Konya Fırın Kebabı: Three Hours in a Wood Oven
How Konya's fırın kebabı, the centrepiece of wedding and holiday tables, is made and served.
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Konya Lahmacun versus Urfa Lahmacun
Thin dough, little spice and plenty of lemon: what sets Konya-style lahmacun apart.
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Sending a Tray to the Neighbourhood Oven: A Living Konya Tradition
The tradition of having home-made börek and tray dishes baked at the bakery, and how we keep it going at Odunköz.
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