Konya wedding pilaf with meat is a traditional main dish unique to Konya province, served at weddings, circumcisions, iftar and similar mass ceremonies. It is reported that the tradition of serving this dish at weddings in Konya region has a history of about 300 years.
Registration and Geographical Indication Information
Konya wedding pilaf with meat was registered as a “trademark” by the Turkish Patent and Trademark Office on 07.03.2011 with registration number 142. The application number is C2009/002 and the application date is 21.01.2009. The owner of the registration is “Öz Başaralı Tunç Kardeşler Gıda İnşaat ve Hayvancılık Sanayi Ticaret Ltd. Şirketi”. The product is included in the “dishes and soups” group. Its geographical border is Konya province, but it can also be produced in other regions of Turkey, provided that the butter is sourced from Konya.
Ingredients and Method of Preparation
Konya wedding pilaf with meat is prepared with rice (Baldo, Osmancık or Java type), fresh heifer or calf meat (unborn female or bovine under 2 years old), butter from Konya region, chickpeas, currants, bone broth obtained from the tibia bone of the bovine, salt, oak or pine wood and tinned copper basin.
The rice is soaked in warm water for 45-60 minutes, washed with cold water to remove the starch. Chickpeas are boiled by adding baking soda, the skins are separated and cut in half. Add the rice into the butter melted in a tinned copper basin. Add salt, chickpeas and currants. Add enough bone broth to cover the rice and cook over low heat, when the broth is absorbed rest it for 30 minutes.
Cut the meat into cubes and cook it until it releases its own juice. Do not add any oil from outside, roast the meat with its own oil. When necessary, add a small amount of water and salt and let it soften. This process is also carried out in a tinned copper basin and over a wood fire.
Presentation Format
The presentation is done on long plates called “kayıklı”. The pilaf is spread on the bottom of the plate, and the roasted meat (not less than 350 grams) is placed on top. The presentation can be done on individual plates or shared plates. The traditional order of presentation is as follows:
- Yogurt soup
- Rice with meat (first course),
- Semolina halva
- Okra soup
- Pilaf with meat (second course) and zerde,
- Rice served again on request.
Bread is only served with soup. Traditional beverages include pleasant and cherry syrup, although fruit juices are also preferred nowadays. Water and tea are also served to guests.
Audit
The registered geographical indication of Konya wedding pilaf with meat is protected by certain control mechanisms. The audit is carried out by a 3-person commission appointed by Konya Branch of TMMOB Chamber of Food Engineers. The inspection is carried out at least once a year and includes sensory (taste, smell, appearance), physical (weight, type) and chemical analysis when necessary. The suitability of the ingredients used in production, cooking conditions and presentation style are evaluated in line with the criteria specified in the registration file.
Konya wedding pilaf with meat is standardized in terms of ingredient supply, preparation technique and presentation rules and registered as a traditional dish of Konya province.
