Osmaniye Yoghurt Kombesi Product Description and Distinctive Features: Osmaniye Yoğurtlu Kömbesi (Osmaniye Yogurt Pastry) is a pastry made by preparing a dough using special purpose wheat flour, grape molasses (or white sugar), strained yogurt, vegetable oil, baking powder, and a blend of spices. On top of the dough, a mixture of special purpose wheat flour, strained yogurt, grape molasses (or white sugar), butter, starch, and optionally sesame and cumin seeds is placed. The pastry is then baked on a griddle, stone oven, or in a hearth. The strained yogurt used in Osmaniye Yoğurtlu Kömbesi is preferably made from cow's milk. Eggs may also be optionally used in the dough.The spice blend used in the production of Osmaniye Yoğurtlu Kömbesi includes cinnamon, cloves, ginger, turmeric, nutmeg, mahleb, and mastic.Osmaniye Yoğurtlu Kömbesi is also known as "yaş kömbe" within a geographical boundary.The history of Osmaniye Yoğurtlu Kömbesi dates back to ancient times and holds a significant place in the culinary culture of the Osmaniye province. For these reasons, it is associated with a geographical region. Production Method: Wheat flour, vegetable oil, yogurt, white sugar (or grape molasses), baking powder, and the blend of kömbe spices are kneaded together until a moderately firm dough is obtained. The dough, in a medium firmness and in the form of a ball, is allowed to rest for 10 minutes.The dough is then rolled out by hand to form a single and thick layer, which is spread onto a greased tray. The dough is shaped with a hollow center and raised edges. A mixture of wheat flour, strained yogurt, white sugar (or grape molasses), melted butter, and starch is prepared, and this mixture is poured into the center of the dough. Optionally, sesame and cumin seeds can be sprinkled on top. The kömbe is then baked in this prepared form. Traditionally, Osmaniye Yoğurtlu Kömbesi is cooked on a griddle fueled by wood fire. However, it can also be baked in a stone oven or hearth. If using an oven, it is baked at 180 degrees Celsius for 40 minutes. Once baked, the kömbe is allowed to rest for 10-15 minutes, sliced, and then served.