Amasya gombe (layered walnut and poppy seed bread)
Ingredients
- 1,000 gWheat flour
- 20 gSalt
- 50 gFresh yeast (compressed)
- 650 gWater
- 100 gWalnut
- 75 gPoppy seed
- 10 gSugar
- 17 gEgg yolk
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour52%
- Water34%
- Walnut 5%
- Poppy seed 4%
- Fresh yeast (compressed) 3%
- Salt 1%
- Egg yolk 1%
- Sugar 1%
Ingredients by weight, heaviest at the bottom.
Method
Knead the flour, salt and yeast with the lukewarm water. Wait for it to rise and rest the dough for 1 to 1.5 hours.
1 hDivide the dough in two and spread one half in a greased tray.
Mix the walnuts, crushed poppy seeds and sugar and spread over the dough in the tray.
Spread the other half over the filling. Fold the corners to the centre like an envelope, then press and spread the dough by hand until it covers the tray again.
Cover the tray and let it rise a little more. Once puffed, brush with the egg yolk and bake until golden. Slice and serve.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1866 (Yeşilırmak Havzası Kalkınma Birliği)Accessed: November 3, 2026
Last changed: November 1, 2026