Kebab
Konya fırın kebabı
Origin: Konya, Central Anatolia
Boneless lamb cooked with only salt in a wood-fired stone oven, served hot on pide with chopped onion.
Konya fırın kebabı, also written furun kebabı, is lamb or mutton from the foreleg, brisket, ribs and neck, cooked off the bone. The registered recipe uses only meat and salt, about 20 g of salt per kilo. The meat rests for about a day. It then goes into a wood-fired stone oven, preferably in a copper tray. The cook turns it every three to four minutes with wooden sticks. It cooks in its own fat for several hours, and no water is added.
Konya Metropolitan Municipality registered the name as a geographical indication on 18 May 2022. The registration notes that Rumi's Mesnevi mentions "fırın kebap" and "kelle kebap". In Konya it is also served at iftar during Ramadan. It comes hot on pide with chopped raw onion.
Dietary notes: lamb or mutton, fatty. The pide contains gluten. No dairy, no spices, not spicy.