The heritage of Seljuks; "Furun Kebab"

Furun Kebab (Kebab in stone oven), which is one of the most special local dishes of Konya, and is known as a heritage from the Seljuks, is going on to enliven the evening meals. This meal is made from lamb and known as "furun kebabı" among local people and it is cooked in a stone oven in its own fat with pieces of oak for approximately 7 hours. 

Being one of the most special foods of Konya cuisine, it is known as the heritage of Seljuks. In Rumi's works furun kebab is mentioned as only kebab or kelle kebab and it is a kind of food that has been cooked in Konya's stone ovens for centuries. Today it is known as "fırın kebab" and the restaurants are still cooking it for takeaway services due to the precautions taken against Coronavirus. The most important speciality of this dish is that it is cooked from the lamb in its own fat. It is constantly made upside down during cooking with a non-stop attention in copper boilers. It is a symbolic food for Konya cuisine.