Kurdish pastry
type of pastry
Kurdish pastry,küt pastry or plain pastry, is a type of pastry derived from oily kömbe, usually made and sold in pastry shops. It is prepared with flour, butter, and vegetable oil, and is typically sprinkled with powdered sugar.
The person who created and popularized this pastry is Billiceli Mehmet Efendi. Known by the nickname “Rengo,” he originally prepared oily kömbes to sell to Kurdish workers employed on ships and sand barges in Kasımpaşa; these were later called “Kurdish pastry.” Serving the pastry with powdered sugar was a later development. The most famous place where this pastry is sold is Karaköy, Istanbul.
Controversies
The name of the pastry has become a subject of debate in recent years. Similar to Bosnian börek introduced to Turkey by Balkan immigrants, masters of Kurdish origin also played a role in the promotion and development of this pastry over time. However, in the 1960s, the sale of this pastry under the name “Kurdish pastry” by bakers and street vendors in Istanbul was banned and penalized. The governor of Istanbul at the time, Niyazi Akı, changed the name of the pastry to “ram pastry,” arguing that the original name was discriminatory.
Despite this, it continued to be written and referred to as “Kurdish pastry” in written works of the period.
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Vocabulary and entity names are the principal evidence signals here, because they determine the precision of every later search. The source revision retrieved here is dated Jun 12, 2026. The linked authority identifier is Q97320386. None of the 0 selected statements returned an explicit reference.
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This entry incorporates text from “Kurdish pastry” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.