Konya Butumet Product Description and Distinguishing Features: Konya Bütümet or Konya Orta is a traditional meat dish made by first boiling and then roasting the lamb’s foreleg, hind leg, or rib section. This dish is the centerpiece of the "black meal" served to honored guests in Konya’s culinary heritage. It holds a prominent position within Konya’s food culture and boasts a rich history. Consequently, this dish is closely tied to its geographical origin and is well-known for its distinct reputation. Production Method: To prepare 4 servings of Konya Bütümet / Konya Orta, you will need the following ingredients: - 1 lamb’s foreleg, hind leg, or rib section - 2 liters of water - 15 grams of salt - 1 liter of milk - 200 grams of butter, clarified butter, or melted tail fat First, the meat is thoroughly washed and cleaned. It is then gently simmered in a large pot over medium heat. Any foam that forms on the surface of the meat is carefully skimmed off with a strainer. When the meat becomes tender, it is removed from the pot and placed in a bowl. Warm milk is poured over the meat, allowing it to soak for about 10 minutes. Meanwhile, fat is heated in a pan, and the milk-soaked meat is pan-roasted on both sides until browned. Konya Bütümet / Konya Orta is traditionally served with rice, fried potatoes, or roasted eggplant, according to personal preference.