Konya Paça Yahnisi

Konya Paça Yahnisi is a dish prepared using sheep’s trotters and various vegetables. As a result of an application submitted by the Konya Metropolitan Municipality, the product was registered as a geographical indication on 16.08.2022 under registration number 1191, based on the application dated 16.09.2020. The product has a strong association with the culinary culture of Konya.

Product Characteristics

Konya Paça Yahnisi is a dish whose main ingredient is sheep’s trotters. In its preparation, onion, garlic, bay leaf, tomato, chili pepper, tomato paste, and lemon are also used. The distinguishing feature of the product is that all ingredients are added gradually during the cooking process, not all at once.

Production Method

The production of Konya Paça Yahnisi (based on a recipe for four servings) involves the following steps:

• Ten cleaned sheep’s trotters are boiled with two cloves of garlic, 100 grams of onion, one litre of water, one bay leaf, and one slice of lemon for one to one and a half hours, until the meat separates from the bones.
• After boiling, the meat is separated from the bones and the boiling liquid is strained.
• In a separate pot, 200 grams of finely chopped onion is sautéed in 40 grams of butter until it turns pink.
• To the sautéed onion, 255 grams of finely chopped tomato, 150 grams of chili pepper, 4 grams of tomato paste, and 4 grams of salt are added and sautéed for an additional eight minutes.
• The previously separated meat and strained boiling liquid are added to the mixture.
• The dish is cooked for another 10 to 15 minutes and served hot.

Geographical Boundary

The geographical boundary of the product is defined by the administrative boundaries of the province of Konya. Due to the unique production conditions tied to this region and the product’s established reputation, all stages of production must be carried out within these boundaries.

Monitoring

Monitoring activities are conducted under the coordination of the Konya Metropolitan Municipality. The monitoring body consists of a four-member team including one expert 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 at least once annually, as well as upon complaint or when deemed necessary. During inspections, the suitability of ingredients used in production, adherence to the production method, and the correct use of the designation "Konya Paça Yahnisi" and its geographical indication emblem are verified.