Akcadag Kombesi Product Description and Distinguishing Features: Akçadağ Kömbesi is made by rolling out dough from whole wheat flour, splitting it into two parts, filling it with a special mixture, and then baking it over a wood fire. The filling of Akçadağ Kömbesi is typically prepared with roasted or sautéed minced meat. The cooking process involves using a large copper basin known as "sac" or "teşt," which has a diameter of about 1 meter. The tradition of making Akçadağ Kömbesi dates back to ancient times, and in Akçadağ, it is customary to prepare and share Akçadağ Kömbesi with neighbors during the Hıdırellez celebrations. As a result, it is closely linked to this specific geographical region. Production Method: For making Akçadağ Kömbesi, whole wheat flour, known as "kunduru" wheat, grown in the Akçadağ district, is used. This wheat is milled at a moderate speed in a stone mill, leaving the bran intact, which results in whole wheat flour. The dough for Akçadağ Kömbesi is made with 2 kg of flour, 1 tablespoon of salt, and 3 liters of water. The filling of Akçadağ Kömbesi consists of 1 kg of roasted meat or 1 kg of sautéed minced meat, cooked with internal and tail fat. Additionally, 100 g of roasted flour, 250 g of butter, and optionally 1 cup of crushed walnuts, depending on personal preference, are included. After preparing the dough with the specified ingredients, it is rolled out into a thin sheet resembling yufka (thin dough). Half of the rolled-out dough is placed on the "sac" or "teşt," a large copper basin approximately 1 meter in diameter. Melted butter is spread on top, followed by the prepared filling of roasted meat or minced meat. Crushed walnuts can be added according to preference. The remaining half of the dough is placed on top, and butter is applied. Small holes are made in the Kömbesi for ventilation, and various shapes are created on the surface. A mixture of 1 teaspoon of tomato paste and half a teacup of water is brushed over the dough. The Kömbesi is then placed on a wood fire using the "sac" or "teşt," covered with a tray, and more wood is placed on top to bake it. Alternatively, the baking can be done in a large oven with a fire. Once the Akçadağ Kömbesi is baked, it is cut into pieces measuring 6x6 cm or 6x8 cm and prepared for sale. It can be stored for up to 3 days at 2-4°C.