500gr of fillo pastry
1 cup of sour cream
300gr of sugar
Seperate the fillo pastry from each other. Lay a sheet of pastry over a table one at a time. Spread adequate amount of cream and sprinkle lots of sugar over the pastry. After this process, fold the edges of the fillo pastry and shape them into squares. These squares of Katmer are then cooked on both sides, in bot pans.
Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.