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Find sources: "Qatlama" – news · newspapers · books · scholar · JSTOR (February 2021) |
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| Alternative names | Qattama, katmer, katma, gambir |
|---|---|
| Type | Flatbread |
| Course | Side dish, Dessert |
| Region or state | Central Asia, South Asia (mainly Pakistan) |
Qatlama (Azerbaijani: qatlama; Urdu: قتلمہ, romanized: qatlamā, both pronounced [qɑtlɑmɑ]), qattama (Kazakh: қаттама, romanized: qattama; Kyrgyz: каттама, both pronounced [qɑttɑmɑ]), katmer (Turkish: katmer), katma (Bulgarian: катма), qator, gambir (Mongolian: гамбир, pronounced [ɢæmʲbʲĭɾ]) is a fried layered bread common in the cuisines of Central Asia and Pakistan.
The word katlamainTurkic languages means "folded", which comes from the verb katlamak "to fold", likely referring to the traditional method of preparation.
Lahori qatlama (قتلمہ) is a savory Pakistani flatbread. It is served around the world in top Pakistani restaurants.[1]
It is made with dough mixed with powdered red chilli peppers, garam masala (a hot spice blend) and red food coloring. Small balls of this dough are sprinkled with mash urad dal, coriander and anar dana, rolled out and then deep fried in oil. Sometimes before frying, it is also covered with besan (chickpea flour).
In many places around Pakistan, qatlama has a yeast-based dough and is topped with spiced minced beeforlamb. This variety differs from the vegan dish primarily served in the eastern city of Lahore.
The Turkish variety katmer is made as a dessert with kaymak (clotted cream), and like many other delicacies from Gaziantep, is also filled and topped with pistachios.[2]
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