Famous Tastes of Turkish Cuisine: Traditional Konya Cuisine
Traditional Konya cuisine dishes, the city of Mevlanalar, the peaceful city Konya, which contributes to the famous tastes of Turkish cuisine, offers wonderful dishes that cheer up our tables with traditional Konya cuisine. Blended with the harmony of legumes, grains and various vegetables grown in the fertile soil of the Konya plain, Konya dishes contain many dishes that have survived from ancient times.
The remains of bulgur and lentils found in food containers found by archaeologists during the Çatalhöyük excavations indicate that food culture began 8 thousand years ago. One of the first known settlements in the world is Çatalhöyük and the first animal domestication started after this settled life.
The most important event that diversifies the traditional Konya cuisine is that it was the capital of the Anatolian Seljuk State for 200 centuries. Thus, Konya cuisine became a developed and grown kitchen in the palaces. Afterwards, it has been shaped by the masnavi culture, tolerance and sharing manners, and it has come to this day without losing its value. In fact, there is a world-renowned Tomb of Ateşbaz-ı Veli, a chef who is so precious that a mausoleum will be built in his name. Of course, there is a reason why there are so many restaurants serving famous Konya dishes in many of our cities.
- Meat Bread: Of course, when Konya is mentioned, the first dish that comes to mind will be meat bread. According to the information obtained, the meat bread, which was started to be made in the 1200s, has a history of approximately 800 years. In 1923, it was registered for the first time in Konya kebab shops, and in the following years, we became a world-renowned patented food by obtaining ‘geographical indication registration’. Although it resembles pita and lahmacun, it is definitely not both. Konya-style meat bread is prepared by finely chopping mutton, then blending it with tomatoes and onions and spreading it on the dough, which is long and thin enough to be measured by the meter. They are fried until crispy in their special ovens and cheer up our tables.The best friend of Konya-style meat bread is ayran, our national drink.
- Arabaşı soup: This soup, which is unusual in Anatolian culture, is consumed between meals, especially on cold winter days, and it has become one of our traditional dishes, called ‘araşı soup’ and over time. It is known that its origin is based on the Turkmen. In the early days, it was prepared with the boiling water of various game animals, especially partridge. Later, the water of poultry such as turkey and chicken started to be used more frequently. After preparing a special pudding, the chicken broth is put in a bowl, the desired spice is added on it, then first the pudding and then the chicken broth are poured into a spoon and eaten with pleasure.
- Tirit kebab: It is one of the famous tastes of Turkish cuisine, which is most loved and consumed in the surrounding provinces, especially in Konya. Especially when the wedding association was established, it is a satisfying meal that is prepared for the crowds and is remembered with its presentation and taste. Konya style tirit kebab is prepared with the perfect harmony of lamb, butter, dried bread, bay leaf, parsley and yoghurt. It is one of the Konya dishes that must be tasted.
- Hosmerim dessert: It is one of the famous tastes of Turkish cuisine, which has very different recipes in every region and is frequently eaten by its lovers. The main ingredient of Konya-style Höşmerim dessert is cream. Cream is cooked with butter, then flour is added and roasted, and after adding milk and sugar at the last stage, it is cooked by mixing until it reaches the consistency of halva. After it is decorated with pistachios, it is ready to leave a pleasant taste on our palates. Konya-style höşmerim dessert is also known as höşmerim halva.