FULL DAY-PRIVATE-BREAKFAST LUNCH INCLUDED
Konya is the center of Anatolian cuisine. Konya, which has been home to various civilizations since Catalhoyuk, one of the first human settlement known in the world, we see this historical heritage in its cuisine. Konya Cuisine is a magnificent formation developed in Seljuk palaces .Konya Cuisine, kitchen architecture, tools, dishes, cooking methods, table layouts, service methods, prepared for winter food with a unique cuisine and this kitchen has created an incredibly rich culinary culture. In the Seljuk palaces, the golden trays and the dishes were arranged in accordance with Oguz painting; the first cook in the kitchen started in the Mevlevi Cuisine, the first cook (Ateşbaz-1 Veli) whose monument was built , was in Konya. Three exquisite foods stand out as dishes from Konya. Oven Kebab, Etliekmek and Pide with Cheese. These three foods are enjoyed by foreigners as well as the people of Konya.
- BREAKFAST LUNCH INCLUDED
In Anatolian culture, the day starts with morning prayer, so breakfast starts with sunrise at the end of morning prayer. Breakfast in traditional Konya cuisine starts with soup or Yag Somunu in the morning. • Optionally, we start our tour with soup or Yag Somunu.
There are soup restaurants in the city center that are opened around 04:00 in the morning, where dozens of soups are served. Of these, Arabaşı, yoghurt and okra soup are typical of Konya soups.
It is a special Konya food. Yag Somunu is a bread that is baked by putting 7 types of cheese into it. The baker with 42 years experienced filled Konya's "moldy cheese" into his bread , and spices on top with sesame and sesame seeds. His oven suddenly became very popular . They put plenty of Konya butter on it ,that's why it was given the name Yag Somunu.
TRADITIONAL WOODEN SPOON
• We will visit traditional wooden spoon art house. Wooden spoons are traditional dining tools. It is generally carved from trees such as boxwood, pear, hornbeam and poplar. The spoons are painted and decorated by the painters. It is among the most marketed hand products as tourist goods. There is only one spoon master left in Konya.
TOMB OF ATEŞBAZ-I VELİ
• We will visit the tomb of Ateşbaz-1 Veli. Atesbasi Veli was the cook of Mevlana Celaleddin-i Rumi. He is the only chef in the world who has a tomb.
KADINLAR PAZARI (WOMEN'S BAZAAR)
• We will go to the old bazaar in the center. It was named after Melike Hatun, the daughter of Rumi, is among the first choice of consumers looking for organic products besides "moldy cheese" Many years ago, fresh vegetables and fruits from villages brought here by the women who gave this market's name as "women's bazaar". The villagers gathered fruits and vegetables from their gardens to sell until the evening to make a living.
• We will taste oven kebab for lunch. It can be said that the oven kebab came from the Seljuk period. Hz. Mevlana's works mention about kebab and ovens making kebabs. Oven kebab is made with lamb and mutton only depending on the season. But the most common is lamb. Only the forearm and ribs are used for the oven kebab. The meat is put into a large copper basin. It is cooked in the stone oven with oak wood fire. Cooking time varies between 5-6 hours. When cooked in such a long time, 1 kg of kebab is obtained from 3 kg of meat. 100 gr or 150 gr is served according to the customer's request . Onion is served along with the Oven kebab. One of the most important features of Oven kebab is that no forks are used when eating.
PREPARING AND BAKING ETLIEKMEK
• At this part of the tour , we will see the preparation and baking process of traditional Etliekmek. In Every street in Konya, you will definitely see Etliekmek restaurants and bakers. Traditionally, the ingredients of the Etliekmek is from the women's market and taken to the butcher, the meat is added here and brought to the bakery and cooked in stone oven. This is where we eat the Etliekmek from the oven. Etliekmek consists of 180 gr. dough, 100 g. meat, 100 g. vegetable. We knead the meat with a vegetable mixture consisting of tomatoes, green peppers, onions, parsley and salt. The maximum length of Konya Etliekmek should be 90 cm and the width should be 20 cm.
• After Etliekmek, we walk around the historical bedesten (old bazaar) and drink Turkish tea and coffee cooked on embers traditionally.
• At the end of the tour we will enjoy traditional desserts Höşmerim and Saçarası and then we return to the hotel.