Uğur Bekan Celebrates 63 Years Crafting Kilis Katmeri

Uğur Bekan, now 68, began making the traditional Kilis katmeri at the age of five and has continued the craft for 63 years. He describes the preparation as involving an ultra‑thin rolled dough filled with locally produced Kilis kaymak, fried in butter, then sliced and topped with syrup, powdered sugar, pistachios and cinnamon. Bekan says, "Bu benim dede mesleğim. Mesleğim katmer," and adds, "Katmere lezzeti veren kaymak ve hamurdur. Hamurun çok ince açılması katmere lezzetini veriyor."

Kilis katmeri was granted a geographic indication in 2014, distinguishing it from other regional katmer varieties. The pastry is regarded as a culinary emblem of Kilis, praised by residents and visitors alike for its unique texture and flavor.

The veteran baker’s lifelong dedication helps preserve the city’s gastronomic heritage and promotes the protected status of the local specialty.