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Walnut komeç (layered walnut bread)

Whole recipeFrom: T.C. Zonguldak Valiliği İl Kültür ve Turizm Müdürlüğü, Zonguldak Yemekleri (2014)

Ingredients

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.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Wheat flour36%
  2. Walnut27%
  3. Milk11%
  4. Water11%
  5. Sunflower oil 4%
  6. Fresh yeast (compressed) 4%
  7. Sesame seed 3%
  8. Egg yolk 2%
  9. Sugar 2%
  10. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Stir the yeast and sugar into the lukewarm water.

  2. Knead the flour, milk, salt and oil with the yeast mixture.

  3. Leave the soft dough covered for about 1 hour.

    1 h

  4. Divide the dough into walnut-sized pieces and roll each out as thin as you can.

  5. Brush each sheet with oil, sprinkle with walnuts and stack them one on another.

  6. Oil the top sheet as well. Pierce the centre and curl the dough from the inside out.

  7. Wind it around itself like a coiled börek and set it on an oiled tray.

  8. Brush with egg yolk and sprinkle with sesame.

  9. Bake in an oven preheated to 120 degrees for 15-20 minutes.

    15 min

  10. Raise the oven to 180 degrees and bake until the top is browned.

  11. Slice and serve.

Where this recipe comes from

From a published work: quantities come from T.C. Zonguldak Valiliği İl Kültür ve Turizm Müdürlüğü, Zonguldak Yemekleri (2014); the method is written in our own words.

Last changed: November 1, 2026

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