Konya Mıkla

Konya mıkla is a dish submitted for registration by the Konya Metropolitan Municipality on 14.12.2022. The product was registered as a geographical indication on 14.04.2025 under registration number 1720. It is prepared using minced meat onion, butter, egg lemon juice and spices.

Product Characteristics

Konya mıkla is produced using minced meat butter onion egg lemon juice red pepper powder black pepper salt and water. Its distinguishing features include a large quantity of browned onion and browning the onion until it turns pink. The use of butter and minced meat stored ready-made in the pantry culture of the Konya region enables rapid preparation of the dish and imparts an intense meat aroma. The preparation of this dish which has a long history within its geographical boundary requires skill in combining and cooking its ingredients.

Production Method

The ingredients used in the production of Konya mıkla are 100 g minced meat 450 g onion 3 eggs 20 ml lemon juice 70 g butter 3 g red pepper 3 g black pepper 20 g salt and 100 ml water.

The production process consists of the following steps:

• Butter is melted in a pan and the onion is browned for 10 to 15 minutes.
• Minced meat is added.
• Red pepper and black pepper are added.
• Lemon juice and water are added and the mixture is cooked for 15 to 20 minutes.
• The dish is transferred to a wide shallow pan.
• Eggs are cracked directly on top and cooked without stirring while the cooking process continues.
• Served hot.

Geographical Boundary

The geographical boundary of the product is the province of Konya. Konya mıkla has a long-standing history and reputation within this geographical boundary. All stages of production must take place within this defined geographical area.

Monitoring

Monitoring is carried out under the coordination of the Konya Metropolitan Municipality. The monitoring body consists of four experts one each from the Konya Gastronomy Chefs and Tourism Association the Konya Provincial Directorate of Agriculture and Forestry the Faculty of Tourism at Necmettin Erbakan University and the Konya Metropolitan Municipality.

Monitoring is conducted regularly once a year and at any time if deemed necessary or upon complaint. During inspections the suitability of ingredients and their quantities adherence to the production method and the correct use of the designation "Konya Mıkla" and the geographical indication emblem are verified. The monitoring body may obtain services from public or private institutions during inspections.