How to pronounce Konya fırın kebabı

Konya fırın kebabı is written fırın kebabı where it comes from. In the International Phonetic Alphabet it is /fɯˈɾɯn kebaˈbɯ/. In plain English letters that is fuh-RUHN keh-bah-BUH, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Konya fırın kebabı?

Konya fırın kebabı is a main dish of Türkiye. Where it comes from: Konya. People usually eat it for breakfast and at lunch or dinner. Its main ingredients are lamb and wheat & flour. It tastes savory and rich.

Where Konya fırın kebabı comes from

Konya fırın kebabı is one of 80 signature dishes of Türkiye on this map. See all dishes from Konya.

• Etli ekmek · Bread & pastry · Konya

  Etli ekmek, "bread with meat", is a very long, thin flatbread topped with minced lamb or beef, onion, tomato and peppers, and baked quickly in a stone oven.

• Etli tirit tirit · Main dish · Konya

  Etli tirit is a dish from Konya: pieces of stale flatbread are soaked with the broth of boiled lamb, then topped with the shredded meat, yoghurt and melted butter.

• İskender kebap · Main dish · Bursa

  İskender kebap carries the name of the man credited with it: İskender Efendi, who ran a restaurant in Bursa in the second half of the 19th century.

• Baklava · Dessert · Gaziantep

  Layered pastries of thin dough, nuts and sweetness were made across the Middle East and Central Asia, and several peoples claim them.

• Lahmacun · Street food · Southeastern Anatolia

  Lahmacun is a round of very thin dough spread with minced lamb or beef, onion, tomato, peppers, parsley and spices, then baked hot and fast in a stone oven.

• Balık ekmek · Street food · Istanbul (Eminönü)

  Balık ekmek means "fish bread": a fillet of grilled or fried fish, usually mackerel, in a half loaf of crusty bread with onion, lettuce and lemon.

Food of Türkiye

Dishes like Konya fırın kebabı in other countries

Same type of dish and similar main ingredients as Konya fırın kebabı:

• Beshbarmak бесбармақ · Main dish · The steppe, Kazakhstan

  Beshbarmak is boiled meat, usually lamb, mutton or horse, served over wide flat sheets of boiled noodle dough and topped with an onion sauce made with the meat broth.

• Buuz бууз · Main dish · Ulaanbaatar, Mongolia

  Buuz are steamed dumplings filled with minced mutton or beef, seasoned with onion, garlic and salt, with a small opening at the top.

• Kibbeh كبة · Main dish · Levant, Lebanon

  Kibbeh is lean meat, usually lamb, pounded in a stone mortar with fine bulgur and onion into a smooth paste.

• Chakhchoukha شخشوخة · Main dish · The Aurès (Batna), Algeria

  Chakhchoukha is a dish of thin flatbread, rougag, torn into small pieces and soaked in a stew of lamb, chickpeas, tomato, onion and spices such as cumin and paprika.