Etli ekmek is a thin and edgeless stuffed pita bread that belongs to the Konya region and is primarily made in this region. Apart from Konya, different types are also made in areas such as Kastamonu and Mardin.
Tirit Kebab, one of the most delicious dishes of Konya cuisine, will leave a unique taste on your palate with minced meat, onion, tomato paste, yogurt, and hot pita bread...
It can be said that Konya Fırın Kebab comes from the Seljuk period, in the works of Hz. Mevlana, kebabs, and bakeries making kebabs are mentioned. Oven kebab is made only with lamb and mutton, depending on the season. But lamb is the most acceptable.
Konya Pilaf, which dates back hundreds of years, is a flavor that has been indispensable for weddings for years. The person who gives food at the wedding is called "pilav poured" or "pilav verdi."
Okra soup, made in Central Anatolia, is essential as an appetizer on classic menus in Konya. In Konya, pilaf (wedding and invitation dinners) and kara yemek (as in the tradition) are served after dessert because they are sour, thus stimulating the appetite for second-course meals.
You can have hot conversations accompanied by Arabasi Soup, one of the indispensable flavors of the tables set on winter days...
"Topalak" dish, among the essential flavors of Konya cuisine dominated by nomadic culture, adorns the centerpiece, especially at wedding tables.
The fat loaf, made in 10 different varieties such as moldy cheese, tulum cheese, pastrami, pepperoni, sausage, roasted, honey, and halva, takes its name from the butter spread inside and on top.
Çebiç dish is a different flavor prepared in Konya kitchens. This local dish is consumed when the liver is made for breakfast in the morning.
Höşmerim dessert is a local dessert served hot. Add 250 gr. Semolina, 100 gr. Flour, 1 kg. Granulated sugar to the cheese, which has reached the consistency. Mix for a while until the sugar melts and releases oil. Some saffron can be added for color. It is served after it cools down.
Sac arası, one of the local desserts of Konya, is primarily known for being served at weddings. The specially prepared sheet dessert got this name because it was cooked between two sheets in the past. Pistachios are used in and on the phyllo pastry.
After Konya's local dishes and soups, desserts are next in line. The first place among these local desserts is Dilber's lip. This dessert has a long history. You can experience this dessert, made primarily on holidays and special occasions, in patisseries, dessert shops, restaurants, and restaurants.
You can find Mevlana Sugar, also known as Cheese Sugar, preferred as a souvenir by those who visit Konya in many confectionery and souvenir sellers in Konya and its surroundings.
