Inspired by mussel baklava, the master katmer from Gaziantep, he produced katmer in the form of mussels after 3 months of work. Coşkun Yaycı, the master of katmer from Gaziantep, said that the interest in the mussels prepared by cooking in the oven after cutting the fat dough, using pistachio, sugar, cream and oil optionally chocolate, said that he was happy. He made a new dessert named “mussel katmer”, whose taste was inspired by mussel baklava. In the city, katmer, which is usually eaten at breakfast in the morning, started to be consumed as a dessert by the customers during the day when it attracted attention with its ‘mussel’ form. “ There were many types of desserts that I made in the past. We did the mussel katmer trials in order not to make classic katmer. “We add cream, peanuts and powdered sugar into it. Then, when we put it in the oven, the mussels come out with the rising of the dough. We also add chocolate if desired. We have made our patent application for this new flavor.”
The people living in the city said that the mussels, which they found beautiful, were very delicious.
