Konya Kıtırlı Mantı

Konya Kıtırı Mantı is a dish produced in the province of Konya and registered as a geographical indication on 01.10.2021 under registration number 908. The product, applied for by the Konya Metropolitan Municipality on 17.09.2020, falls under the category of "Meals and Soups". The dish has historical roots, and its geographical association and reputation stem from its unique production method, which requires specialized skill.

Product Characteristics

Konya Kıtırı Mantı is prepared using dough made from flour, egg, water, and salt, which is then cooked on a pan. The cooked dough is cut into small squares and cooked again together with boiled green lentils. For serving, a sauce made from garlic, salt, and strained yogurt is poured over the dish. Finally, a portion of dough previously set aside is fried in butter until crispy and added on top. The dish is served hot, sprinkled with red pepper powder and black pepper.

Production Method

The production of Konya Kıtırı Mantı involves specific ingredients and stages. For the dough, wheat flour, water, salt, and egg are used. During the cooking stage, boiled green lentils, water, and salt are required. For the "kıtır" component, butter and a portion of previously prepared dough are used. The sauce consists of strained yogurt, garlic, and salt.

The production method consists of the following steps:

• The dough ingredients are mixed and kneaded, then rolled out and cooked on a pan until slightly firm.
• The cooked dough sheet is cut into small squares, with a portion set aside for the "kıtır" topping.
• The remaining dough squares are added to boiling water containing boiled green lentils and salt, and cooked for five minutes.
• The sauce is prepared by mixing strained yogurt, crushed garlic, and salt, then poured over the cooked lentil-dough mixture.
• The dough pieces set aside for "kıtır" are fried in butter until crispy.
• The fried crispy dough pieces are added on top of the sauced mixture.
• The dish is served hot, sprinkled with red pepper powder and black pepper.

Geographical Boundary and Control

The geographical boundary for Konya Kıtırı Mantı is defined by the administrative boundaries of the province of Konya. Due to its reputation and the skilled production method required, all stages of production must be carried out within this geographical boundary.

Control activities are conducted under the coordination of the Konya Metropolitan Municipality. The control body consists of five experts, one each from the Konya Metropolitan Municipality, the Konya Provincial Directorate of Agriculture and Forestry, the Konya Gastronomy and Tourism Association, and the Faculty of Tourism at Necmettin Erbakan University.

Inspections are carried out regularly once a year, as well as upon complaint or whenever necessary. The following criteria are checked during inspections:

• Appropriateness of ingredients and quantities used in production,
• Compliance with the production method, including cooking and serving stages,
• Proper use of the term "Konya Kıtırı Mantı" and the geographical indication emblem.