Kelkit Ketesi Description and Distinctive Features of the Product: Kelkit Kete is a traditional pastry crafted using a blend of wheat flour, water, salt, sourdough, eggs, butter, and milk. Unlike other pastries, it is made without any filling and is baked in stone ovens, giving it a distinct buttery fragrance, a golden-brown crust, and a unique round, rose-like appearance. Each portion of Kelkit Kete dough weighs between 300 to 320 grams before baking. The dough used in making Kelkit Kete is rolled out to a thinness similar to that of baklava phyllo, generously brushed with butter, then rolled and twisted into a rose shape. This preparation process demands a high level of skill and technique. The result is a multi-layered texture that gently crumbles in the mouth, offering a delicate and flavorful experience. The origin of Kelkit Kete dates back centuries. The renowned traveler Evliya Çelebi even referenced the well-known Kete of Çimen Village in Kelkit during his journeys. In the region, there are businesses that have been producing Kelkit Kete for over 40 years. The tradition of sending Kelkit Kete as an invitation to village weddings or gifting it to neighbors and guests during holidays highlights its cultural value and importance. This strong connection underlines the deep geographical and cultural bond of Kelkit Kete with the region it originates from. Production Technique: The preparation of Kelkit Kete involves using locally sourced, traditional ingredients such as eggs, milk, and butter. These ingredients are obtained from animals that graze on the natural meadows and pastures of areas like the Kelkit Plateau, Ernek Plateau, Çimenli Plateau, Devekorusu Plateau, and Kızılca Plateau, where they feed on fresh, wild vegetation for much of the year. This natural feeding environment contributes to the high quality of the ingredients used in Kelkit Kete, making it a truly authentic regional product. Ingredients: - 1.5 kg wheat flour - 200 g sourdough - 1 L water - 10 eggs - 20–25 g salt - 450–500 ml boiled and cooled cow or sheep milk - 450–500 g butter - 300–400 g melted and cooled butter for greasing the dough layers Dough Preparation: To prepare the dough for Kelkit Kete, milk, water, butter, sourdough, eggs, flour, and salt are placed into a deep mixing bowl. The mixture is kneaded until it forms a medium-firm, elastic dough. After kneading, the dough is covered with a slightly damp cloth and allowed to rest and ferment at room temperature for approximately 30 minutes. Once rested, the dough is divided into equal portions, with each one weighing about 300–320 grams before baking. Rolling Out the Dough: To roll out the dough portions, wheat flour is lightly sprinkled on the work surface. Each dough piece is rolled with a rolling pin or dough roller until it becomes as thin as baklava pastry sheets. Greasing and Shaping: Butter is gently melted over low heat. The rolled phyllo sheets are then evenly coated with the melted butter. After greasing, the sheets are rolled into spirals and shaped to resemble a rose. This process is repeated for each sheet. Once all are shaped, they are allowed to rest for 30 minutes, then brushed with egg yolk to achieve a golden finish. Baking: The prepared dough is placed into a stone oven preheated to 200°C and baked over a wood fire for about 40 minutes, or until the tops become golden brown. Once baked, Kelkit Kete is cooled and packaged in food-safe packaging for distribution and sale.