Pista Leaves | Katmer Recipe

Cook syrup

Combine granulated sugar and water in a small saucepan over medium heat. Stir until sugar dissolves, then bring to a gentle simmer. Cook for 6–8 minutes until slightly thickened. Add lemon juice, simmer 30 seconds more. Remove from heat and let cool to room temperature.

Melt the unsalted butter gently in a small saucepan or microwave. Stir in vegetable oil and the fine semolina until well combined. Heat briefly (1–2 minutes) just until semolina is lightly toasted and mixture is homogeneous. Remove from heat and let cool slightly so it is warm but not hot.

In a bowl combine the finely ground pistachios and powdered sugar. If using, add crushed mastic and orange blossom water and mix until evenly distributed. The filling should be fragrant and slightly moist but loose enough to spread.

Preheat oven to 200°C (400°F). Line a large baking sheet with parchment.

Lay one phyllo sheet on a clean work surface and brush it lightly and evenly with the warm butter-semolina mixture (about 1–1.5 tbsp per sheet). Place a second phyllo sheet on top and brush again. Repeat so that you have small stacks of two brushed sheets (this helps manage tearing).

Working with one stack at a time, spoon a thin, even line of the pistachio filling (about 2–3 tablespoons) along one short edge of the phyllo, leaving a 2 cm border. Roll the phyllo tightly over the filling into a cigar-like log. Gently flatten the roll with your palm to form an elongated oval patty approximately 12–15 cm long and 6–8 cm wide and about 0.5–1 cm thick. Repeat with remaining phyllo and filling to make 8–12 katmer pieces depending on desired size.

Place assembled katmer pieces onto the prepared baking sheet. Brush tops lightly with more butter-semolina mixture. Bake in preheated oven for 10–14 minutes until golden brown and crisp. Rotate the pan once halfway through for even browning.

Remove katmer from oven and while still warm, immediately brush tops lightly with cooled syrup (about 1 tablespoon per piece) so it soaks slightly. Allow pieces to rest 5 minutes to absorb syrup but not become soggy.

Transfer to a serving plate. Dust with powdered sugar and sprinkle pistachio dust over each piece. Serve warm. Katmer is best eaten the same day while crisp.