Yag Somunu, a traditional delicacy from Konya’s rich culinary heritage, has been an indispensable flavor since the Ottoman era, often described as the “pizza of Anatolia.” This unique dish, known for its rich taste and aroma, is prepared in many varieties according to preference.
The buttered version of Yağ Somunu continues to attract great attention, especially among citizens who enjoy it for breakfast after the morning prayer. Twenty-seven-year-old Sami Ortaabacı, the fourth generation in his family to continue his father’s bakery business, prepares this traditional flavor every morning together with his brother, Nadir Ortaabacı. The brothers arrive at their bakery early in the morning, knead the dough for Yağ Somunu, prepare the oven, and roll out each piece by hand. According to customers’ preferences, they make about 15 different types — including options with pastrami, sausage, roasted meat, blue cheese, honey, and cheese — and bake them to perfection.
“We also want our foreign guests to taste it,” said Sami Ortaabacı. “Yağ Somunu is a flavor that has survived from the Ottoman period to today. It’s now a beloved meal enjoyed by everyone. We want visitors from outside Konya, especially foreign guests, to try it and experience this unique taste.”
Describing the preparation process, Ortaabacı explained, “We knead the dough for Yağ Somunu and let it rest for about two hours. Once it rises, we roll it out, sprinkle sesame seeds on top, and bake it. When it puffs up in the oven, we remove it, make an opening in the middle, and fill it with ingredients like butter, cheddar, blue cheese, sausage, or pastrami — depending on preference. Then we add more butter on top of the roast, and it’s ready to serve.”
“We prepare Yağ Somunu mostly for local tradesmen,” he continued. “In the past, it used to be baked in wood-fired ovens. Today, we offer it in a variety of flavors — blue cheese, cheddar, sausage, pastrami, roasted meat — and serve it fresh every morning. Especially as winter approaches, the demand for Yağ Somunu increases. Many artisans stop by after the morning prayer; it has become a tradition for them to enjoy this flavor before starting their day. What makes it special is that it’s freshly prepared every morning and served until noon.”
Ortaabacı added, “University students who come to Konya are also curious about the Yağ Somunu with blue cheese. They love it once they try it — they say it reminds them of a closed version of pizza. Our foreign guests also share very positive feedback; they always appreciate this authentic Anatolian taste.”
