Roasted Kömbe

Hello Dear Friends,

One of the recipes, the preparation of which differs from region to region, is kömbe. Honestly, I never knew the version with roasted bread like this. I had prepared a cookie with Kömbe spice before and we liked it very much. As a result of brainstorming while preparing Ramadan recipes, we decided on this recipe and the result was incredibly delicious.

If you already have bread and roasting that you cooked with your own hands, the result can never be bad :)

In a way, we can say that it is stuffed bread with roasted bread made with the breads you have baked. After trying this recipe, I think it's time to make a stuffed bread. I haven't decided with meat or chicken yet, but flavors like this with plenty of sauce in hot bread always whet my appetite.

By the way, our Instagram contest has started its 2nd week. As soon as last week's winners are announced, we start the new week. You can find the details here.

I preferred to make the recipe in portions, but you can spread the dough as a whole on the tray and cook it, then prepare the inside and serve it as a whole in the middle.

Love…

Ingredients for Roasted Kömbe Recipe

For the dough:

• 1 pack Pakmaya Sourdough White Bread Mix
• 500 g flour
• 2 tea spoon salt
• 300 ml of water (warm)
• 1 egg yolk (for topping)

For service:

• 200 gr roast
• 2 cloves of garlic
• 1 glasses of yoghurt
• 50 g butter (melted)

How to Make Roasted Kömbe Recipe?

1. Take the flour in a mixing bowl, add the sourdough white bread dough and mix, add the salt.
2. Add lukewarm water little by little and knead for about 10 minutes until you get a dough that does not stick to the hand or to the bowl.
3. Cover the dough with a cloth and let it rest for 45 minutes at room temperature.
4. Gently knead the fermented dough, remove the gas and divide it into 6 meringues.
5. Take the meringues on the greased tray and flatten them by pressing.
6. Make a circle by lubricating your hand and pressing it with your fingers leaving one inch of space from the edges. Brush egg yolk on the bread dough.
7. Bake the cooked meatballs in the oven preheated to 210 degrees until the top and bottom are browned.
8. Leave the cooked kömbleri to cool. Open the space you left in a circle in the middle and take out the inside of the bread.
9. Break the bread crumbs into small pieces.
10. Heat the roast in the pan, add the bread crumbs that you cut into pieces when the oil has left, and mix it 1-2 times.
11. Divide the roasted stuffing from the pan into the breads.
12. Serve with garlic yoghurt and heated butter on top.