Akcadag Kombesi Product Description and Distinguishing Features: Akçadağ Kömbesi is produced by rolling out dough made from whole wheat flour, dividing it into two pieces, filling it with a mixture, and then baking it over wood fire. The inner filling of Akçadağ Kömbesi is prepared with roasted or sautéed minced meat. The cooking process involves the use of a large copper basin, called "sac" or "teşt," with a diameter of approximately 1 meter. The tradition of making Akçadağ Kömbesi dates back to ancient times, and in Akçadağ, it is a tradition to produce and distribute Akçadağ Kömbesi among neighbors during the Hıdırellez celebrations. Hence, it is associated with a geographical region. Production Method: For the production of Akçadağ Kömbesi, whole wheat flour known as "kunduru" wheat, grown in the Akçadağ district, is used. This wheat is crushed at a moderate speed in a stone mill without removing the bran, resulting in whole wheat flour.The dough for Akçadağ Kömbesi is prepared with 2 kg of flour, 1 tablespoon of salt, and 3 liters of water. The inner filling of Akçadağ Kömbesi is made using 1 kg of roasted meat or 1 kg of sautéed minced meat, prepared with internal and tail fat, along with 100 g of roasted flour, 250 g of butter, and optionally 1 cup of crushed walnuts, depending on preference. After preparing the dough with the mentioned ingredients, it is rolled out in a yufka (thin dough) shape. Half of the rolled-out dough is placed on the "sac" or "teşt," a large copper basin with a diameter of about 1 meter. Melted butter is applied, followed by the prepared filling of roasted meat or minced meat. Crushed walnuts can be added according to preference. The other half of the dough is placed on top, and butter is applied. Holes are made in the Kömbes for ventilation, and various shapes are formed on the surface. A mixture of 1 teaspoon of tomato paste and half a teacup of water is spread over the dough. Then, it is placed on a wood fire using the "sac" or "teşt," covered with a tray, and additional wood is placed on top for baking. The baking process can also be done in a large oven with a fire.Once Akçadağ Kömbesi is baked, it is sliced into pieces measuring 6x6 cm or 6x8 cm and presented for sale. It can be stored for 3 days at 2-4 °C.