Katlama

Katlama is a traditional Turkish dish that has gained popularity worldwide due to its unique preparation and delicious flavor. The term "katlama" translates to "folding" in English, which aptly describes the cooking method used to create this dish. Katlama is typically made with thinly sliced pieces of meat, such as beef or lamb, which are marinated in a mixture of spices and then folded over itself multiple times. This folding technique helps to infuse the meat with the marinade and creates a distinctive layered appearance.

The marinade for katlama usually includes a blend of spices such as paprika, cumin, coriander, garlic, and black pepper, along with olive oil and lemon juice. The meat is left to marinate for several hours or overnight, allowing the flavors to penetrate deeply into the meat. After marinating, the meat is cooked in a pan over medium heat, flipping it occasionally to ensure even cooking. The folding process is repeated during cooking to maintain the layered structure and to prevent the meat from sticking to the pan.

Katlama is often served with rice or bulgur pilaf, which complements the rich flavors of the dish. It can also be accompanied by various sides such as yogurt, salad, or pickled vegetables. The dish is known for its tender, juicy meat and aromatic spices, making it a favorite among food enthusiasts and a popular choice for special occasions and gatherings. Despite its simplicity in preparation, katlama offers a complex and satisfying culinary experience that reflects the rich culinary heritage of Turkey.