Konya is a historically significant Turkish city in Central Anatolia. In the past, it served as the capital of the Seljuk Empire and a spiritual center where the prominent Persian poet and mystic Jalaluddin Balkhi Rumi lived and worked. Thanks to its rich history and geographical location on the Anatolian plateau, Konya has developed a unique culinary tradition. The cuisine of Konya is influenced by geographical conditions, historical factors, and the cultural customs of the local population.
Etli ekmek: a long flatbread with meat and vegetables. The most famous specialty of Konya.
The typical cuisine of Konya is primarily based on beef and lamb, grains, legumes, dairy products, and seasonal vegetables. The region has a continental climate with hot summers and cold winters. Therefore, the locals primarily use foods that are easy to grow, store, or preserve by drying. The diet of Konya’s residents traditionally has a rustic character. Due to the historical influence of the Seljuk and later Ottoman Empires, the typical flavors are rather mild, subtle, and less spicy compared to, for example, Southeastern Anatolia. The region has retained its authenticity and traditional approach to cooking, which is based on simple, high-quality ingredients.
In local gastronomy, meat roasted over an open fire or in traditional stone ovens plays a dominant role. Dishes prepared by slow roasting are particularly popular, as this method gives the meat a specific flavor and tender texture. The most commonly used vegetables include tomatoes, peppers, eggplant, onions, and okra (known in Turkish as bamya). Okra is often sun-dried and used as a traditional ingredient in local soups. A typical technique involves air-drying various crops, which allows food to be stored year-round and used outside of the growing season.
The gastronomy of Konya is closely tied to the city’s cultural and spiritual traditions, which remain very strong. Hospitality plays an important role here. The residents of Konya traditionally welcome guests with abundant feasts, expressing respect and friendship.
Culinary traditions are also closely linked to religious and family celebrations, such as weddings, major holidays, or events associated with Mevlana and the Sufi Mevlevi order. During the annual “Şeb-i Arus” celebrations, which commemorate the anniversary of Mevlana’s passing, traditional dishes are prepared to symbolize spiritual values, humility, and solidarity.
Today, gastronomy is one of the main tourist attractions of Konya. Traditional restaurants and small eateries offer authentic culinary experiences that attract visitors from all over Turkey and abroad. The city supports the preservation of traditional recipes and culinary techniques, which are regarded as part of the region’s cultural heritage. Annual food festivals and celebrations promote local specialties and traditional cooking methods.
What to Eat in Konya
Etli ekmek. A very thin, long flatbread topped with a mixture of minced meat (usually lamb or beef), tomatoes, peppers, onions, and spices. Etli ekmek is the most famous culinary specialty of the city.
Fırın kebabı (Konya kebabı). Juicy lamb or mutton slowly roasted for hours in a traditional stone oven. It is served with fresh bread.
Bamya çorbası. A soup made from small dried okra pods (bamya), lamb, tomatoes, and lemon juice. Its distinctive tangy flavor is typical of this area and it is often prepared for significant family events.
Mevlana böreği. A special type of Turkish börek named after the famous Sufi poet and mystic Mevlana (Rumi), who lived in Konya. This börek is made with cheese, spinach, or minced meat.
Sac arası (saçarası). A popular dessert typical of Konya, made from layers of thin dough, butter, and pistachios or walnuts. It is baked on a special round metal plate (sac) and served soaked in sugar syrup.
Höşmerim (höşmerim tatlısı). A traditional sweet dish made from cheese, sometimes referred to as “cheese halva.” It is served warm and is a popular regional specialty.
Tirit. A dish consisting of pieces of bread or pita soaked in a rich meat broth, topped with slices of boiled meat and yogurt, sometimes flavored with butter, parsley, or spices.
Çebiç (çebiç kebabı). A traditional rural dish prepared mainly in the villages surrounding Konya. It consists of a whole lamb or mutton slowly roasted over an open fire or in a stone oven, served with bread, onions, and fresh vegetables.
… and possibly dozens of other Turkish dishes from this list: What to Eat in Turkey.
Bamya çorbası is a Turkish soup made from dried okra, meat, and a tomato base. It is one of the favorite regional dishes of central Anatolia. The key ingredient is dried okra, which gives the soup its intense flavor. It is most often prepared with lamb. The thick consistency and rich taste emphasize the uniqueness of this soup.
Yağ somunu is Turkish bread filled with cheese and optionally other fillings. It is typical of the regional cuisine of the city of Konya. The name means "greasy bread," referring to its preparation with a generous amount of fat spread inside the split flatbread somun. The most common local filling is the moldy cheese Konya küflü.
Mevlana pidesi is a traditional Turkish specialty originating from the city of Konya. The dish belongs to the category of pide, a type of flatbread similar to pizza. The dish is named after the famous Persian poet and philosopher Jalaluddin Rumi, known as Mevlana, whose tomb is located in Konya.
Fırın kebabı is a traditional Turkish dish made from lamb slowly roasted in a special stone oven. This delicacy originates from the province of Konya in Central Anatolia. The meat is roasted for 5 to 6 hours at a low temperature, making it incredibly tender and juicy. Traditional accompaniments include local bread, raw onion, tomato, and pepper.
