Konya Tandoori Soup Product Description and Distinguishing Features: Konya Tandoori Soup is a traditional regional soup from Konya, made with chickpeas, lentils, kidney beans, bulgur, water and/or meat broth, onions, butter, salt, and a blend of spices. This soup occupies an important role in the culinary heritage of Konya province. Its preparation is strongly influenced by the local geographical conditions, creating a distinct link between the dish and the region where it originates. Production Method: Ingredients and Average Quantities for Konya Tandoori Soup: - 200 g green lentils, - 50 g chickpeas, - 50 g kidney beans, - 25 g butter, - 2 onions, - 80 g bulgur, - 7 g cumin, - 5 g black pepper, - 10 g salt, - 1.5 liters water and/or meat broth. Preparation: 1. Rinse the lentils, kidney beans, and chickpeas, then soak them in water for about 24 hours. 2. Optionally, in a casserole, sauté butter and finely chopped onions until they turn golden. 3. Add the washed and drained bulgur to the sautéed onion and butter, stirring well. 4. Incorporate the lentils, kidney beans, chickpeas, water or meat broth, cumin, and black pepper, then mix thoroughly. 5. When the mixture begins to boil, cover the pot with a lid and reduce the heat. Let it cook gently for about one hour. 6. Add salt and simmer for an additional 10 minutes once the main cooking is finished. 7. Let the Konya Tandoori Soup rest for approximately 15 minutes. 8. It is best served hot to enjoy its full flavor.