Konya women are also the
architects of today's richness of Konya cuisine with their passion to do better
in every cooking establishment.
If you ask which city
should be put at the center of Anatolian cuisine, "Konya" is
possible. The traces of this historical heritage can be seen in the cuisine of
Konya, which has hosted various civilizations since Catalhöyük, the first known
settlement, the first urbanization and the first animal domestication in the
world. The presence of the tomb of Mevlana Celaleddini Rumi's chef Ateşbazı
Veli in Konya, the capital of the Anatolian Seljuk Empire, is a separate
feature of the city. Therefore, it can be said that Konya cuisine was developed
in the Seljuk palaces and kneaded with Mevlevi methods and traditions.
Konya cuisine; It
reflects the taste of Anatolia not only with its food, but also with its
culinary culture, table layout, cooking methods, kitchen tools, kitchen
architecture and service layouts. In a way, the meaning of the food is that in
Konya, women serve the most delicious to their guests. The competition between
women to "make the most delicious" is also effective in the
development of Konya cuisine. Konya women are also the architects of today's
richness of Konya cuisine with their passion to do better in every cooking
establishment.
When you go somewhere for
the first time, you ask those around you to eat, "Where, what should I
eat? What is the special dish of this place?" When you ask in Konya, they
give you many answers. If we look at the most important of these;
Etli Ekmek is best served
in the bakery or restaurants. Even in restaurants of foreign origin,
advertisements such as "Our Etli Ekmek service has started" are seen
a few months after opening.
Fırın kebab can be called
a legacy from the Seljuks. In Mevlana's works, kebab and ovens that cook kelle
kebab are mentioned. According to the season, lamb and mutton are used. They
say that the most acceptable is the one made with lamb meat.
The characteristic of the
spicy chicken soup called Arabaşı is in the dough. Water is boiled with salt,
flour is added while in slurry, mixed until custard consistency, poured into a
tray at the height of two fingers and left to rest.
Okra soup is native to
Central Anatolia; It is important as an intermediate dish in classic menus in
Konya. Since it is sour in rice (wedding and invitation dinners) and
intermediate dinner set (as in tradition), it is given after dessert and
stimulates the appetite for eating the second type of dishes. Dried flowers are
prepared with okra and bird's head meat.
Höşmerim is made by
roasting with cream, milk, sugar and special flour. Although it is reminiscent
of flour halva, it is a light and delicious dessert. If sugar is not desired,
it is also sweetened with honey.
Sacarası is a delicious
dessert unique to Konya. In the past, the dessert tray was placed on the sheet
and placed on the stove. A second sheet was closed on it and the embers of oak
wood taken from the stove were laid on that sheet. The name of the dessert
comes from these two trays. The dessert tray is cooked between two sheets. It
is a very special and light dessert prepared at weddings.