Nevşehir Kömbe Pastry
Quick answer
Nevşehir kömbe pastry is made by layering dough with plenty of butter and baking it until golden brown. This delicious pastry is an indispensable treat, especially for tea times and special occasions.
- Total time
- 90 dk
- Servings
- 8
- Calories (est.)
- ~380 kcal
- Difficulty
- zor
nevsehir kombe · kombe pastry · regional pastry
90 dk · 8 servings · 380 kcal
Ingredients
- 5 cups flour
- 1.5 cups warm water
- 1 teaspoon salt
- 150 grams butter (melted)
- 1/2 cup vegetable oil
- 1 egg (for the top)
- 3 tablespoons yogurt (for brushing between layers)
Method
- Knead the flour, salt, and warm water in a mixing bowl to obtain a soft dough.
- Divide the prepared dough into 12 equal meringues, cover, and rest for 20 minutes.
- Mix the melted butter and vegetable oil in a bowl.
- Roll out the meringues on the counter with the help of flour to the size of a serving plate.
- Stack the rolled-out doughs on top of each other by brushing the oil and yogurt mixture between them.
- Enlarge the greased doughs with a rolling pin to the size of the tray and place them on a greased baking tray.
- Brush with egg yolk and bake in a preheated oven at 190°C until golden brown.
Make sure the oil spread between the doughs is at room temperature and the dough rests well, so your pastry will be flaky.
FAQ
Is stuffing added inside the kömbe pastry?
Traditional Nevşehir kömbe is usually made plain (with fat layers), but it can also be adapted with cheese or minced meat upon request.
How to store leftover kömbe?
Baked kömbe can be stored in an airtight container in the refrigerator for 2 days after cooling, and slightly warmed before consumption.
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