Konya Domalan Dinner Product Description and Distinguishing Features: The Konya Domalan Dish is a traditional regional specialty prepared by combining roasted fatty lamb meat with butter, chopped onions, tomatoes, and tomato paste, then simmering the mixture. Finally, black truffles, scientifically named Tuber melanosporum, are placed on top and gently cooked over low heat. This dish holds an important place in Konya’s material cultural heritage and is closely linked to its geographical region. Production Method: Ingredients (for 4 servings): - 1 kg black truffles - 500 g fatty diced lamb meat - 3 onions - 2 tablespoons butter - 1 tomato - 1 teaspoon salt - 1 tablespoon tomato paste Preparation, Cooking, and Serving: The black truffles are cleaned carefully and soaked in lemon-salted water to avoid discoloration. The diced lamb meat is roasted in a pot until the moisture evaporates, then butter and finely chopped onions are added. Once the onions turn pink, tomatoes, salt, tomato paste, and 2 cups of water are added, and the mixture is cooked until the meat is tender. The black truffles are then spread on top and gently cooked over low heat. Konya Domalan Dish is served hot.