Konya Okra Soup Product Description and Distinguishing Features: Konya Okra Soup, which originated in the Seljuk palaces and was influenced by the Mevlevi tradition, has been a vital part of Konya's culinary heritage for centuries, especially during weddings and special ceremonies. This soup has long been a staple dish, particularly significant in Mevlevi Sufi gatherings. In Konya, it is traditionally served following desserts at weddings and important events to stimulate the appetite before the main meal. Beyond festive occasions, Konya Okra Soup is also commonly prepared and enjoyed in households and local restaurants. Production Method: Ingredients: 300 g dried small okra (flowering okra), 200 g diced lamb, 2 tablespoons vegetable oil, 3 tablespoons tail fat, 4 onions, 1 teaspoon salt, 2–2.5 liters water, 2–3 lemons, half a tablespoon tomato paste. Instructions: Konya Okra Soup is prepared using dried flowering okra collected during its season. Since okra has a fuzzy surface, it is gently rubbed with a clean cloth to remove the fuzz before cooking. The okras are then boiled in lemon-infused water until tender. In a separate pot, tail fat is melted, and diced lamb is added once the fat softens. After the meat is browned, finely chopped onions are incorporated and sautéed until they turn pink. Tomato paste is added next, and sautéing continues until its aroma is released. The pre-boiled okras, together with their cooking water, are combined with this mixture. The soup is brought to a rolling boil and then allowed to rest for 3–4 hours to deepen the flavors. Before serving, it is brought back to a boil.