Konya Kömbesi

Konya kömbesi is a geographical indication mark registered on 24.05.2022 with registration number 1123 upon the application of the Konya Metropolitan Municipality dated 17.09.2020. This food product, which is part of Konya’s culinary culture, is produced under conditions unique to its geographical area and is closely associated with the region’s reputation.

Konya kömbesi is produced in two different ways: baked in an oven or fried in oil. The dough for the baked version consists of bread wheat flour, water, liquid oil, butter, yeast, and salt. A mixture of water and yogurt is applied on top. The fried version, typically produced on Fridays, contains bread wheat flour, water, liquid oil, yogurt, milk, egg, baking powder, and salt. A mixture of yogurt and milk is applied on top of this version.

The production method of Konya kömbesi varies depending on whether it is baked or fried.

• The dough ingredients (flour, water, liquid oil, butter, yeast, salt) are mixed and kneaded, then left to ferment for one hour.
• The fermented dough is divided into pieces approximately 8 cm in diameter, arranged on a greased tray, and rolled out to a thickness of 1.5 cm.
• A mixture of water and yogurt is spread over the surface.
• The pieces are baked in an oven preheated to 180 °C for 30 minutes and served hot.

• Water, liquid oil, yogurt, milk, egg, baking powder, and salt are mixed for five minutes.
• Flour is gradually added while kneading until a firm dough is obtained.
• The dough is divided into four to five portions, rolled out into thin sheets about 0.5 cm thick, and cut into 5x5 cm squares.
• The square pieces of dough are fried in hot oil.
• While frying, as the bottom side cooks, a mixture of yogurt and milk is applied to the top surface and cumin seeds are sprinkled on top.
• The pieces are flipped to ensure the top side also browns, then served.

The geographical boundary of Konya kömbesi is defined by the administrative borders of Konya province. Due to the product’s established reputation linked to this geographical area and the unique conditions of its production, all stages of production must take place within this defined boundary.

Monitoring activities are coordinated by the Konya Metropolitan Municipality. The monitoring body consists of four members: one representative each from the Konya Provincial Directorate of Agriculture and Forestry, the Konya Gastronomy and Tourism Association, the Faculty of Tourism at Necmettin Erbakan University, and the Konya Metropolitan Municipality. Monitoring is carried out regularly at least once a year, as well as in response to complaints or when deemed necessary. During inspections, compliance with the approved ingredients, adherence to the production method, and the correct use of the designation "Konya Kömbesi" and its geographical indication emblem are verified.