Recipe
During the preparation of the dough, fresh yeast, sugar, warm water, and warm milk are first placed in a mixing bowl. The mixture is stirred with a spoon until the yeast dissolves completely. Flour and salt are then added, and the dough is kneaded until a smooth, non-sticky consistency is achieved. Without allowing the dough to rise, it is divided into 12 equal portions. Each portion is rolled out to the size of a yufka, generously brushed with butter, and folded into an envelope shape. After brushing the surface with a mixture of egg and yogurt, the pastry is baked in the oven. In the past, young women in the region traditionally prepared kete and sent it to their fiancés as a gesture of affection.