Iftar and sahur in Konya

The city of Konya is the place where the best examples of Seljuk cuisine and iftar traditions are experienced. As with all other values, there has been almost no change in the cuisine and Ramadan culture, despite centuries. 

This is a situation that comes to the fore especially in Konya lowland villages. We wanted to talk about the old and new iftar dishes and Ramadan traditions of Konya, one of the precious cities with the richest culinary culture in Anatolia, in these days when we are experiencing the joy of Ramadan with pleasant sounds.

In ancient times, Ramadan was a month of worship from beginning to end just like now. It was so important to live those days in the spirit of worship from beginning to end; feverish work started days ago. People used to do the cleaning, prepare noodles, bake breads, and buy what they needed in the kitchen. There was no cause to worry about for the widows and poor families who need money and food, because there were neighbors who kept their cellars fuller than ever before. That’s why the month of Ramadan is experienced very differently in Konya. Both the richness of locations to visit and different tastes are revealed this month.