A Traditional Lamb Specialty from Konya: Gerdaniye

Konya’s culinary tradition, deeply rooted in its rich historical heritage, stands out as a significant representation of Turkish gastronomy. Among the specialties passed down from the Seljuk era, lamb holds a prominent place, particularly the neck cut known as “gerdaniye.” 

This choice cut of lamb, enhanced by the subtle warmth of cinnamon, offers a unique and memorable flavor experience.

Reflecting the refined tastes of Seljuk cuisine, this dish combines the natural tenderness of lamb neck with the delicate sweetness of cinnamon, resulting in a harmonious blend that delights the palate. We invite you to discover this exceptional dish and savor a true taste of Konya’s culinary legacy.

Ingredients

• 1 lamb neck meat 
• 1 tablespoon of butter
• salt 
• cinnamon powder

Recipe 

Heat the oil and turn the meat over and seal. Sprinkle salt and add enough hot water to cover it. Cook until the water reduces, for about 1 hour. Place it on a serving plate with its broth and serve by sprinkling cinnamon powder.