Konya Bread Salma

Konya ekmek salması; a dish composed primarily of bread, cubed red meat, tail fat, butter, and salt. This dish is specific to the province of Konya and is typically prepared on special occasions such as holidays. Due to its association with Konya’s culinary culture and regional conditions, it was registered as a geographical indication on 18.05.2022 under registration number 1111 upon the application of the Konya Metropolitan Municipality.

Konya ekmek salması is prepared by mixing sliced bread with fried cubed meat and animal fat (tail or rib fat). The product has a geographical indication linked to the culinary traditions of Konya and the specific conditions of the region.

The approximate quantities of ingredients used in the production of Konya ekmek salması are: 500 g cubed red meat (preferably lamb), 200 g rib or tail fat, 500 g bread (preferably tandır bread), 60 g butter, and 10 g salt.

The production process consists of the following steps:

• Rib fat or tail fat is fried in a pot for approximately 10 minutes.
• Cubed meat is added and stirred over low heat until cooked.
• When the meat becomes tender, butter is added and stirred until melted.
• Salt is added and the mixture is thoroughly stirred.
• Sliced bread is added to the pot containing the fried meat.
• The pot is covered and left for approximately 30 minutes to allow the bread to absorb the fat. Stale tandır bread is preferred for better fat absorption.
• The prepared dish is transferred to a serving platter. It is recommended to consume the dish while hot.

The geographical boundary of the product is defined by the administrative boundaries of the province of Konya. All stages of production of Konya ekmek salması must be carried out within these boundaries due to its geographical indication linked to the region.

Control procedures are conducted under the coordination of the Konya Metropolitan Municipality. The control body consists of a minimum of three members representing the Konya Metropolitan Municipality and the Konya Provincial Directorate of Agriculture and Forestry.

Inspections are carried out at least once a year, as well as upon complaint or when deemed necessary. The control body verifies the product’s ingredient list, compliance with the production method, and the correct use of the geographical indication. Inspection reports are submitted annually to the Turkish Patent and Trademark Office in accordance with Law No. 6769 on Industrial Property.