Konya Hassaten Lokma Product Description and Distinguishing Features: Konya Hassaten Lokma is a traditional dish crafted using a rich combination of ingredients such as lamb, chickpeas, chestnuts, carrots, onions, pine nuts, currants, various spices, and rice. This dish occupies a prominent place in the gastronomic heritage of Konya, with its roots going back to the era of the Seljuk Empire. The distinctive blend of ingredients and the intricate preparation technique reflect a strong connection to the geographical identity of the region. Due to the skillful preparation required and its cultural relevance, Konya Hassaten Lokma is recognized for both its regional significance and its renowned status. Production Method: For a serving size of four for Konya Hassaten Lokma, the following ingredients are needed: 400 g rice, 500 g lamb cubes, 10 g salt, 100 g clarified butter, 1 onion (sliced into rings), 1 tablespoon pine nuts, 1 tablespoon currants (soaked in water for 30 minutes), 250 g carrots (julienned), 60 g boiled chickpeas, 10 g cinnamon, 10 g ground cloves, 10 g ground cubeb pepper, 20 g salt, 200 g chestnuts (partially roasted and peeled), 600 ml hot beef broth. The rice is soaked in warm water until the water cools down. In a pot, lamb cubes are sautéed until the liquid evaporates, then salt is added. In a separate pan, clarified butter is melted, and onions along with pine nuts are sautéed until the onions develop a golden color. Carrots are then added and cooked until their moisture is absorbed. Afterward, chickpeas, currants, spices, and salt are mixed in and sautéed briefly. This mixture is removed from the heat and combined with the cooked lamb. In a large pot, the meat mixture and the drained rice are layered carefully. To avoid mixing the layers, a wide plate or lid is placed over the top. Then, hot beef broth is poured over the layers. Once it starts boiling, the heat is reduced. After the liquid is absorbed, the lid is removed, a layer of parchment paper is placed, and the lid is replaced. The dish is left to rest on very low heat for 30 minutes. Finally, Konya Hassaten Lokma is served hot by flipping it onto a serving platter.