Recipe
To prepare Kömbe, flour is combined with milk, water, and yeast to knead a dough, which is then left to rise. Once the dough has fermented, it is transferred to a baking tray and topped with a mixture of tahini and olive oil. Cheese may also be added according to preference. Traditionally baked in a stove oven known as a kuzine, kömbe is a regional pastry. It is prepared for special occasions, holidays, weekends, and also served to guests.