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| Alternative names | Qattama, katmer, katma, gambir |
|---|---|
| Type | Flatbread |
| Course | Side dish,Dessert |
| Region or state | Central Asia,South Asia (mainlyPakistan) |
Qatlama (Urdu:قتلمہ,romanized: qatlamā, bothpronounced[qɑtlɑmɑ]),qattama,katlama,kattama, (Kazakh:қаттама,romanized: qattama;Kyrgyz:каттама, bothpronounced[qɑttɑmɑ]),katmer (Turkish:katmer),katma (Bulgarian:катма),qator,gambir (Mongolian:гамбир,pronounced[ɢæmʲbʲĭɾ]) is a fried layeredbread common in the cuisines ofCentral Asia,Pakistan andTurkey.
The wordkatlama inTurkic languages means "folded", which comes from the verbkatlamak "to fold", likely referring to the traditional method of preparation.[1]
Lahori qatlama (قتلمہ) is a savory Pakistani flatbread. It is served around the world in Pakistani restaurants.[2]
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It is made withdough mixed with powdered redchilli peppers,garam masala (a hotspice blend) and redfood coloring. Small balls of this dough are sprinkled with mashurad dal,coriander andanar dana, rolled out and thendeep-fried. Sometimes before frying, it is also covered withbesan (chickpeaflour).[citation needed][3]
In many places around Pakistan, qatlama has ayeast-based dough and is topped with spicedminced beef orlamb. This variety differs from the vegan dish primarily served in the eastern city ofLahore.[citation needed]
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The Turkish varietykatmer is made as a dessert withkaymak (clotted cream), and like many other delicacies fromGaziantep, is also filled and topped withpistachios.[4]
Azerbaijani breads | |
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Turkish breads | |
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 | This article aboutKazakh cuisine is astub. You can help Wikipedia byexpanding it. |
 | This article aboutKyrgyz cuisine is astub. You can help Wikipedia byexpanding it. |
 | ThisMongolian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | ThisAzerbaijani cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | ThisTurkish cuisine-related article is astub. You can help Wikipedia byexpanding it. |
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