Konya Calla Dish

Konya calla yemeği, parçalanmış kemikli kuzu veya koyun eti, can eriği ve kuru soğanı ana bileşenleri olarak birleştiren bir yemektir. Türk Patent ve Marka Kurumu (TÜRKPATENT) tarafından mahreç işareti olarak tescil edilmiştir. Bu yemeğin tescil kaydı, 1177 numarasıyla 25 Temmuz 2022 tarihinde resmiyet kazanmıştır. Coğrafi işaretin tescilini gerçekleştiren ve haklarını korumakla yükümlü olan kurum Konya Büyükşehir Belediyesi’dir. Ürünün coğrafi üretim alanı, idari sınırları itibarıyla Konya ilini kapsamaktadır.

Distinctive Characteristics and Composition

The primary ingredient responsible for the dish’s characteristic sour aroma is the can eriği. With historical roots extending to antiquity, this dish holds a significant place in Konya’s gastronomic culture. Due to its geographical specificity, the reputation and uniqueness of the product are exclusively tied to the defined geographical boundaries.

Production Standard and Method

According to the traditional recipe, the standard list of ingredients for approximately four servings includes the following quantities:

• Bone-in lamb or mutton (chopped): 1.5 kg
• Can eriği: 300 g
• Dried onion: 300 g
• Salt: 16 g
• White sugar: 5 g
• Liquid oil: 14 g
• Butter: 14 g
• Water: 700 ml

Preparation Process:

1. Cleaned meat pieces are placed in a pot; boiling water is added and the meat is boiled for one hour.
2. Can erikleri are scored in several places and arranged on top of the meat.
3. Chopped onions are sautéed in a separate pan using butter and liquid oil.
4. The sautéed onion mixture is spread evenly as a layer over the erikleri.
5. Specified amounts of salt and sugar are added to the mixture.
6. The pot is covered and the dish is cooked for an additional 15 to 20 minutes until the erikleri soften.
7. For serving, the meat is placed at the center of the plate and the erikleri are arranged circularly around it.

To maintain its geographical indication status, all production, processing and preparation stages specified in the recipe must be carried out entirely within the geographical boundary defined in the registration, namely Konya il.

Monitoring

The monitoring authority established to protect and oversee the geographical indication consists of four experts under the coordination of Konya Metropolitan Municipality. This board includes one representative from each of the following institutions in their respective fields:

• Konya Metropolitan Municipality
• Konya Provincial Directorate of Agriculture and Forestry
• Konya Gastronomy Chefs and Tourism Association
• Necmettin Erbakan University Faculty of Tourism

Monitoring activities are conducted annually without interruption and may also be carried out at any time if deemed necessary or upon receipt of a complaint.