1 piece (medium) of Kombe (60 g) has 222 calories. That works out to 370 calories per 100 g. It contains 33.6 g of carbs, 4.3 g of protein, 7.5 g of fat and 1.7 g of fiber. Its 192 mg of Sodium covers 8% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.

What is Kombe?

Kombe is a traditional spiced pastry associated with parts of southern Turkey, especially Hatay, where it is often prepared for holidays. The dough is typically made with flour, fat and sugar, then scented with regional spices; decorative wooden moulds give it its distinctive patterned top, and some versions are finished with sesame seeds.

Golden and firm, with a crumbly bite, kombe is commonly offered to guests during holiday visits and served with tea. It is a filling, energy-dense treat, with carbohydrates and fat contributing most of its calories. Enjoy a modest piece alongside unsweetened tea, or share one as part of a festive spread.

Kombe Nutrition Facts

Selected: 100 g

370

KCAL / 100G

Carbs

56g

· 20% DV

Protein

7.2g

· 14% DV

Fat

12.5g

· 16% DV

Fiber

2.8g

· 10% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 61% · Protein 8% · Fat 31%

Kombe Vitamins & Minerals

Vitamins

0.14mg · 12% DV

1.3mg · 8% DV

0.09mg · 7% DV

Biotin

2.2µg · 7% DV

Minerals

Sodium

320mg · 14% DV

Iron

2mg · 11% DV

Selenium

6.2µg · 11% DV

Phosphorus

78mg · 11% DV

How Nutritious Is Kombe?

Nutrient density

Low

22/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

28/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Kombe Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Kombe

To burn the 370 calories in 100 g:

🚶

92min

Walking (5 km/h)

🏃

38min

Running (8 km/h)

🚴

50min

Cycling

🏊

43min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Kombe Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Kombe Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Kombe Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Kombe Fat Profile

SATURATED

3.8g

MONOUNSATURATED

4.2g

POLYUNSATURATED

2.3g

⚖️

Omega 6:3 ratio 35:1

Above the ideal 4:1 (35:1).

Compare Kombe

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🧴

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18 kcal

🌯

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Frequently Asked Questions About Kombe

What is Kombe, and where does it come from?

Kombe is a traditional spiced pastry, commonly shaped with a decorative press and baked until golden. The best-known Turkish version is associated with Hatay, though recipes called kombe vary by region and may refer to different kinds of baked dough.

Why is Kombe pressed into a patterned shape?

Kombe is pressed into a patterned mold to create its distinctive surface and traditional appearance. Wooden molds are commonly used, and the imprint also helps distinguish this celebratory pastry from ordinary cookies.

What spices are used in Kombe?

Kombe is usually flavored with warm spices such as cinnamon, mahleb, cloves, ginger, or nutmeg. The exact blend varies between family recipes, so no single combination defines every regional version.

Is Kombe a cookie or a bread?

The spiced, embossed Kombe shown here is closer to a firm, crumbly cookie than to a loaf of bread. The name is also used for other regional pastries, so the texture and filling can differ from one version to another.

How is Kombe different from ma'amoul?

Kombe is typically an unfilled spiced pastry with a patterned surface, while ma'amoul is usually a short, molded cookie filled with dates or nuts. Both may be served for holidays, but their doughs and fillings are distinct.

Why does Kombe turn out hard or dry?

Kombe can become hard when it is baked too long or the dough contains too little moisture or fat. Remove it once golden and let it cool on the tray; it firms as it cools, so judging it while hot can be misleading.

When is Kombe traditionally served?

Kombe is often prepared for holidays, particularly Eid celebrations in parts of Turkey, and offered to visiting family and guests. It is commonly served with tea or coffee rather than as a meal on its own.

Can you make Kombe without a wooden mold?

Yes, you can shape Kombe without a wooden mold. Roll the dough into portions and press each one by hand, or make a simple pattern with a fork; the mold is for the traditional design, not a requirement for baking.

How should you store Kombe to keep it crisp?

Let Kombe cool completely, then keep it in an airtight container in a cool, dry place. Moisture makes the pastry lose its crisp texture, so avoid storing it while warm or beside foods that release steam.

Can Kombe dough be made ahead or frozen?

Yes, Kombe dough can be prepared ahead and frozen in a sealed container. Thaw it in the refrigerator before shaping, then let it soften enough to press into the mold; chilling may make the dough firmer to handle.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026