Konya Calla Dinner Product Description and Distinguishing Features: Konya Calla Dish is a traditional recipe made with bone-in lamb or mutton cut into pieces, combined with green sour plums (can eriği) and onions. The plums provide a distinctive tart flavor that defines the character of the dish. With origins tracing back to ancient times, Konya Calla holds an important place in the culinary heritage of Konya. Its method of preparation reflects local traditions and techniques unique to the region, making it a dish that is closely tied to its geographic origin and cultural identity. Production Method: Ingredients (for 4 servings): - 1.5 kg bone-in lamb or sheep meat, chopped - 300 g sour plums (can eriği) - 300 g onions - 16 g salt - 5 g white sugar - 14 g vegetable oil - 14 g butter - 700 ml water The meat is thoroughly rinsed and transferred into a pot, then boiled with water for about 1 hour until tender. The sour plums are lightly scored to release their flavor and placed over the meat. In a separate pan, onions are sautéed in a blend of butter and vegetable oil until soft, then layered over the plums in the pot. Salt and sugar are added for balance, and the dish is simmered for 15–20 minutes until the plums become soft and flavorful. For serving, the meat is placed at the center of a serving plate, and the plums are arranged around it, creating a visually appealing and delicious presentation of the Konya Calla Dish.