Antakya Kombe: History and Recipe

History

Antakya kombe is a delicacy unique to the Hatay region with a history dating back centuries. Although its exact origin is unknown, it is estimated to have a history dating back to the 2nd century BC. It is thought to have derived from a type of bread called “buccellatum” during the Roman period, which was distributed to soldiers. Over time, it entered the houses and took its current form.

In Antakya, which was an important trade center in the past, kombe was also used as a food source for caravans and travelers on their long journeys. Kombe, which also took its place on tables on holidays and special occasions, became one of the most important representatives of Hatay cuisine.

Recipe

Antakya kombe is a relatively easy-to-make cookie type. Its basic ingredients are flour, butter, sugar, milk and walnuts.

Ingredients

• 500 gr flour
• 250 gr butter (room temperature)
• 1 cup powdered sugar
• 1 cup milk
• 1 packet baking powder
• 1 packet vanilla
• 1 teaspoon kombe spice
• 1/2 cup finely chopped walnuts
• Sesame

Preparation

1. Soften the butter at room temperature.
2. Mix the flour, baking powder and vanilla in a bowl.
3. In a separate bowl, beat the butter and sugar with a mixer until they reach a cream consistency.
4. Add the milk and walnuts and continue whisking.
5. Gradually add the flour mixture and knead until a soft dough is obtained.
6. Cover the dough and let it rest for 15 minutes.
7. Break off walnut-sized pieces and roll them into balls.
8. Dip in a sesame-sprinkled plate and press into the kombe mold.
9. Bake in an oven preheated to 180°C for 20-25 minutes.
10. Let cool after removing from the oven.

Tips

• Avoid over-kneading the dough. Otherwise your kombes may be hard.
• You can also use pistachios or almonds instead of walnuts.
• If you cook on the bottom shelf of your oven, your kombes will brown better.
• You can store your kombes in an airtight container for up to 1 month and keep them fresh.

Enjoy!