Konya Sütlü Selemen

Konya Sütlü Selemen is a rich, milk-based dessert native to the province of Konya, prepared using wheat flour, milk, egg, salt, and white sugar. This dessert, an important part of Konya’s culinary culture, is commonly served during iftar and sahur tables especially during the month of Ramadan. With roots extending to antiquity, Konya Sütlü Selemen is strongly associated with the geographical boundaries of Konya province and was officially registered as a geographical indication on 24 May 2023 by the Konya Metropolitan Municipality.

Konya Sütlü Selemen is a dessert made by cooking thinly rolled dough in milk and sugar, and it can be served either hot or cold. The dessert is prepared by carefully mixing a dough of wheat flour, milk, egg, and salt, then simmering it in milk until it achieves a thick, cohesive consistency. In this way, it represents a simple yet distinctive example of Konya’s traditional culinary heritage.

Konya Sütlü Selemen reflects the simplicity and depth of Konya’s culinary heritage. Its presence on tables during Ramadan enhances its social and cultural importance. Prepared using traditional methods, this dessert is one of the key elements that strengthen Konya’s gastronomic identity.

The preparation of Konya Sütlü Selemen follows a specific method and precise ingredient ratios. The ingredients required for four portions are:

• 150 g wheat flour
• 1 egg
• 600 ml milk
• 400 g white sugar
• 4 g salt

1. Dough preparation: Wheat flour is sifted into a bowl and a well is made in the center. An egg is cracked into the well, followed by 200 ml of milk and salt. The ingredients are kneaded until a firm dough is formed.
2. Shaping into balls: The dough is divided into portions weighing 40–50 g each and rolled into small balls. These balls are covered with a damp cloth and left to rest for 20 minutes.
3. Rolling into sheets: The rested balls are rolled out with a rolling pin into thin sheets approximately 60 cm in diameter and 2 mm in thickness.
4. Cutting: The rolled sheets are rolled into cylinders and cut into strips 3 mm wide. The cut dough pieces are left to rest for another 30 minutes on a clean cloth.
5. Cooking: 400 ml of milk is brought to a boil in a wide pan. The cut dough strips are slowly added to the boiling milk and stirred. White sugar is then added. The mixture is cooked for approximately 20 minutes until the dough softens and achieves a thick consistency.
6. Serving: The dessert is served in food-safe containers in 150 g portions, either hot or cold.

Konya Sütlü Selemen holds a deep-rooted place in Konya’s culinary tradition, and all stages of its production are carried out within the boundaries of Konya province. The dessert has become synonymous with Konya’s cultural identity and has gained recognition through its geographical origin. The application for geographical indication registration was submitted by the Konya Metropolitan Municipality on 29 July 2022 and was officially approved by the Turkish Patent and Trademark Office on 24 May 2023.

The geographical indication emblem and the inscription “Konya Sütlü Selemen” are used on the product itself or its packaging. If this is not feasible, they must be displayed in a clearly visible location within the production facility.

Monitoring to ensure compliance with production standards for Konya Sütlü Selemen is conducted under the coordination of the Konya Metropolitan Municipality. The monitoring board consists of one expert from each of the following institutions:

• Konya Provincial Directorate of Agriculture and Forestry
• Konya Gastronomy and Chef Tourism Association
• Department of Gastronomy and Culinary Arts, Faculty of Tourism, Necmettin Erbakan University
• Konya Metropolitan Municipality

Monitoring is carried out annually, with additional inspections conducted as needed or upon complaint. The following criteria are used during inspections:

• Appropriateness of ingredients and their quantities
• Compliance with production methods
• Correct use of the geographical indication emblem and inscription

The monitoring process may involve expert support from public or private institutions when necessary. The Konya Metropolitan Municipality, as the rights holder, manages legal procedures to protect these rights.