Konya Şalgam Gallesi

Konya Şalgam Gallesi is a regional dish specific to the province of Konya in Türkiye. This product was registered on 20 September 2021 as a geographical indication in the form of a certification mark. The geographical indication application for Konya Şalgam Gallesi, with registration number 898, was submitted by the Konya Metropolitan Municipality on 24 September 2020. Under the geographical indication, the product or its packaging bears the inscription “Konya Şalgam Gallesi” and the certification mark emblem.

Description and Distinctive Characteristics of the Product

Konya Şalgam Gallesi is a traditional dish prepared using lamb meat, turnip, dried onion, butter, tail fat, and salt. This dish holds an important place in Konya’s culinary culture and has a historical lineage dating back to antiquity, reflecting a deep cultural connection to the Konya region. Its distinctive features stem from the uniqueness of the ingredients used, the production method, and the cooking techniques that reflect Seljuk traditions. Although turnip is not commonly used in Konya cuisine, it is regarded in the local food culture as a medicinal vegetable.

Geographical Boundary and Production Link

All stages of production for Konya Şalgam Gallesi are carried out within the boundaries of Konya province to preserve its historical and cultural ties. This connection ensures the protection and authenticity of the dish under the geographical indication.

Recipe

Ingredients (Serves 4)

• 250 grams diced lamb meat
• 500 grams turnip
• 1 dried onion
• 15 grams butter
• 1 tablespoon tail fat
• 12 grams salt
• 750 milliliters hot water

Preparation

1. The meat is fried in a pot until it releases its moisture.
2. The onion is finely chopped and fried together with butter and tail fat until golden.
3. The turnips are peeled and sliced into rounds.
4. After draining, the sliced turnips are added to the fried meat and onion mixture and stirred well.
5. Salt and hot water are added. The pot is covered and the dish is cooked for approximately one hour.
6. Konya Şalgam Gallesi is served hot.
7. Optionally, it can be served with bulgur pilaf.