Tamarisk Poppy Seed Kombe Product Description and Distinctive Features: Ilgın Poppy Seed Kömbe is a product produced in the Ilgın district of Konya province, using bread wheat flour/special purpose wheat flour, water, salt, yeast, and poppy seed paste along with sunflower oil.The main component of the filling in the preparation of Ilgın Poppy Seed Kömbe is poppy seeds, used in ground paste form. Ilgın Poppy Seed Kömbe holds significant importance in the culinary culture of Ilgın district in Konya province. It is not only consumed in daily meals but also offered during special occasions such as weddings, holidays, religious gatherings, and festivals. The connection between Ilgın Poppy Seed Kömbe and the Ilgın district of Konya province is noteworthy. The preparation and cooking stages of Ilgın Poppy Seed Kömbe, which differ in terms of components used and production method, require skill and expertise.Ilgın Poppy Seed Kömbe is preferably baked in food-contact-safe, stone-floored ovens. This ensures the best flavor and homogeneous cooking 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 ensure homogeneous mixing. The resulting dough should have a shiny, soft, smooth, non-sticky, elastic texture. The kneaded dough is covered with a food-safe cloth, and this way, the dough is left to ferment at room temperature for approximately 20 minutes. After fermentation, the dough is cut into smaller pieces to form dough balls. The rolled dough balls are left to rest at room temperature for another 30 minutes for further fermentation. The rested dough balls are placed on a surface lightly greased with food-safe oil. Then, each ball is rolled out by hand into thin rectangles (with an average width of 10 cm and length of 20 cm). This process is done separately for each dough ball. On the other hand, in a food-safe deep bowl, poppy seed paste and sunflower oil are mixed thoroughly to prepare the poppy-seed filling for the product. Yellow poppy seeds are preferred in the selection of poppy seeds.The poppy seed filling is placed inside the rectangular-shaped dough. Carefully spread the filling over the surface of the dough. The top and bottom edges of the dough are folded towards the center, and the dough is rolled into a cylinder shape with forward and backward movements in the palm of the hand. This process is repeated separately for each rectangular-shaped dough. The poppy-seed-filled dough, now in a cylinder shape, is allowed to rest at room temperature for approximately half an hour on a food-safe surface. The purpose of resting the poppy-seed dough is to allow the dough to ferment and ensure thorough mixing of the poppy-seed filling with the dough. After resting, the poppy-seed dough is placed on a greased surface. The poppy-seed dough is stretched into a strip shape by twisting the two ends in opposite directions. Depending on the skill, it is recommended to stretch the poppy-seed dough to an average of 30 cm without thinning it too much. This is done to prevent the dough from drying out. The stretched poppy-seed dough, in a cylindrical and twisted form, is folded in three by bringing one end towards the center and then bringing the other end next to the folded part. This process is done separately for each rested poppy-seed dough. Ensuring that the ends of the poppy-seed dough are not pointed, the lengths are equal, and the shape is smooth requires skill. This also helps ensure that the poppy-seed kömbe is evenly cooked.