Beyşehir Carp: Taste of the Lake

A simple freshwater flavour shaped by Beyşehir Lake, local fishermen, family tables and generations of Konya cuisine.

Protecting the Lake, Protecting the Taste

Freshwater lakes are delicate ecosystems. The future of Beyşehir carp depends on protecting the lake, respecting fishing seasons and supporting responsible local fishing.

Lake Heritage

“It brings the lake to the plate"

More than a fish dish, Beyşehir carp is a symbol of lake culture, family tables and the quiet bond between nature and cuisine. It belongs to the lake, the fishermen and the people who have kept this flavour alive for generations.

Lake Identity

Beyşehir Lake, reeds, shores and fishing traditions.

Freshness Matters

Best cooked soon after it is caught.

Simple Preparation

Salt, flour, hot oil, lemon and onion.

Local Table

Served with warm bread, onion and salad.

Traditional Beyşehir- Style Fried Carp

Ingredients:

• Fresh carp
  
• Salt
  
• Flour or corn flour
  
• Sunflower oil
  
• Lemon
  
• Onion and seasonal salad
  

Preparation:

Clean and slice the carp. Salt briefly, coat lightly with flour or corn flour, then fry over steady heat until golden and crisp. Serve with lemon, onion, salad and fresh bread.