Osmaniye Yoghurt Kombesi Product Description and Distinctive Features: Osmaniye Yoğurtlu Kömbesi (Osmaniye Yogurt Pastry) is a traditional pastry crafted from a dough made with special-purpose wheat flour, grape molasses (or white sugar), strained yogurt, vegetable oil, baking powder, and a unique spice blend. The dough is topped with a mixture consisting of special-purpose wheat flour, strained yogurt, grape molasses (or white sugar), butter, starch, and optionally sesame and cumin seeds. This pastry is traditionally baked on a griddle, inside a stone oven, or within a hearth. The strained yogurt used in Osmaniye Yoğurtlu Kömbesi is ideally prepared from cow's milk. Optionally, eggs can be added to the dough. The spice mixture for making Osmaniye Yoğurtlu Kömbesi includes cinnamon, cloves, ginger, turmeric, nutmeg, mahlep, and mastic. Within its native region, Osmaniye Yoğurtlu Kömbesi is also referred to as "yaş kömbe." This pastry has a rich history that dates back to ancient times and holds an important place in the culinary traditions of the Osmaniye province. For these reasons, it is strongly linked to its geographical origin. Production Method: Wheat flour, vegetable oil, yogurt, white sugar (or grape molasses), baking powder, and a spice mix for kömbe are combined and kneaded until a dough of medium firmness is formed. The dough is shaped into a ball of moderate consistency and allowed to rest for 10 minutes. After resting, the dough is rolled out by hand into a thick, single layer and spread evenly onto a greased tray. The dough is then shaped to have a depressed center with raised edges. A filling made from wheat flour, strained yogurt, white sugar (or grape molasses), melted butter, and starch is prepared and poured into the center of the dough. Optionally, sesame and cumin seeds are sprinkled on top. The kömbe is then baked in this assembled form. Traditionally, Osmaniye Yoğurtlu Kömbesi is cooked on a wood-fired griddle. However, it may also be baked in a stone oven or hearth. When using an oven, it is baked at 180°C for approximately 40 minutes. Once finished, the kömbe rests for 10-15 minutes, is sliced, and served.