Dishes you should try in Konya: Konya Etliekmek (meat-topped flatbread), Konya Fırın Kebabı (oven-roasted lamb), Konya Bamya Çorbası (okra soup) and Konya Sac Arası (syrupy pastry). This guide also covers the local products to buy and what Konya is famous for.
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An etliekmek with a registered geographical indication, baked with minced meat on thin, long dough.
A kebab with a registered geographical indication, in which lamb is cooked in large ovens.
A soup with a registered geographical indication, made with dried okra and meat.
A syrupy dessert with a registered geographical indication.
A tirit (bread-based meat dish) with a registered geographical indication.
A wedding pilaf with a registered geographical indication.
Ahırlı Köpük Helvası was registered as a protected geographical indication on 14 August 2024 (TÜRKPATENT registration no. 1629). Product group: bakery and pastry products, dough products, sweets. Registered by: Ahırlı District Directorate of Agriculture and Forestry.
Keşkek, made by simmering crushed wheat and meat for a long time and then pounding them together, is the traditional dish of wedding feasts.
Traditional bread baked in an earth tandır oven, still made in Ahırlı's villages.
Konya's famous etli ekmek is also made in Akören's traditional bakeries. This flavour, which has an important place on local tables, is prepared using traditional recipes.
Tarhana, prepared using traditional methods, is an essential soup of the winter months.
Akşehir Peynir Baklavası was registered as a protected geographical indication on 20 December 2021 (TÜRKPATENT registration no. 978). Product group: bakery and pastry products, dough products, desserts. Registered by: Akşehir Municipality.
Akşehir Tandır Kebabı was registered as a protected geographical indication on 20 November 2020 (TÜRKPATENT registration no. 596). Product group: dishes and soups. Registered by: Akşehir Municipality.
A cherry specific to the district, its aroma shaped by the microclimate between Akşehir and Eber Lakes.
Konya's long, thin-dough flatbread topped with minced meat.
Konya speciality in which lamb is cooked in a stone oven.
Carp and pike from Beyşehir Lake, served grilled or fried in a pan. Eating fresh fish at lakeside restaurants is a popular activity.
Konya's famous meat flatbread is also made in Beyşehir's traditional bakeries. Passed down from generation to generation, this dish is an important part of the region's culinary culture.
Prepared by boiling cracked wheat and meat for a long time and then pounding them together. It is the traditional dish of weddings and festive tables. Pounding the wheat and boiling it with meat for hours is a process that requires patience.
A bean named after the Akçabelen (Çetmi) neighbourhood of Beyşehir, where a festival is held in its honour. The festival was held for the 6th time in 2019.
Made with freshwater carp from Beyşehir Lake.
Known as Beyşehir's famous tarhana, its preparation is shown on the island.
Konya's famous meat flatbread is also made in Bozkır's traditional bakeries. It holds an important place on local tables and is prepared using traditional recipes.
Prepared by simmering and pounding cracked wheat and meat for a long time, keşkek is the traditional dish at weddings. It is prepared in a communal spirit and is an essential part of wedding feasts.
Bozkır is known as a district closely associated with tahini. The district centre has many tahini shops.
Konya's famous meat flatbread, also made in Cihanbeyli's traditional bakeries.
Tarhana, prepared by drying yoghurt, tomato and wheat flour, is an essential soup for the winter months.
Bread specific to Cihanbeyli, registered as a geographical indication. Made with wheat flour, rock salt and water.
Konya's signature meat flatbread, also prepared in Çeltik using traditional methods.
Traditional Konya soup made with chicken stock, flour and butter. It is a frequent feature of winter tables in Çeltik.
Konya's famous etli ekmek is also made in Çumra's traditional ovens. This dish holds an important place at local tables and is prepared using traditional recipes.
Prepared by slow-cooking lamb in a clay oven, fırın kebabı is one of Çumra's best-loved dishes.
Keşkek is prepared by pounding wheat and meat after long boiling, and is the traditional dish of wedding feasts. Pounding the wheat and boiling it with meat for hours is a process that requires patience.
Traditional bread baked in a clay tandır oven, still made in Derbent's villages.
Made by boiling cracked wheat and meat for a long time and then pounding them together. Keşkek is the traditional dish of wedding feasts. Serving it with melted butter poured over it is part of the tradition.
Traditional bread baked in a clay tandoor oven, still produced in Derebucak's villages.
Konya's famous meat flatbread, also made in the traditional bakeries of Doğanhisar. It has an important place at local tables and is prepared using traditional recipes.
Fırın kebabı, made by slow-cooking lamb in a clay oven, is one of Doğanhisar's most popular dishes.
Konya's famous meat flatbread, also made in Emirgazi's traditional ovens. This dish has an important place at local tables and is prepared using traditional recipes.
Tarhana prepared using traditional methods is an essential winter soup. Tarhana is made in autumn and dried to be eaten through the winter.
Ereğli bread, baked in a traditional stone oven, is the best-known bread variety in the region, with its thick and soft texture.
Traditional soup made with chicken stock, flour and butter. It is an essential of Ereğli's winter tables.
Oven kebab, prepared by slow-cooking lamb in a clay oven, and one of Ereğli's best-loved dishes.
Konya's signature etli ekmek, which in Güneysınır is also baked in traditional stone ovens by spreading minced meat over thin dough.
Traditional Konya soup made with chicken stock, flour and butter, often eaten in winter. It is served at weddings and special occasions in Güneysınır.
Leavened bread baked over a wood fire from flour of wheat grown in Güneysınır's fields. It is one of the district's essential flavours.
Thin yufka bread baked over a wood fire from flour of wheat grown in Güneysınır's fields. It is one of the district's essential flavours.
The local people still take great interest in the tandır bread culture handed down from the past.
Keşkek, prepared by cooking and pounding crushed wheat and meat for a long time, is the traditional dish of wedding tables. Keşkek, which is on UNESCO's Intangible Cultural Heritage List, is a source of pride in Turkish cuisine.
Traditional bread baked in an earth tandır oven, still produced in Hadim's villages.
Molasses made by boiling ekşikara grapes grown in Hadim with juniper wood. The news item is undated and current production has not been verified.
Etli ekmek, a traditional delicacy of Konya, is also prepared in Halkapınar by spreading minced meat and spices over thin dough and baking it in a stone oven.
A traditional dish prepared by simmering cracked wheat and meat for a long time; it is indispensable at wedding and festival feasts.
Konya's famous etli ekmek, which in Hüyük is also baked in traditional ovens by spreading minced meat over thin dough.
Traditional soup made with dried okra and meat stock, often served at Hüyük's winter tables.
Oven kebab, prepared by slow-cooking lamb with vegetables in a clay pot, and an essential dish for special occasions.
Grape molasses, famous in the district for its grape cultivation.
The district is famous for its pickles, and holds an annual pickle festival.
Konya's famous meat flatbread is also made in Ilgın's traditional bakeries. This dish, prepared using traditional recipes, has an important place on local tables.
Prepared by slow-cooking lamb in a clay oven, fırın kebabı is one of Ilgın's best-loved dishes.
A bakery product with a protected geographical indication belonging to Ilgın, registered on 19 September 2023 at the request of the Ilgın Chamber of Commerce and Industry. The product group is bakery and pastry products.
Kadınhanı Tahinli Pidesi was registered as a protected geographical indication on 22 February 2013 (TÜRKPATENT registration no. 171). Product group: bakery and pastry products, dough products, desserts. Registered by: Kadınhanı Municipality.
Konya's famous etli ekmek, which is also made in Kadınhanı's traditional ovens. This dish has an important place at local tables and is prepared using traditional recipes.
Oven kebab, prepared by slow-cooking lamb in a clay oven, and one of Kadınhanı's best-loved dishes.
Konya's famous etli ekmek, which is also made in Karapınar's traditional ovens. This dish has an important place at local tables and is prepared using traditional recipes.
Tarhana, made by drying yoghurt, tomato and wheat flour, is an essential winter soup. Tarhana prepared in autumn is dried to be eaten throughout the winter.
Meat dish cooked outdoors, a reflection of rural life.
Konya's etli ekmek, a thin dough spread with a mixture of minced meat, onion and pepper and baked in a stone oven, is famous for its length of nearly one metre. It is a protected geographical indication of Konya.
Prepared by slow-cooking lamb in a clay oven, fırın kebabı is one of Konya's most famous dishes. The meat is cooked until it falls apart in the mouth.
A traditional soup made with dried okra and meat stock, bamya çorbası is an essential part of Konya's cuisine.
A traditional dessert made with cheese, flour and sugar, roasted in butter and served warm. It is one of Konya's best-known desserts.
Konya's famous meat bread, also made in Kulu's traditional ovens. It is an important dish at local tables and is prepared using traditional recipes.
A traditional soup made with dried okra and meat stock, an essential part of Kulu's winter tables.
Thin dough spread with minced meat and baked in a stone oven. It is also made in traditional ovens in Meram.
Prepared by slow-cooking lamb in a clay oven, fırın kebabı is one of the most loved dishes in Meram.
Traditional sweets of the region, made from grapes gathered in the Meram vineyards: grape molasses, pestil (fruit leather) and cevizli sucuk (walnut sucuk).
Konya's famous meat flatbread is also made in Sarayönü's traditional ovens. A dish with an important place on local tables, it is prepared using traditional recipes.
A traditional soup made with dried okra and meat stock, an essential item of winter tables.
Thin dough spread with minced meat and baked in a stone oven. It is also made using the traditional recipe in modern bakeries in Selçuklu.
Lamb is placed on bread soaked in its broth, creating tirit, one of Konya's traditional dishes.
Thin yufka layered with minced meat and vegetables and cooked on a griddle, saç arası is one of the practical and tasty dishes of Konya cuisine.
Konya's famous etli ekmek is also made in the traditional ovens of Seydişehir. This dish, which holds an important place on local tables, is prepared using traditional recipes.
Prepared by boiling and pounding cracked wheat with meat for a long time, keşkek is the traditional dish of wedding feasts. Small differences in each village's recipe add to the richness of the dish.
Prepared by slow-cooking lamb in a clay oven, fırın kebabı is one of the most loved dishes in Seydişehir.
Keşkek is prepared by cooking cracked wheat and meat for a long time and then pounding them together. It is the traditional dish of wedding feasts, prepared communally, and is an essential part of such celebrations.
Traditional bread baked in a clay tandır oven is still made in the villages of Taşkent.
Konya's signature flavour, etli ekmek, is also prepared in Tuzlukçu using traditional methods.
Tirit is prepared by placing meat and yoghurt over pieces of bread soaked in lamb broth. It is one of the traditional dishes of Konya cuisine.
Konya's traditional flavour, etli ekmek is also baked in stone ovens in Yalıhüyük, with minced meat spread over thin dough.
A traditional dish prepared by boiling cracked wheat and meat for a long time. It is an essential part of wedding feasts.
Konya's famous etli ekmek is also made in Yunak's traditional bakeries. This delicacy, which has an important place on local tables, is prepared using traditional recipes.
Tarhana, made by drying yoghurt, tomato and wheat flour, is an essential soup of the winter months. Every household's tarhana recipe is different; some are more sour, others more spicy.
Commemorative ceremonies held for the anniversary of Mevlânâ's death (17 December).
The sema (whirling ceremony), which is on UNESCO's Intangible Cultural Heritage list.
A humour festival held in Akşehir every July.
The legacy of the Seljuk capital, with its madrasas, mosques and tile art.
Konya is known for 6 local dishes, above all Konya Etliekmek (meat-topped flatbread), Konya Fırın Kebabı (oven-roasted lamb), Konya Bamya Çorbası (okra soup) and Konya Sac Arası (syrupy pastry). An etliekmek with a registered geographical indication, baked with minced meat on thin, long dough.
Konya is known for Konya Etliekmek (meat-topped flatbread), Akşehir Kirazı (Akşehir cherries) and Şeb-i Arûs. Its best-known sights include Mevlana Museum and Mausoleum and Çatalhöyük.
Local products and souvenirs to buy in Konya include Akşehir Kirazı (Akşehir cherries), Çumra Kavunu (Çumra melons), Konya Peynir Şekeri (Konya cheese candy) and Sille Kurabiyesi (Sille biscuits).