They are both based on dry bread and sauces. In addition to a few unique recipes of Tirit, Papara has hundreds of recipes and methods. In fact, "Papara" and "Tirit" are two different Konya dishes, which are very similar but not related to each other.
The centuries-old Cheese Removal Festival in Kızılören, a neighborhood in Meram, was held once again this year with strong participation and great enthusiasm.
In nearly all of the old Konya houses, there were tandooris. At least once a week, bread was baked in these tandooris in order to meet the needs.
The 4th Konya Gastronomy Festival (GastroFest), organized by Konya Metropolitan Municipality to promote the city’s gastronomic heritage at both national and international levels, was held with strong participation.
The 4th GastroFest, organized by Konya Metropolitan Municipality to promote the city’s centuries-old culinary heritage nationally and internationally, has begun with great enthusiasm.
Celery Sauté is a traditional dish from Mevlevi cuisine, made with lamb or mutton and celery. The ingredients are simmered in a broth and finished with a touch of grape juice, creating a simple yet flavorful dish.
Molasses Halva is a nutritious and energy-rich dessert from the Konya region. It is also called Kara Halva, meaning "black halva," because it is made with molasses instead of sugar, which gives it a distinctive dark color that sets it apart from other types…
Wedding Rice is the most important element of Konya culture and gastronomy. It is the sunnah of our Prophet (PBUH) to provide food at weddings.
Konya, its rich culinary heritage and distinctive local flavors, is home to many traditional dishes and desserts that reflect the region's cultural identity.
Konya Metropolitan Municipality Mayor Uğur İbrahim Altay has announced that Karamık Herb Soup and Sille Cookies, two traditional specialties that reflect Konya’s rich culinary heritage, have been granted geographical indication (GI) registration.
A centuries-old tradition in Kızılören Neighborhood of Meram is being preserved with the same care and dedication once again this year. The area’s natural caves have once again begun housing tuluk cheeses, each prepared through painstaking craftsmanship.
Konya has achieved a major milestone in gastronomy as part of the Türkiye Culture Route Festival.
