Konya Zülbiyesi / Konya Sülbiyesi

Konya zülbiyesi / Konya sülbiyesi is a registered dish of Konya cuisine. Following an application by the Konya Metropolitan Municipality, it was officially registered on 22.01.2022 with registration number 1003 by the Turkish Patent and Trademark Office, effective from 17.09.2020. The type of geographical indication has been determined as Regional Designation.

Konya zülbiyesi / Konya sülbiyesi is a type of stew prepared using cubed lamb meat (a mixture of rib and foreleg) together with pearl onions. The product’s geographical link and reputation are based on its historical roots in Konya culinary culture and the unique geographical conditions of its production.

The ingredients and preparation steps for producing Konya zülbiyesi / Konya sülbiyesi for four servings are as follows:

Ingredients:

• 500 g cubed lamb meat (mixture of rib and foreleg)
• 500 ml water
• 500 g pearl onions
• 100 g butter
• 10 g tomato paste
• 8 g salt
• 5 g black pepper

Preparation:

1. The cubed lamb meat is boiled in 500 ml of water for 30 minutes.
2. In a separate pot, pearl onions are sautéed in butter over medium heat for 10 minutes.
3. Black pepper and tomato paste are added, and the mixture is sautéed for an additional 5 minutes.
4. The boiled meat, along with its cooking liquid, is added to the onion mixture.
5. After adding salt, the dish is cooked over low heat for 40 to 50 minutes.
6. The dish is served hot.

The geographical boundary of the product is defined as the administrative boundaries of the province of Konya. Due to the product’s reputation and local production conditions, all stages of production must be carried out within the specified geographical boundary.

Monitoring procedures are conducted under the coordination of the registering body, the Konya Metropolitan Municipality. The monitoring body consists of a four-member structure comprising one expert representative each from the Konya Provincial Directorate of Agriculture and Forestry, the Konya Gastronomy and Tourism Association, the Faculty of Tourism at Necmettin Erbakan University, and the Konya Metropolitan Municipality.

Monitoring is carried out regularly at least once a year, and also at any time in response to complaints or when deemed necessary. During inspections, the suitability of ingredients used in production, adherence to the production method, and the correct use of the geographical indication emblem along with the term "Konya Zülbiyesi / Konya Sülbiyesi" are verified.