A Timeless Taste from Konya

Nahni, a traditional dish rooted in Konya’s rich culinary heritage, embodies the city’s deep history and cultural richness.

Passed down through generations, this cherished recipe has long been a centerpiece of Konya’s kitchens, gracing both festive gatherings and everyday meals. Made with care and local ingredients, Nahni is more than a dish—it’s a celebration of flavor and tradition.

Bringing together the authentic tastes of Konya, Nahni reflects the region’s refined culinary culture and time-honored cooking techniques. Each bite carries the spirit of Konya, telling the story of a cuisine shaped by history, hospitality, and craftsmanship. Today, it remains a beloved staple at Konya’s tables, symbolizing the warmth and depth of the city’s gastronomic legacy.

Ingredients

• 1 cup chickpeas
• 600 g carp
• 5 tablespoons melted butter
• ½ dessertspoon black pepper
• ½ dessertspoon red pepper
• 3 cups water
• 1 dessertspoon salt
• 3 tablespoons lemon juice

Preparation

Soak the chickpeas beforehand, then cook them in a pressure cooker. Cut the fish into large pieces. Slice the onions into half rings and sauté them in butter until lightly pink. Add the fish and continue to sauté. Stir in the black pepper, red pepper, cooked chickpeas, water, and salt, then simmer until well blended. Finally, add the lemon juice and let it cook briefly before serving.