Hatay Kombesi Product Description and Distinguishing Features: Hatay Kömbesi is a sweet pastry variety that is traditionally produced with a distinctive spiced dough composition, either plain or filled with date paste or walnuts, shaped in wooden molds, and then baked.The dough used in making Hatay Kömbesi has the characteristic of low stickiness. The spice mixture for kömbe includes cinnamon, allspice, clove, nutmeg, ginger, mahlep, and mastic. This mixture, especially due to cinnamon, imparts brown tones to Hatay Kömbesi. Additionally, the aromas of cinnamon, allspice, and ginger are distinctly noticeable in kömbe. Hatay Kömbesi is produced in three forms: plain, with dates, or with walnuts (Figure 1). It is shaped in specially crafted wooden molds. Plain Hatay Kömbesi has serrated edges in a circular shape and is crispy. The top of the Date-Filled Hatay Kömbesi is domed and oval-shaped, crispy on the edges, and soft due to the dates. Walnut-Filled Hatay Kömbesi is round and semi-disc-shaped, with a crispy texture. The history of Hatay Kömbesi dates back to ancient times. While it was initially produced only during holidays and special occasions, it began to be produced daily due to high demand and gained significant importance in the culinary culture of the geographical region. The production method involves specific ingredient selection and shaping techniques unique to the geographical region, requiring skill to achieve the desired dough consistency. Therefore, it is closely tied to the geographical region. Production Method: In a bowl, cream/butter/margarine, vegetable oil, milk, water, granulated sugar, and baking powder are mixed with a mixer until homogeneous. Gradually, flour and the kömbe spice mixture are added, and the dough is kneaded by hand or using a dough kneading machine for 10-15 minutes until the dough is prepared. If desired, the dough can be rested in the refrigerator overnight. After this stage, kömbe production continues in two different forms: plain or with dates or walnuts. For Date-Filled Hatay Kömbesi: Large walnut-sized pieces are taken from the dough, flattened, or shaped like a small cup. About 10 g of date paste is placed in the center, closed, and shaped into balls called "topak/beze." Before being placed in the traditional wooden mold, one side of the balls is dipped in sesame seeds. The surfaces of the kömbe, coated with sesame seeds, are placed in the wooden mold, shaped, and then the mold is tapped firmly on a hard surface to release the kömbe from the mold. The molds used for Date-Filled Hatay Kömbesi are round or oval and deep. For Walnut-Filled Hatay Kömbesi: Pieces of dough, the size of a walnut, are taken, flattened, and about 10 g of chopped walnuts are placed in the center. The dough is closed, shaped into balls called "topak/beze," and one side is pressed into sesame seeds. These are then pressed into the traditional wooden mold. Plain Hatay Kömbesi is prepared similarly to Walnut-Filled Hatay Kömbesi.The prepared kömbe are baked in an oven at 160-180°C until the tops turn pink, approximately 25-30 minutes. Hatay Kömbesi is sold in food-contact-safe packaging and can be stored for up to 1 month in a cool, dry place.The wooden molds used in the production of Plain, Date-Filled, and Walnut-Filled Hatay Kömbesi are different from each other. Round or oval deep molds (2-2.5 cm deep) are used for Date-Filled Hatay Kömbesi.