Konya Cimcik


Product Description and Distinguishing Features:

Konya Cimcik is a traditional dish crafted by boiling hand-shaped dough pieces made from a mixture of wheat flour, eggs, water, and salt. Once cooked, it is served with a topping of seasoned ground meat and a yogurt-based sauce. A notable characteristic of this dish is the separate preparation of the topping, which is then layered over the boiled dough — a method unique to the local culinary practices of the region.

Konya Cimcik occupies an important place in the gastronomic heritage of Konya, with historical roots extending back centuries. The traditional preparation technique, distinctive to this specific geographical region, demands a certain level of craftsmanship and experience. Due to these specialized practices and cultural importance, Konya Cimcik is closely linked to the local identity and territory.

Konya Cimcik

Production Method:

To prepare 4 portions of Konya Cimcik, the following ingredients are required:

For the Dough:
1 kg wheat flour, 400 ml water, 6 g salt, 2 eggs

For the Meat Sauce:
100 g ground beef, 1 medium onion, 40 g butter, 6 g salt, 6 g red pepper flakes, 6 g black pepper

For the Yogurt Sauce: 200 g yogurt, 2 cloves garlic, 200–400 ml water

Begin by kneading a dough using wheat flour, eggs, salt, and water. Once it reaches the desired consistency, divide it into small portions. Meanwhile, melt the butter in a pan and sauté finely chopped onions until golden. Add the ground beef and cook thoroughly. Season with black pepper, red pepper flakes, and salt, then let the mixture cool.

Roll out the dough thinly and cut it into small squares. Pinch together the opposite ends of each square to form the traditional cimcik shape. In a separate pot, bring salted water to a boil and cook the dough pieces until done. To make the yogurt sauce, crush the garlic with salt and blend it into the yogurt with water to reach the desired consistency. Serve the boiled cimcik pasta hot, topped with flavorful yogurt and minced meat sauces.