Monday, 25 July 2011

Kömbe, Antep Style

When I was over teaching english, the students mother started making börek as she had visitors coming.  She said it was Kömbe.  I was surprised as I thought she would have to make more dough and as you can see in the photos she only prepared 2 large balls.  I questioned her about it and she said no Im making Kömbe.  This woman comes from the same area as my husband even from the same village but this was not the Kömbe of that area.  I asked her which region is this from.  She said it is Antep Kömbe, that started making a bit more sense to me then.  Her husband is from Hatay and she said they aslo make it there.  This Kömbe is different to the other recipe I posted here, instead of being multi layered it has a bottom and a top with the filling in between so more like the pies I am used to.

She made the dough and kneaded it.  Made the filling and par cooked it.  Placed the pastry base on the tray.  Put on the filling.  Put the top on.  Made a steam vent then decorated it.  This was all cooked on a large tray then taken to the local bakery to be cooked. 

500gr - 1 kilo flour (depending on how large your tray is)
olive oil

500gr chicken breasts or left over chicken meat
5 onions

Make a nice soft dough and let sit for 30 minutes.  While that is resting finely dice the chicken breast and put into your frypan with a splash of olive oil.  Add in chilli powder to taste.  Finely slice onions and add into the pan.  Cook this for about 5 minutes until the chicken turns colour and take off the heat.

Divide the dough in half.  Take one of the balls and roll it out and fit to your pan.  Spread all the cooled filling ontop.  Roll out the other ball to fit your tray and place on top.  Roll the edges together then take a knife and cut in a steam vent in the middle.  Using a spoon, press lightly onto the börek surface and decorate. Spread over a couple of tablespoons of olive oil on top of the dough. If you dont have a local bakery that will cook for you.  Cook this is a very hot oven until the pastry is done.

I have no photo of it cooked as I had to leave before she had come back from the bakery.  Her daughter came knocking on my door about an hour later with a plate of Kömbe.  We enjoyed it so much that we forgot about taking a shot of the end product.