Katlama – This is a sweet cake from the Tartar kitchen. Generally made from unleavened yeast without yeast. Katlama is obtained in several layers, with a crispy and abundant top filled with poppy.
Sometimes nuts are added to the filling. This cooking has a divine flavor, just try cooking!
If you mess with Poppy filling Time does not allow it, it can be used already ready, bought. And the milk, if you wish, replace it with water.
1. Prepare the poppy for the filling. Pour all the poppy seed in a dry hot pan, stirring, frying until you get a pleasant aroma.
Remove from heat, pour in a bowl, mix with 150 g of sugar.
Mass Melt 50 g of butter, add the remaining 20 g of sugar and salt.
Pour the milk and mix until smooth. Add the egg and mix again.
3. In portions, put the flour and knead the dough, not sticky to the hands. Roll the dough in a layer that does not exceed 0.3 centimeters. Melt 150 g of oil and grease it abundantly.
Cover with poppy and sugar.
Put the katlama in shape and bake for 20-30 minutes at a temperature of 180-200 degrees.
Serve the katlama, cut into pieces.
In the section it looks very appetizing. By the way, it is possible to simply roll the katlama with a roll during molding and then press it lightly with the palms to bring it closer to a rectangular shape. This recipe is simply required to enter your friends’ notebooks.
Rather share with them!