Hüseyin Güvenç, born in 1977, in Konya Ereğli, is a good Konya Cuisine expert. Beside his successful education life in his childhood, he became aware of his talent in the kitchen and developed a passion for cooking. Nowadays, with his brand “Güvenç Konyalı”, he is promoting Konya Cuisine to the world in Istanbul.
Konya Cuisine is a magnificent thing which was formed in Seljuks’ palaces and developed by Mevlevi rules and conventions. It constitutes one of the main roots of classical Turkish Cuisine. The most famous local food that is identified with the city is “etliekmek”. Konya comes directly to the mind when one says etliekmek. There are various types of it. If the meat is prepared with two knives, this type is called “bıçakarası”. If the meat is mixed with cheese, this type is called “Mevlana”. But if you ask that when you want to eat real etliekmek, do we have to go to Konya, we can say no. We recommend you “Güvenç Konyalı” restaurant. It is a chain that has reached today since 1988. From the grandfather to the father, and from father to the son, they bring Konya culture and tastes together with people in Istanbul. They attract attention with their delicious dishes and as quality tradesmen. The menu includes everything related to Konya Cuisine.
Hüseyin Güvenç, born in 1977, in Konya Ereğli, is a good Konya Cuisine expert. Beside his successful education life in his childhood, he became aware of his talent in the kitchen and developed a passion for cooking. When he was 16, he took his first step in the food sector in Istanbul, Merter with his uncle. In those years he had dreams about serving Konya Cuisine first to Istanbul then to the world. He is really dedicated to his job. The brand was established by his uncle at the beginning, but later he took over the job. He took the full responsibility of the restaurant “Güvenç Konyalı” in Istanbul, Sirkeci in 2011. He served the Konya flavours to Istanbul and in a short time he started to promote these flavours to Turkey and to the world.
“KONYA” IN EACH BITE
It is crucial to choose the best quality products, to produce the most tasteful food and especially to bring fresh products together with customers in a restaurant. If you do not put enough effort into it, it will be futile to wait for gain. For this reason, Güvenç Konyalı’s success is due to the effort given which started in Merter, has increased in Sirkeci and still continues for generations. For, they bring their products from Ereğli including flour and meat without any laziness. While they are introducing Konya flavours to the people in Istanbul, they are also supporting local producers. Now it’s time to talk about the menu in the restaurant. It includes Konya flavours such as etliekmek, Mevlana, bıçakarası, flat bread with cheese, saçarası-a kind of dessert-, yoghurt and ayran. You should try all of them. It is guaranteed that you will travel to Konya in each bite. One of my favourite is “fırın kebab (kebab in stone oven)” with side onions, tomatoes and green peppers. It is nearly the most delicious part of the meat. It is both delicious and hard to cook. The stone oven is fired early in the morning and the meat (mutton leg or ribs) is put into copper boilers. It has to be stirred up patiently. While you are eating it with your fork, each bite leaves a taste in the mouth.
The owner of Güvenç Konyalı, Hüseyin Güvenç reminds us the quote “be like a river in generosity and giving help” by Mevlana and emphasizes the importance of sharing saying that “we always have a table for the people in need”. Hüseyin Güvenç, who moved Konya Cuisine to Istanbul, Sirkeci expressed that “As we always mention that our aim is to promote our food to the world. Of course another important thing for us is to share. For this reason, in our restaurant we always have a table for the people in need”.