Konya Bıçakarası

Konya bıçakarası is a type of pide unique to Konya province, prepared with finely minced beef, tomatoes, and peppers. The product holds a significant place in Konya’s culinary culture and differs from similar products in terms of size and presentation. Due to these characteristics and its association with the specific geographical conditions of its production area, Konya bıçakarası is linked to its geographical origin. The product was registered as a geographical indication on 08.09.2023 under registration number 1466.

Konya bıçakarası is prepared using beef minced finely with two knives, along with tomatoes and peppers. The dough is rolled out very thinly to dimensions of 20–25 cm in width and 60–65 cm in length. The product embodies the specific geographical conditions of its production area, establishing a direct link between its reputation and this geographical origin.

The following ingredients and methods are used in the production of Konya bıçakarası (for one portion):

For the dough:

• 140 g white bread flour
• 40 g whole wheat bread flour
• 3 g salt
• 1 g fresh yeast
• 180 g water

For the filling:

• 200 g beef
• 80 ml olive oil
• 120 g tomatoes
• 30 g green pepper
• 3 g salt

To prepare the dough, white and whole wheat bread flours are mixed in a bowl. Salt, fresh yeast, and water are added and the mixture is kneaded into a dough, which is then left to ferment for approximately one hour.

For the filling, meat from the hindquarters and back of the beef is cut into pieces smaller than bird-sized using two knives. This meat is mixed with olive oil and left to marinate in the refrigerator for one day. The next day, it is combined with finely minced tomatoes and green pepper, and salt is added. The entire mixture is passed again through two knives to further reduce the particle size.

The fermented dough is hand-rolled into a very thin sheet measuring 20–25 cm in width and 60–65 cm in length. The prepared meat filling is spread evenly over the entire surface of the dough. The edges of the pide are not folded and the top remains open before being placed in the oven.

Baking is carried out in stone ovens fueled by oak wood. The pide is placed on a wooden peel and slid into the hotter section on the right side of the oven, where it is held for approximately two minutes. It is then moved to the cooler left side of the oven for slow baking, which continues for an additional 10–15 minutes. Once removed from the oven, Konya bıçakarası is divided into five or six equal portions and served hot alongside charred green peppers.

The geographical boundary for Konya bıçakarası is the province of Konya. All stages of production must take place within this geographical boundary.

Inspections are carried out by a four-member control body established under the coordination of the Konya Metropolitan Municipality. This body consists of one expert representative each from the Konya Metropolitan Municipality Directorate of Health and Social Services, the Konya Provincial Directorate of Agriculture and Forestry, the Konya Gastronomy and Chef Tourism Association, and the Faculty of Tourism at Necmettin Erbakan University.

Inspections are conducted at least once per year. Additional inspections may be carried out upon complaint or when deemed necessary. The control body verifies the proper use of the geographical indication “Konya Bıçakarası” and ensures that production adheres to the ingredient list and procedures outlined in the “Production Method” section. Inspection reports are compiled in accordance with Law No. 6769 on Industrial Property and submitted annually by the Konya Metropolitan Municipality to the Turkish Patent and Trademark Office.