Konya Kifayesi Became Konya's 78th Registered Flavor

As a result of the geographical indication studies carried out under the leadership of Konya Metropolitan Municipality, another flavor unique to Konya has been registered.

Konya Metropolitan Municipality Mayor Uğur İbrahim Altay announced that Konya's gastronomy heritage was once again crowned with Konya Kifayesi, one of the traditional flavors, and that it became the 78th product to receive geographical indication registration.

Mayor Altay stated that this special taste, which dates back centuries, has been registered as a reflection of the city's rich culinary culture, contributing to Konya's prominence not only as a city of trade, agriculture and university, but also as a city of tourism.

Mayor Altay said, “With the work we have been carrying out since 2020, we have adopted the principle of meticulously protecting the city's culinary heritage. As Konya Metropolitan Municipality, we have made our city one of the cities with the most registered products in Turkey with 9 names of origin and 69 indications of origin in this field. We will continue to carry our ancient cuisine to future generations and introduce it to the world. May it be auspicious.”

FROM KONYA CUISINE TO WORLD CUISINE

The flavors of Konya attract the attention not only of Turkey but also of the entire world. Products such as Konya Kifayesi reveal the deep-rooted history of flavors that have been on tables for centuries. These values ​​play an important role in introducing the city's cultural richness to the world through cuisine.

NEW ONES WILL BE ADDED TO KONYA'S REGISTERED TASTES

Many registered flavors such as Konya Semolina Helva, Okra Soup, Etliekmek, Tandır Kebab reveal the richness of Konya's culinary culture. Known as one of Turkey's gastronomy capitals with its unique dishes that combine history and flavor, Konya will soon expand this list with three new products waiting to be registered.

KONYA KIFAYESI RECIPE

Ingredients: 1 kg fruit (pear, quince, apple, peach, cherry, apricot) – pear is commonly used in Konya. 400 ml water, 170 grams white sugar, 1 star anise, 1 cinnamon stick, 3 grams turmeric, 26 grams granulated sugar (for sauce)

After washing the fruits, the seeds of the fruits except for the sour cherry are removed, their skins are peeled and sliced. Water is boiled in a deep pot and the fruits are added, along with anise, cinnamon and turmeric if desired. After the fruits are boiled until they soften, sugar is added and boiled for another 5 minutes, then removed from the stove and left to cool. As a sauce, sugar is melted in a small pan, caramelized and poured over the fruits and served.