Tamarisk Poppy Seed Kombe Product Description and Distinctive Features: Ilgın Poppy Seed Kömbe is a traditional product made in the Ilgın district of Konya province. It is prepared using bread wheat flour or special-purpose wheat flour, along with water, salt, yeast, poppy seed paste, and sunflower oil. The primary ingredient of the filling is poppy seeds, which are ground into a paste form to create the distinctive filling of Ilgın Poppy Seed Kömbe. Ilgın Poppy Seed Kömbe holds a special place in the culinary traditions of the Ilgın district in Konya province. It is enjoyed not only as a part of everyday meals but also served during important events such as weddings, holidays, religious ceremonies, and festivals. The strong cultural link between Ilgın Poppy Seed Kömbe and the Ilgın district of Konya is highly significant. The preparation and baking process of Ilgın Poppy Seed Kömbe vary depending on the ingredients and techniques used, requiring considerable skill and craftsmanship. It is traditionally baked in stone-floored ovens that are safe for food contact, which ensures an even cook and enhances the flavor of the product. Preparation of Ilgın Poppy Seed Kömbe: In a sufficiently large bowl, flour, salt, yeast, and water are combined. The mixture is kneaded thoroughly for about 20 minutes to achieve a uniform blend. The dough should develop a shiny, soft, smooth, non-sticky, and elastic texture. Once kneaded, the dough is covered with a food-safe cloth and left to ferment at room temperature for approximately 20 minutes. After fermentation, the dough is divided into smaller portions to form dough balls. These balls are then allowed to rest at room temperature for another 30 minutes to continue fermenting. The rested dough balls are placed on a surface lightly coated with food-safe oil. Each dough ball is then hand-rolled into thin rectangles, measuring roughly 10 cm in width and 20 cm in length. This step is performed individually for every dough ball. Meanwhile, in a food-safe deep bowl, the poppy seed paste is mixed well with sunflower oil to prepare the filling. Preference is given to yellow poppy seeds for the filling. The poppy seed mixture is spread evenly over the rectangular dough pieces. The top and bottom edges of the dough are then folded toward the center, and the dough is carefully rolled into a cylindrical shape using forward and backward motions in the palm of the hand. This procedure is repeated for each rectangular dough piece. The poppy seed-filled dough, now shaped into a cylinder, is set aside to rest at room temperature for about 30 minutes on a food-safe surface. This resting period allows the dough to ferment further and helps the filling integrate thoroughly with the dough. Once rested, the dough cylinders are placed on a greased surface and gently stretched into strip shapes by twisting both ends in opposite directions. Depending on skill level, it is recommended to stretch the dough strips to an average length of 30 cm without making them too thin, to avoid drying out the dough. The stretched, twisted dough is then folded into three parts by bringing one end toward the center, followed by folding the other end next to it. This folding process is done individually for each rested dough strip. Ensuring the ends are not pointed, the lengths are equal, and the shape is smooth requires expertise and helps guarantee that the poppy seed kömbe bakes evenly.