Kömeç with walnuts, which is a registered pastry that will go great with tea and is often made in Zonguldak, is quite simple and delicious. The walnuts grown in Zonguldak are used when making kömeç, which needs to be paid attention to the opening and resting period of the dough. Dough should be kneaded in a deep bowl by adding flour, butter, milk, water and yeast dissolved in a little water. The dough obtained is rested for about an hour by covering it with a cloth. Then it is opened, oiled and rested again.

Opened and rested, oily chards are blended with finely pounded walnuts and shaped in a tray. The walnut khamma, wrapped in a roll shape and placed on a round greased tray so that it rotates from inside to outside, is sprinkled with egg yolk and black cumin on it before being put in the oven and baked in the oven at 160 degrees until the top is browned. It is served sliced. You should definitely try the donut that you can eat at any time of the day. Bon appetit already.

Ingredients: 500 gr flour 45 gr fresh yeast 150 ml warm water 25 gr granulated sugar 150 ml milk 90 gr sunflower oil Salt 350 gr walnuts 4 egg yolks 40 gr sesame or black cumin Preparation: A deep coarse flour, oil, milk, Add water and the yeast dissolved in a little water and knead. Let the dough rest for approximately 45 minutes by covering it with a cloth. Cut it into walnut-sized pieces and open them. Sprinkle finely chopped walnuts on the dough first. Roll it up and place it on a round greased tray so that it turns from inside to outside. Sprinkle egg yolk and sesame on it and cook in an oven at 160 degrees until the top is browned. Serve by slicing.