{"id":62499,"date":"2026-05-04T13:47:48","date_gmt":"2026-05-04T10:47:48","guid":{"rendered":"https:\/\/blog.turkishairlines.com\/what-to-eat-in-konya-konya-flavor-guide\/"},"modified":"2026-05-04T13:55:40","modified_gmt":"2026-05-04T10:55:40","slug":"introduction-to-konya-cuisine-what-to-eat-in-konya","status":"publish","type":"post","link":"https:\/\/blog.turkishairlines.com\/en\/introduction-to-konya-cuisine-what-to-eat-in-konya\/","title":{"rendered":"What to eat in Konya? Konya flavor guide"},"content":{"rendered":"\n
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The historical roots of Konya cuisine and its oven culture<\/strong><\/h2>\n\n\n\n

To understand the secret behind Konya\u2019s dishes, you need to look to the city\u2019s history. Meat dishes and oven-based cooking are the two unshakable pillars of this cuisine. For example, Konya\u2019s oven kebabs date back to the 1500s, with references in Mevl\u00e2n\u00e2\u2019s Mesnev\u00ee. The city\u2019s oven culture became so developed that a clear division of labor emerged, with specific titles for masters, such as \u201ct\u0131rnak\u00e7\u0131\u201d for the one who shapes the dough and \u201ck\u00fcrek\u00e7i\u201d for the one who places it in the oven.<\/p>\n\n\n\n

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What to eat in Konya: Pastries and kebabs<\/strong><\/h2>\n\n\n\n

When Konya is mentioned, those remarkable flavors coming out of the ovens are, without a doubt, the first things that come to mind.<\/p>\n\n\n\n

The city\u2019s signature: Etli ekmek and b\u0131\u00e7akaras\u0131<\/strong><\/h3>\n\n\n\n
\"Traditional
Traditional Konya etli ekmek prepared with a minced meat topping spread over a thin, long dough<\/figcaption><\/figure>\n\n\n\n

One of the first answers to the question of what to eat in Konya is undoubtedly etli ekmek. Imagine a dough about 85\u201390 centimeters long, rolled paper-thin. It is topped with a carefully prepared mixture of ground beef, tomato, green pepper, and parsley, then baked over an oak-wood fire for just 4\u20135 minutes. With its crispy texture, etli ekmek is Konya\u2019s fastest yet most delicious dish.<\/p>\n\n\n\n

If you prefer your meat not minced but with more bite, b\u0131\u00e7akaras\u0131 should be your choice. In this type of pide, the meat is finely chopped with a cleaver or two knives, and because it retains its juices better, it is preferred by many.<\/p>\n\n\n\n

The reward of patience: Konya oven kebab<\/strong><\/h3>\n\n\n\n
\"Konya
Konya oven kebab served in a traditional copper pan<\/figcaption><\/figure>\n\n\n\n

If you are wondering what famous dishes to try in Konya, be sure to add oven kebab to your list. One of the most distinctive meat dishes in Konya cuisine, oven kebab is prepared entirely from lamb. The meat is cooked slowly for hours in a closed wood-fired oven, in its own fat and juices. When it is tender enough to fall off the bone, it is served with fresh pita and raw onions.<\/p>\n\n\n\n

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