipe for Making Tandoori Kete in the Oven
Add the sheep's cream to the bowl in which we will knead the warm milk, add the fresh yeast, add salt, mix, add flour and knead to get a slightly thicker consistency than the softness of the earlobe, cover it and leave it to sour.
In the meantime, let's prepare the inside, put the oil in the pan, when the oil melts, add the flour and fry it until the smell of flour is gone, let's add salt to get a soft consistency and let it cool. Mine was a little overcooked.
Make knts the size of a hand fist from the old dough, put a tablespoon of the cooled inner mortar and close it with your hand, smooth it slowly with your hand, thin it to the thickness of your finger, pattern it with a fork and press it in a few places.
Brush with eggs so that they do not rise too much. Roast in a preheated oven at 180 / 200
