Tirit: Tirit, which is prepared with lamb, onion,
parsley and spices and served with yogurt and crunchy bread; It is one of the
dishes in the head of the table at weddings and special invitations.
Papara: It is a main meal
made by combining stale bread with yogurt and sauce. It is usually made a lot
at Ramadan tables.
Arabaşı Soup: Although is
called soup, it has the potential and flavor to be the main dish.
Sac Arası: In the old
years, between the sac, which was prepared by cooking method between two sheets
and was a local dessert; pistachios are used in and on the dough. A sherbet
dessert, the sheet is served with cream or ice cream.
Furun Kebab: Furun (oven)
kebab, which dates back to the Seljuk Empire; It has even been the subject of
the works of Mevlana. The meats selected from the forearms and ribs of the
common lamb are prepared by cooking with oak wood in a stone oven and served
with dried onions and pita.
which is consumed fondly by both Konya people and visitors, is one of the
symbols of Konya. The length of Etliekmek is 90 cm and width 20 cm. consisting
of 180 grams of dough, 100 grams of meat and 100 grams of vegetables.
Moldy Cheese: Konya Moldy
Cheese, known as green cheese outside Konya, is the secret favorite of master
chefs and gourmets, to tell from us. Moldy cheese, which used to be wrapped in
goatskin overalls and kept in caves, is now ready to be eaten in more modern
and supervised facilities.
Okra Soup: Okra Soup,
which was born in the Seljuk palaces and developed with the Mevlevi tradition,
has been among the indispensables of the tables especially at weddings and
special invitations in Konya for centuries.
Konya Cheese Candy: Konya
Cheese Candy, also known as Mevlana Sugar, has such a great reputation in the
country that when Konya is mentioned, it comes to mind after Mevlana and Etli
Ekmek. Its main ingredient is water and sugar. Visitors receive it as a gift to
their loved ones when leaving Konya. It is especially loved by children.
Yağ Somunu: The dough
baked in the pita oven is the name given to the bread in Konya. It is a cheese
pita variety that is one of the pitas specific to Konya. As is customary, it is
indispensable for Sunday breakfast. The Yağ Somunu, which has an indispensable
place in Konya's food culture and is also known as the "pizza of
Anatolia", leaves unique tastes on the palate with its taste.