Konya cuisine is a magnificent formation that developed in the Seljuk palaces and kneaded with Mevlevi etiquette and manners. Konya cuisine, which has classical features with the rules it has set since the 13th century and even forms one of the main roots on which classical Turkish cuisine is based, is therefore a cuisine that should be excluded from Turkish folk cuisine.
Konya cuisine is a unique and unbelievably rich cuisine with its kitchen architecture, tools, food types, cooking methods, table arrangements, service methods, and foods prepared for the winter. The most interesting feature of Konya cuisine is the regular feasts. The most beautiful of the feast, the basic dinner set, consists of certain dishes and it is clear which dishes will be eaten when the invitations are attended.
Among the food customs of Konya, waking up neighbors, çetnevir, cold dishes, tandoori, banquet table dishes called çebiç prepared by hanging the whole lamb, and nightly guest tables with a cart and peşmani are also generally known dishes. Three delicious foods stand out as meals that can be eaten in the restaurants. Oven kebab, bread with meat and cheese pita. In recent years, mixed pita prepared with cheese and meat filling has been added to these. These three foods attract the attention of foreigners as well as the people of Konya. Konya dishes, which reflect the Seljuk cuisine culture, are generally based on pastries. It places great importance on sahur and iftar meals in Konya, which is famous for its dishes such as pastry, yufka, noodles, baklava, and sac arası. You can taste many delicacies such as okra soup, bread in meat, oven kebab, bread with meat, sac arası, and Höşmerim halvah only in Konya. People may visit Konya even just for food.