Konya Sour Squash

Konya Ekşili Kabak is a dish registered on 20.01.2022 with registration number 997 upon application by the Konya Metropolitan Municipality. It has been granted geographical indication status as a trademark. The product is an integral part of the culinary culture of Konya.

Product Characteristics

Konya Ekşili Kabak is prepared using vine squash, tomatoes, chickpeas soaked overnight, and bone-in lamb meat (ribs and foreleg portions). The flavoring includes velvet leaf, basil leaf, garlic, mint, salt, and koruk vinegar.

Production Method

The production method (for a four-person portion) includes the following steps:

• Ingredients: 1.5 kg vine squash, 750 g bone-in lamb, 1 kg tomatoes, 300 g onion, 6 garlic cloves, 140 g chickpeas, 80 g koruk vinegar, 10 g salt, 2–3 basil leaves, 2–3 velvet leaves, and 50 g mint.
• Preparation: The skins of the vine squash are peeled, the seeds removed, and the squash cut into 1.5 cm thick slices. The tomatoes are diced.
• Cooking: First, the chickpeas are spread on the bottom of the pot. Layered on top in sequence are the lamb, onion, and 3 garlic cloves. The squash slices are arranged over this layer. Finally, the tomatoes, velvet leaves, basil leaves, mint, the remaining 3 garlic cloves, salt, and koruk vinegar are added.
• No water is added to the dish. It is cooked slowly over low heat for 2 hours using its own juices.
• Serving: Once cooking is complete, the pot is inverted onto a serving dish and served hot.

Geographical Boundary and Monitoring

The geographical boundary is defined as the province of Konya. Due to the unique conditions of the region and the dish’s established association with Konya’s culinary culture, all stages of production must take place within this defined geographical boundary.

Monitoring activities are coordinated by the Konya Metropolitan Municipality. The monitoring body consists of four 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.

Monitoring is conducted at least once annually on a regular basis. Additional inspections are carried out in cases of complaints or when deemed necessary. During inspections, the suitability of ingredients used in production, adherence to the prescribed production method, and the correct use of the designation "Konya Ekşili Kabak" and its trademark emblem are verified.