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Taste and atmosphere
About
This pastry, traditionally baked over a wood fire and under embers, is one of the oldest dough products of Hasanbeyli highland culture.
Flavors, dishes and restaurants
Cuisine
Discovered by the local people engaged in animal husbandry in the Hasanbeyli district, famous for its high highlands, kombe offers a great harmony of flour and butter. Known throughout Osmaniye but differentiated in this district by being slowly baked inside the embers, this flavor is still kept alive in the mountain villages near the Harita location.
Ingredients
- 1 kg wheat flour
- 250 g village butter
- 1 pack of yeast
- 1 tablespoon black cumin
- Warm water and salt
Preparation
- Flour, yeast, warm water, and salt are kneaded in a large bowl to get a soft dough and left to ferment in Hasanbeyli style.
- The fermented dough is divided into balls, layered by brushing with melted village butter, and rolled.
- The prepared oily dough is spread into a circular shape on a large tray and sprinkled with black cumin.
- It is baked in a stone oven with a wood fire or by covering it with an iron sheet and placing embers on top, following Osmaniye highland traditions.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
Related places around here
Nearby
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Hasanbeyli Sour Soup
Prepared with local legumes and natural sour flavors, this soup is a nutritious dish frequently consumed during winter in Hasanbeyli homes.
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Hasanbeyli Tel Tele Dessert
A traditional winter dessert unique to the Hasanbeyli district, made by skillfully pulling flour and sugar syrup until it separates into fine strands.