Konya Sour Zucchini Description and Distinguishing Features of the Product: Konya Sour Squash is a traditional dish prepared by simmering winter squash, tomatoes, chickpeas, and bone-in lamb meat together with velvet leaf, basil leaves, garlic, various spices, and sumac molasses to enhance the flavor. The history of Konya Sour Squash dates back to ancient times, making it a noteworthy element of Konya’s culinary heritage. Its preparation depends on specific regional conditions, which ties this dish closely to its geographical origin. Production Method: Ingredients for 4 servings of Konya Sour Squash: 1.5 kg winter squash, 750 g bone-in lamb meat (ribs and foreleg), 1 kg tomatoes, 300 g onions, 6 garlic cloves, 140 g chickpeas (soaked overnight), 80 g sumac molasses, 10 g salt, 2-3 basil leaves, 2-3 velvet leaf (kadife) leaves, 50 g mint Preparation: Peel the winter squash and remove its seeds. Cut the peeled squash into diagonal slices about 1.5 cm thick. Dice the tomatoes. In a pot, place the soaked chickpeas at the bottom, then layer the lamb meat, onions, and half of the garlic cloves (3 pieces). Next, arrange the squash slices, followed by the diced tomatoes, velvet leaves, basil leaves, mint, remaining garlic cloves, salt, and sumac molasses. Cook the dish gently over low heat for 2 hours without adding any water, allowing it to cook in its own juices.