Katmer

For the filling, brown the ground meat in a skillet, then add diced bell pepper and onion. Cook for 4–5 minutes until softened.

Stir in tomato paste and red pepper paste along with your spices and salt. Add a splash of water and simmer for another 3–4 minutes until the liquid reduces.

For the batter, mix all ingredients until you get a smooth, pourable consistency. Cook crêpes on both sides in a hot skillet.

To make the béchamel, melt butter, whisk in flour, and cook for 2–3 minutes. Pour in milk with a pinch of salt, stir until smooth, bring to a simmer, then remove from heat.

Spread a thin layer of béchamel in a baking dish, lay down a crêpe, add another layer of béchamel, then some of the meat filling. Keep layering this way until you reach the top.

Finish with a final layer of béchamel and top generously with grated cheese.