Konya tirit is a traditional dish specific to the cuisine of Konya, with a deep-rooted history. Registered with a designation of origin, this dish is prepared with bone-in lamb meat, tandoor or stale bread, red onion, strained yogurt, garlic, tomato, green pepper, butter, and various spices. The distinctive feature of the dish is soaking the bread with the meat broth and layering it with complementary ingredients such as yogurt and onion.

^{Konya Tirit (Türk Patent ve Marka Kurumu)}

Historical and Cultural Context

Konya tirit is an important part of the Konya culinary tradition that dates back centuries. Found both in festive meals and daily food culture, tirit is particularly notable for its role in preventing waste of meat and bread. Due to its renown being associated with the province of Konya, it was placed under geographical indication protection on September 15, 2020, and was registered as a designation of origin on September 29, 2022.

Production Method and Ingredients

Konya tirit is, at its core, a dish combining lamb meat and stale bread. According to the registration document, the standard recipe for four servings includes the following ingredients:

• 750 g bone-in lamb meat
• 2 tandoor breads (traditional Turkish flatbread)
• 100 g red onion
• 300 g strained yogurt
• 1 clove garlic
• 200 g tomato
• 120 g green pepper
• Sumac, mint, salt, parsley
• 1.1 liters of water

The meat is boiled with water and salt, then separated from the bones. The tandoor breads are broken into small pieces. Onions rubbed with salt and rinsed, diluted yogurt mixed with garlic, chopped tomatoes, and peppers are layered on top of the bread. After pouring the broth over, it is garnished with sumac, mint, and chopped parsley before serving.

In alternative recipes, additional ingredients such as butter, bay leaf, and black pepper may also be included. In these versions, the meat is cubed and sautéed, then boiled with water and spices, enhanced with butter, and poured over stale bread. The plate is completed with garlic yogurt, onions cut into thin slices and rubbed with salt, and chopped parsley leaves.

Geographical Boundaries and Place of Production

The reputation of Konya tirit is based not only on its ingredients but also on its method of preparation and the local culinary culture. For this reason, all production, processing, and preparation steps must take place within the boundaries of Konya province. This is the fundamental requirement for its registration as a designation of origin.

Inspection and Protection

To ensure compliance of Konya Tirit with the geographical indication registration, a supervisory board has been established under the coordination of Konya Metropolitan Municipality, consisting of representatives from Konya Provincial Directorate of Agriculture and Forestry, Konya Association of Gastronomy and Tourism Professionals, and Necmettin Erbakan University Faculty of Tourism. This board inspects the conformity of production components and methods at least once a year or whenever necessary.