The Cuisine of Konya
Konya, which is one of the culturally richest provinces in Anatolia fascinates us with its various recipes in this field as long as the main subject is food culture. Because, Konya Recipes cooked in Seljukian Palasts and in dervish convents cuisines may be counted not only as the eating and drinking habits of this region but it is completely the foundation of the Turkish Cuisine. Here are only some of the rituels of the Konya Cuisine; cook team, black dinnerware, lay down & die goat tandoor invitation, komşu kaldırması (kind of a treat to the neighbour – a Seljukian tradition), Gece Arabaşı, Çetnevir (dinner table with full of dry fruits and knick-knacks) and Soğukluk.
The main actors that are known worldwide are not easy to count about the food culture. But the most famous recipes can be counted as delicious tandoor that is prepared from the meats of Merinos sheep and lambs, bread with meat (etli ekmek) which is the favourite of Turkey, cheesy flatbread made of herbed cheese and again appropriate and specific for the cities’ taste specific water pastry.