Fast and Informative Posts of Konya City

Konya, which is located in Central Anatolian plateau, is the largest city of Turkey in terms of land area and is bounded by Karaman, Antalya, Isparta, Afyonkarahisar, Eskişehir, Ankara, Aksaray, Niğde and Mersin. There are 12 lakes in total including Tuz Gölü (Salt Lake)- the second largest lake in Turkey within the borders of Konya, which is located in Central Anatolian plateau. In the city which has continental climate summers are hot and dry, winters are cold and snowy. As a result, the temperature difference between day and night varies from 16 to 22 degrees in summer time. On average 120 days covered in snow in winter is the indicator of the cold winter season. Konya has the highest amount of precipitation between the months of April and May. Dry summers resulting from the effect of steppe climate make it possible to cultivate the highest quality wheat of Turkey in Konya.

There are 31 districts and 205 towns in Konya consisting of Ahırlı, Akören, Akşehir, Altınekin, Beyşehir, Bozkır, Çeltik, Cihanbeyli, Çumra, Derbent, Derebucak, Doğanhisar, Emirgazi, Ereğli, Güneysınır, Hadim, Halkapınar, Hüyük, Ilgın, Kadınhanı, Karapınar, Karatay, Kulu, Meram, Sarayönü, Selçuklu, Seydişehir, Taşkent, Tuzlukçu, Yalıhüyük and Yunak.

The beauties, shapes, tastes and colors of the city are also reflected in the cuisine, so Konya has a very rich food culture. Etli ekmek (bread with ground meat), etli düğün pilavı (a dish made of rice and meat), Mevlana şekeri (a type of local candy), peynir şekeri (a type of local candy), bamya çorbası (soup made of okra), batırık (local salad made of bulgur wheat), dilber dudağı (lip-shaped sweet pastry), sac böreği (a type of local pancake), tirit (bread covered with minced meat), papara ( a local dish made of bread, onion and cheese), Mevlana böreği (local cheese filled pastry) are among the tastes representing the rich Konya cuisine.