Konya Hassaten Lokma

Konya Hassaten Lokma is a registered dish of the province of Konya. On the basis of an application submitted by the Konya Metropolitan Municipality on 16.09.2020, it was registered as a geographical indication on 02.12.2021 under registration number 962. The product category is classified as "meals and soups."

Konya Hassaten Lokma is a dish prepared using lamb meat, rice, chickpeas, chestnuts, carrots, onions, pine nuts, raisins, and various spices. Its history is traced back to the Seljuk State period. The combination of ingredients and the skilled production method establish the product’s unique connection to its geographical origin.

The designated ingredients for producing Konya Hassaten Lokma are lamb meat, rice, chickpeas, chestnuts, carrots, onions, clarified butter, pine nuts, raisins, and spices (cinnamon, cloves, and cubeb).

• Production begins by soaking the rice in lukewarm water.
• Lamb meat is browned separately in a pot until it releases its juices, then salt is added.
• In another pot, clarified butter is melted; onions are sautéed until golden, followed by pine nuts. Then, carrots cut into matchstick shapes are added and cooked until they release their moisture.
• Boiled chickpeas, soaked raisins, spices, and salt are added to the mixture, which is then further sautéed.
• The mixture is removed from heat and combined with the cooked lamb meat.
• In a large pot, layers of the meat mixture and drained rice are arranged alternately.
• A flat plate or lid is placed on top to prevent the layers from mixing.
• Hot meat broth is poured over the layers and the pot is brought to a boil. Once boiling, the heat is reduced.
• When the rice has absorbed the broth, the intermediate lid is removed, a layer of greased paper is placed on top, and the pot lid is replaced.
• The dish is left to rest at very low heat for approximately 30 minutes.
• It is then inverted onto a serving dish and served hot.

The geographical boundary is defined as the province of Konya. Due to the dish’s historical roots, its place within Konya’s culinary culture, and the specialized skill required for its production, all stages of production for Konya Hassaten Lokma must be carried out within this geographical boundary.

Monitoring activities are conducted under the coordination of the registering authority, the Konya Metropolitan Municipality. The monitoring body is a five-member commission comprising one expert each from the Konya Metropolitan Municipality Directorate of Health and Social Services, the Konya Provincial Directorate of Agriculture and Forestry, the Konya Gastronomy and Tourism Association, and the Faculty of Tourism at Necmettin Erbakan University.

Monitoring is carried out annually on a regular basis, as well as upon complaint or whenever deemed necessary. The criteria checked during monitoring include:

• Appropriateness of the ingredients and their quantities used in production.
• Compliance with the established production method.
• Proper use of the term “Konya Hassaten Lokma” and the geographical indication emblem.

The monitoring body may engage external services during inspections. The registering authority is responsible for pursuing legal procedures to protect the geographical indication rights.