Kül kömbesi (Tunceli unleavened hearth bread filled with butter)
Ingredients
- 1,500 gWheat flour
- 500 gButter
- 18.3 gSalt
- 500 gWater
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 flour60%
- Butter20%
- Water20%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Build a strong fire in the hearth. When the hearth floor is hot, rake the fire away and wipe the floor with a damp cloth.
Knead a yeast-free dough from the flour, salt and water, spread it on the hearth floor and cover it with a griddle. Light a fire on top of the griddle again.
The dough bakes from the heat below and above. Once out, eat it plain or cut off the crust (the lid) and hollow out the inside. Pour the butter into the hollow and put the lid back.
Where this recipe comes from
From a published work: quantities come from Yüksel Işık, Tunceli Mutfağı (2012); the method is written in our own words.
- Yüksel Işık, Tunceli Mutfağı (2012)Accessed: November 4, 2026
Last changed: November 1, 2026