Konya's kitchen

Our object ?Konya Kitchen? was researched making groups. This subject was divided into sub tittles in terms of its traditional importance. In this classification some important subject as specialities of vegetables, preparition steps and introducing the food were taken into account. What makes Konya Kitchen different than the others was tried to introduce. In the first chapter historical importance of Konya Kitchen was also told. At the same time meal in Konya, ceremany meal, daily meal and meal which is cooked in religious days were given as sub tittles. In the second chapter, how to make Konya food was told in detail. Soup, meat, vegetables, food with olive oil, cereals, sea and lake food, mushroom and vegetable food, food with egg, rice and some other food were researched one by one. In the thierd chapter, salad made in Konya was told. In the fourth chapter, bread was told. In the fifth and sixth chapter, cookies were told. In the seventh chapter, sweety food which is very famous in Konya was told. In the eighth chapter, food not made at home but made in special ovens was told. In the last chapter, how to save them was told.