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Ihsangazi Ekşili Pilavı is a traditional rice dish unique to the Kastamonu province in Türkiye’s Western Black Sea Region, reflecting the historical culinary heritage of the area and closely associated particularly with the district of Ihsangazi. This dish is prepared by combining rice, green lentils, and naturally fermented ingredients locally known as “ekşi.” It holds an important place within Kastamonu’s intangible cultural heritage, being consumed not only in daily meals but also at communal

Atlantı Dededağ Tulum Peyniri is a traditional tulum cheese produced within the geographical boundaries of the Atlantı neighborhood in the Kadınhanı district of Konya province. The product is made from raw sheep’s milk; the curd is boiled at 100°C, mixed with rock salt, and pressed into leather sacks. The cheese derives its name from the Atlantı Plain, located within its geographical boundary, and the adjacent Dededağ mountain. It was officially registered as a geographical indication on 26.01.2

Ereğli Sheep Yogurt is a type of yogurt produced exclusively from the milk of sheep raised in Ereğli. Its most distinctive feature is the characteristic roasted aroma achieved through a high-temperature cooking method. The product’s uniqueness and its strong regional association have been officially protected as a Geographical Indication since July 12, 2021. Physical and chemical properties This yogurt stands out due to its higher fat content compared to standard dairy products. Specific chemica

Kadınhanı tahinli pidesi; a type of pide prepared with basic ingredients such as flour, tahini, kaymak, and butter. This pide has a weight of approximately 730 grams, a diameter ranging from 35 to 40 centimeters, and a thickness between 10 and 15 millimeters. It can be served hot, warm, or cold; additionally, it is commonly consumed by pouring cold syrup on top as desired. The most distinctive feature distinguishing this pide from similar varieties is a special folding technique applied to the d

Karapınar Kavurgası is a registered snack product of the Karapınar district in Konya Province. This product, a deeply rooted element of the local culinary culture, is prepared by roasting and mixing wheat, hemp, and menengiç (wild pistachio) using a specialized method. The product is officially registered as a geographical indication, and its entire production must take place within the geographical boundaries of the Karapınar district. Product Definition and Distinctive Characteristics Karapına

Karapınar Tülü Dokuması, Konya’s Karapınar district is a distinctive weaving type. This product is produced on upright, rotating looms called “ıstar,” using wool or tiftik (filik) from small livestock raised in the region. These textiles can take the form of long-haired carpets or wide rugs and may be produced with or without motifs. Tülü weaving holds an important place in the social and economic life of Karapınar and also reflects the local culture and traditions. Product Characteristics In Ka

Konya Fish Stew is a traditional dish rooted in the culinary culture of Konya Province and officially registered as a geographical indication by the Türk Patent ve Marka Kurumu on 28 January 2025. This dish is prepared using the head and body portions of carp, combined with onion, garlic, butter, olive oil, tomato paste, water, and salt. It is traditionally prepared and served hot during the cold winter months. The use of carp heads in its preparation is a distinctive feature that defines the di

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. Production Method The ingredients required to produce Konya Büyümet / Kony

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." Product Characteristics 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

Konya Hemp Halva is a sweet registered by the Turkish Patent and Trademark Office on 05.11.2021, originating from the province of Konya. The application, submitted under reference number C2020/261, was carried out by the Konya Metropolitan Municipality. The product has been included in the geographical indications register under registration number 944 as a geographical indication. Konya Hemp Halva is classified under the product group “Bakery and Confectionery Products, Dough Products, Sweets”.