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    Yoghurt Soup: Yoghurt Soup has an important place among the dishes of Konya.
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    Meat Buckthorn: Meat Buckthorn has an important place among the dishes of Konya.
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    Wedding pilaf is the main dish of wedding dinners. Chefs cook this dish in caldrons and it is served to the tables of the guests. If the table is a round one this dish is served in one braiser placed in the middle of the table like other dishes and guests eat the pilav from this braise. The guests ask for it again and again. The wish of guests cannot be refused and wedding pilav comes to the table over and over again.
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    Çebiç is the most spectacular dish of the feasts in Konya. We Turks have always eaten bread with our meals throughout the history. This might be the outcome of an habit coming from the past. Turkey’s being an agricultural country might be due to the limited conditions to grow vegetables and to raise cattles and small cattles. Reference: ODABAŞI Sefa, Konya Mutfak Kültürü (Cousine Culture of Konya), KTO Publications, Konya 2001, p.60-68
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    It can easily be said that Oven Kebab goes back to Seljuks. His Holiness Mevlana refers to kebabs and bakeries cooking sheep’s head kebab. Oven kebab is only made of lamb or sheep meat depending on the season but the favorite onne is made of lamb meat. Only meats from the forearms and ribs are used to cook oven kebab. The meats are placed into a large copper basin after some certain stages. It is cooked in a stone oven by using oak wood fire.
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    Etliekmek (Bread with Meat): Etliekmek is well-liked in Konya and it is best cooked in the restaurants and bakeries in Konya than the ones in other cities of Turkey. When a foreigner opens a restaurant in Konya, you can see notices on their Windows after a couple of months saying “We have started to serve etliekmek”. No dish can compete with etliekmek in Konya.
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    Sacarası is a very special and light dessert made especially at weddings in Konya. It is made by sprinkling pistachio inside the specially prepared pastry. It is served by putting cream on top of it. You should absolutely try Sacarası dessert for an incredible finishing after tasting the delicacies of Konya.
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    One of the most liked dishes in Konya is Tirit. Recipe of Konya style Tirit (For 5): Half kilo lamb meat, half lilo yoghurt, 2 onions, a bunch of parsley, one dried bread, 2 tablespoons of butter, 2 bay leaves, 4-5 cloves of garlic, salt, pepper. Green peppers and tomatos for garnisihing. Cooking: Place meat cubes into a saucepan…
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    Su Böreği (Water Heurek): Su böreği is one of the dishes most served in feasts in Konya. It reflects a gracious delicacy going back to hundreds of years in today’s feast tables which includes cakes and bulghur dishes now.
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    Arabaşı Soup: Arabaşı Soup is a hot chicken soup. The most important ingredient is the dough. The water is boiled by adding salt, then flour is added and the soup becomes thick. It is stirred till the soup becomes like a pudding. It is poured into a two fingers height tray and left to rest. The soup is served in a bowl with doughs cut in the shape of diamonds. You first take a piece of dough on your spoon and then dip your spoon into the soup bowl…
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    3.11. Okra Soup: Originating from Central Anatolia, okra soup is an important mid-course of the classical menus in Konya. As it has a sour taste and a dark appearance (as in the tradition), it is served after pilaf (weddings and dinner parties) and dessert in order to appetize the guests so that the dishes served again. It is made with dried flower okras and meat cubes.