Types of Kete at Home
Honey Walnut Keteler
Kete is a very delicious type of pastry that is generally made in every region of our country and has different forms and recipes according to the region. Making this delicious food product requires some experience and a good recipe. Kete, which has a special place among pastries, is also made with honey and walnuts in the Erzincan region. This sweet flavor, made by adding honey and walnuts to the standard kete pastry, is both filling and a healthy food item.
What are the Characteristics of Kete?
The most important characteristic of kete pastry that we make at home is that it does not go stale. Kete is more delicious if eaten a day or two after it is made. With its characteristic of not going stale even after a month, it is often made, especially in rural areas. It is made with less salt. It is made in a very short time and cooks quickly. This beautiful Anatolian pastry is now also sold in patisseries and dessert shops.
