Konya Köftü

Konya köftü is a dessert prepared using grape molasses, wheat flour, water, and butter. The product was registered as a geographical indication on 28.01.2025 under registration number 1692. This dessert, closely associated with the culinary culture and geographical identity of Konya, is typically consumed hot during the winter months.

Konya köftü is a dessert type whose main ingredients are grape molasses, wheat flour, water, and butter. It is prepared by gradually adding wheat flour to boiling molasses and stirring until a firm consistency is achieved. It is a dessert served hot.

The designated ingredients for producing Konya köftü (for a 4-person portion) are as follows:

• 240 ml grape molasses
• 100 ml water
• 100 g wheat flour
• 50 g butter

Preparation:

1. Grape molasses and water are placed in a non-stick pan and brought to a boil, which takes approximately 5 to 15 minutes.
2. Wheat flour is slowly added to the boiling molasses.
3. The mixture is continuously stirred with a wooden spoon over low heat.
4. Once the mixture reaches a firm consistency and stirring becomes difficult, it is removed from the heat.
5. The dessert is transferred to a serving plate and shaped using the back of a spoon.
6. Butter, melted separately in another container, is poured over the hot köftü before serving.

The geographical boundary of the product is defined by the administrative borders of the province of Konya. All stages of production of Konya köftü must be carried out within these boundaries due to its established link with the region’s reputation and local cultural heritage. The use of the product requires the presence of the term "Konya Köftü" and the geographical indication emblem on the product or its packaging. If the emblem and term cannot be placed on the packaging, they must be visibly displayed at the production site.

Monitoring procedures are conducted under the coordination of the Konya Metropolitan Municipality. The monitoring body consists of a two-member team, with one expert each from the Konya Gastronomy Chefs and Tourism Association and the Faculty of Tourism at Necmettin Erbakan University. Inspections are carried out annually on a regular basis, as well as whenever a complaint is filed or deemed necessary. During these inspections, the suitability of ingredients and their quantities, adherence to the production method, and the correct use of the term "Konya Köftü" and the geographical indication emblem are verified.