During a recent visit to Türkiye, we became fans of kömbe, buttery, pastry-like cookies made with spices and semolina, filled with nuts or dates and imprinted with delicate patterns or designs. Similar to Middle Eastern ma’amoul, kömbe are a specialty of Antakya in the country’s southernmost province. Our version adds cinnamon and orange zest to the dough, along with a little yogurt to help bind the ingredients. The cookies can be formed simply, using only your hands, but for unique shapes and filigree-esque details, a kömbe mold is essential. Made from wood or plastic, the molds are spoon-like, with flutes, scallops or ridges that imprint the dough with intricate designs. Our recipe includes instructions for shaping by hand as well as using a mold with a capacity of about 2½ tablespoons. Whichever method you choose, filling and shaping becomes easier with each cookie you form. The dough is clay-like and manageable; if you’re shaping by hand, you may even wish to experiment with creating designs using the tines of a fork. The cookies are excellent served with tea or coffee. Stored in an airtight container at room temperature, kömbe will keep for up to a week.