Konya Bütümet / Konya Orta

Konya Büyümet / Konya Orta, a traditional meat dish from Konya cuisine, is prepared using specific cuts of lamb such as the foreleg, hindleg, or ribs, through a two-stage cooking method (boiling and frying).

The dish is distinguished by first boiling the meat, followed by frying it. This traditional preparation method and its significant role in Konya’s hospitality culture reinforce its strong association with the region.

The ingredients required to produce Konya Büyümet / Konya Orta for four servings are as follows:

• 1 lamb foreleg, hindleg or rib section
• 2 L water
• 15 g salt
• 1 L milk
• 200 g butter, vegetable oil or rendered tail fat

Preparation:

1. The cleaned meat piece is placed in a large pot filled with water and simmered over medium heat.
2. During boiling, the foam that forms on the surface (kef) is regularly removed using a strainer.
3. Once the meat is fully tender, it is carefully removed from the pot.
4. The meat is transferred to a bowl and covered with milk, then left to rest for approximately 10 minutes.
5. In a separate pan, butter, vegetable oil or rendered tail fat is heated.
6. The meat, removed from the milk, is fried thoroughly on both sides in the hot fat.

Konya Büyümet / Konya Orta may be served with pilaf, fried potatoes or fried eggplant, according to preference.

The geographical boundary for the production of Konya Büyümet / Konya Orta has been officially registered as Konya Province. The dish’s deep-rooted history in Konya’s culinary culture and its regional significance establish a strong link between its identity and its geographical origin. In this context, to preserve the dish’s distinctive characteristics, all production stages must be carried out within the boundaries of Konya Province.

Compliance with the standards outlined in the registration certificate is monitored under the coordination of the Konya Metropolitan Municipality. These inspections are conducted by a four-member inspection body.

Institutions comprising the inspection body:

• Konya Metropolitan Municipality Directorate of Health and Social Services
• Konya Provincial Directorate of Agriculture and Forestry
• Konya Gastronomy and Tourism Association
• Necmettin Erbakan University Faculty of Tourism

The primary criteria used in inspections are as follows:

• Compliance of ingredients and quantities used in production with registered standards,
• Correct application of the production method,
• Proper use of the term “Konya Büyümet / Konya Orta” and the official emblem.

Inspections are carried out at least once annually; additional inspections may be conducted upon complaint or need. The inspection body has the right to draw on the expertise of other public or private institutions during the process.