Dugurcuk: Traditional Konya Soup

Konya brought its culinary heritage to the Ottoman Empire after serving as the capital of the Anatolian Seljuk state for two centuries. During this period, Konya developed a rich culinary culture, which became an integral part of the Ottoman kitchen. Konya's cuisine is particularly noted for its meat dishes, soups, and pastries. 

Here is a historical and delightful soup recipe from Konya's cuisine:

Ingredients

• 2 tablespoons of butter
• 2 tablespoons of flour
• 1 tablespoon of tomato paste
• 5 cups of broth
• 1/2 cup of fine bulgur
• 1 teaspoon of salt

For Dressing:

• 1 tablespoon of butter
• 1 dessert spoon of dried mint

Recipe

Melt the butter in a pot and add the flour. Roast the flour until it turns yellow.

Add the tomato paste to the roasted flour and mix well.

Gradually add the broth to the mixture, stirring continuously.

Once the mixture begins to boil, add the fine bulgur and cook the soup on low heat.

After the soup is cooked, add salt and mix.

For the dressing, melt the butter in a small pan, add the dried mint, and heat briefly.

Pour the mint-infused butter over the soup and serve hot.

This traditional soup from Konya, with its simplicity and rich flavor, brings a touch of Seljuk elegance to your table. As one of the refined recipes of Ottoman cuisine, this soup is both nutritious and delicious, showcasing how Konya's historical wealth is preserved in its culinary practices. Enjoy your meal!