1. Konya (Turkey) gastronomy culture extending to Seljuk Empire
Ali Batu 
Journal of Ethnic Foods 
Volume 5, Issue 3, Pages (September 2018)
DOI: /j.jef
Copyright © 2018 Korea Food Research Institute Terms and Conditions

2. Fig. 1
The place of Konya province in Turkey on the world map. Konya became the capital of the Seljuk Empire and is one of the most important and developed cities of the Ottoman Empire and the Republic of Turkey. Konya is therefore a very good tourist destination and gastronomic city. Konya is situated in the middle of Turkey, and it is also very close to Ankara the capital of Turkey. The area of Konya greater, and enlarger as the size of many European Union countries. For example, Konya is more than twice as large as the whole island of Cyprus.
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2018 Korea Food Research Institute Terms and Conditions

3. Fig. 2
Famous kebabs commonly consumed in the city of Konya. Usually consumed meat dishes are the most famous dishes of Konya. Whichever methods is the kebabs are cooked, they are very appreciated by the Turks. Cebic, rather than the whole goat or sheep are cooked or baked on the wood-burning stove. Tandoor kebab is a very famous and delicious kebab variety of Konya. Big pieces are cooked in wood-oven by putting meat cut in the background into big winners.
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2018 Korea Food Research Institute Terms and Conditions

4. Fig. 3
Floury and meaty dishes consumed by the public in the Konya region. Etliekmek (bread with meat) is a food found everywhere in the city identified with name of Konya. Etliekmek is very thin and can cook up to 1,5–2.0 m long fried and cooked. Stew (yahni) is a cooked meal of meat cut in the form of cubes, with plenty of onion and vegetables. Tirit (sippet) is a meal prepared with the meat of the stale and old bread. Grapevine Leaf sprout is a grape leaf spice prepared with a mixture of rices and minced meat.
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2018 Korea Food Research Institute Terms and Conditions

5. Fig. 4
The most famous soup varieties consumed in Konya. Turkish people love the soup because there must be a kind of soup in every Turkish dinner table. Tutmach is a yogurt soup made from small pieces of dough in quadrilatera. Topalak (meat-bellied) soup is a very delicious soup of Konya. Okra soup is Konyan's most important soup, and it is unique and identified with Konya. Arabasi soup is belong to Central Anatolia and Konya and made from meat and pastry.
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2018 Korea Food Research Institute Terms and Conditions

6. Fig. 5
The “sacarasi” and “kaygana” are the two most famous sweet varieties of Konya. Konya is located at the middle of Turkey and has a large good agricultural region. More wheat and corn are produced in Konya. “Sacarasi” is a very famous floury dessert that is unique and can be found only in Konya. “Kaygana” is also a floury dessert belonging only to Konya again. People living in Konya love floury foods and sweets.
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2018 Korea Food Research Institute Terms and Conditions

7. Fig. 6
Some drinks commonly consumed in the Konya region. In Turkish meals there is definitely a drink like the other nations. “Sirkencubin” a strong drink made from a mixture of vinegar and honey. “Ayran” is a type of beverage that is completely Turkish made from yogurt. “Boza” is a Turkish light alcoholic drink and is very drinkable during the winter season. Honey syrup is served to valuable guests, not very common, but a good drink.
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2018 Korea Food Research Institute Terms and Conditions