Qatlama
In its own language: قتلمہ
Fried layered flatbread found across Central Asia, Pakistan, and Turkey
Qatlama is a fried, layered flatbread enjoyed in Central Asia, Pakistan, and Turkey. It can be savory or sweet, with Pakistani versions often made with spiced dough and sometimes topped with lentils or minced meat, while Turkish katmer is a dessert with clotted cream and pistachios. It is eaten as a side dish or dessert.
- Qatlama means 'folded' in Turkic languages
- Lahori qatlama is a spiced, vegan flatbread
- Turkish katmer is filled with clotted cream and pistachios
- Some Pakistani versions are topped with minced meat
- Known as gambir in Mongolia
What is Qatlama?
Qatlama is a flatbread made by folding and frying layers of dough. The bread can be savory or sweet, depending on where it is made. In Pakistan, it is often spiced and may be topped with lentils, herbs, or even minced meat. The Turkish version, called katmer, is a dessert filled with clotted cream and pistachios. Qatlama is crisp on the outside, with soft, flaky layers inside.
Where does Qatlama come from?
The name 'katlama' comes from Turkic languages, meaning 'folded', which describes the way the dough is prepared. Qatlama is found in Central Asian, Pakistani, and Turkish cuisines, reflecting a shared tradition of layered breads across these regions. The bread has many local names, such as katmer in Turkey and gambir in Mongolia, showing its wide reach and adaptation.
How is Qatlama made?
To make qatlama, dough is prepared and folded several times to create layers. In Pakistan, the dough is often mixed with spices and food coloring, then rolled out and topped with mashed lentils, coriander, and pomegranate seeds before being deep-fried. Sometimes, it is coated with chickpea flour. Turkish katmer is rolled thin, filled with clotted cream and pistachios, then cooked until crisp.
How and when is Qatlama eaten?
Qatlama is eaten as a side dish, snack, or dessert, depending on the variety. In Pakistan, it is served in restaurants and at home, sometimes as a savory treat or with meat toppings. Turkish katmer is enjoyed as a sweet dish, especially in Gaziantep, and is often eaten after meals. The bread is usually shared and eaten by hand.
Kinds of Qatlama
There are many regional forms of qatlama. In Lahore, the bread is vegan and topped with lentils and spices. Other Pakistani versions use yeast and minced meat. In Turkey, katmer is a dessert, with local styles such as Sivas katmeri, Antep katmeri, and Kilis katmeri. Each region uses different fillings and methods, making qatlama a versatile bread.
What Qatlama means
Qatlama is a familiar food in homes and restaurants across Pakistan and Turkey. In Gaziantep, katmer is a well-known dessert, and its preparation is part of local culinary pride. The bread’s many names and forms show its importance in everyday meals and social gatherings across Central Asia and beyond.
Questions people ask about Qatlama
What is qatlama made of?
Qatlama is made from dough that is folded into layers and fried. In Pakistan, it may include spices, lentils, herbs, or minced meat, while the Turkish version is filled with clotted cream and pistachios.
Where does qatlama come from?
Qatlama is found in Central Asia, Pakistan, and Turkey. It is known by different names in each region and has local variations.
Is qatlama sweet or savory?
Qatlama can be either. In Pakistan, it is often savory and spiced, while in Turkey, katmer is a sweet dessert with cream and pistachios.
How is qatlama cooked?
The dough is folded to create layers, then fried. Toppings or fillings vary by region, from lentils and spices to clotted cream and nuts.
What are some other names for qatlama?
Qatlama is also called qattama, katmer, katma, and gambir, depending on the country.
Good reading and sources
The facts on this page come from the Wikipedia article "Qatlama", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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