The Ince Minaret Medrese, which is located in Konya, Turkey, was once a theological school and is now a museum showcasing Seljuk period stone and wood work. The region's cuisine reflects the rich history of the Seljuk Empire and the numerous civilizations that have influenced this area throughout the centuries.
With a deep-rooted history in Sufism due to the presence of the famous poet and Sufi mystic Rumi, Konya’s food culture also embodies a spiritual simplicity. Traditional dishes from this region are often hearty and feature grains, legumes, and meat, except for beef, as Konya is known for its adherence to Sufi traditions which discourage the consumption of beef.
Famous for: Tirit (Non-Veg), a traditional dish of bread soaked in meat broth and topped with shredded meat.
Famous for: Firin Kebap (Non-Veg), a succulent roasted meat dish.
Famous for: Somat (Veg), a type of bread that's crispy on the outside and soft on the inside.
Famous for: Classic Konyan dishes, including vegetarian options like Bulgur Pilavı.
Famous for: Mantı (Non-Veg), Turkish dumplings filled with ground meat, herbs, and spices.