Menu symbols
- Vegetarian
- Vegan
- Contains meat
- Contains gluten
- Contains egg
- Contains milk
- Contains tree nuts
- Contains sesame
- Contains tomato
- Contains honey
- Kırkikindi Classics
- Geographical indication registered in Türkiye (Turkish Patent and Trademark Office)
Soup
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Okra Soup
310 ₺Fire:Pot · low fire
Baby okra simmered with lamb in a tomato-paste sauce.
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Konya Tarragon Soup
220 ₺Fire:Pot · low fire
Tarragon and lamb, prepared with a yogurt tempering and butter.
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Konya Tandoor-Style Legume & Grain Soup
240 ₺Fire:Clay pot · wood fire
Chickpeas, beans and bulgur, slow-cooked together in a clay pot over wood fire.
Hot Starters
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Stuffed Vine Leaves with Meat
290 ₺Fire:Pot · low fire
Vine leaves rolled with minced beef and rice, served with sumac extract and strained yogurt.
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Butter & Aged-Cheese Bread
Fire:Oven · wood fire
Leavened bread baked over wood fire, layered with butter and a blend of local cheeses, including a traditional moldy cheese, then returned to the oven.
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Minced Meat Pastry
170 ₺Fire:Oven
Hand-rolled pastry sheets layered together with a seasoned minced-meat filling.
Pide
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Pita with Minced Meat
280 ₺Fire:Stone oven · oak wood
A traditional Konya flatbread, delicately topped with seasoned minced meat, tomatoes, peppers and onions, then baked to crisp perfection in a stone oven.
Main Courses
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Konya TiridiKöfte · 110 g
570 ₺Lamb braised with onion, tomato and pepper, layered over tandır bread with strained yogurt.
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Palace Pan with Lamb100 g
650 ₺Fire:Pan · low fire
Lamb braised with dried apricot, plum and fig, almonds and pearl onion in a honey and orange sauce.
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Konya Oven Kebab100 g
580 ₺Fire:Stone oven · wood fire
Lamb leg, slow-roasted five hours in a wood-fired oven, served with onion, tomato, parsley and tırnaklı flatbread.
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Konya Tandoori Bread with Lamb140 g
600 ₺Fire:Pot · lid on
Lamb simmered together with Konya tandır bread.
Dessert
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Höşmerim Halva
210 ₺Fire:Pot · roasted
A cheese halva roasted to a traditional recipe; prepared with clotted cream, milk, and flour, served warm with its signature texture.
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Konya Sacarası
190 ₺Fire:Griddle
A traditional dessert of thin, hand-rolled dough, griddle-cooked and soaked in syrup.
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Saffron Rice Pudding
Fire:Pot
Rice and sugar cooked together, finished with a touch of rosewater.
Drinks
Sherbet is a signature of Ottoman palace cuisine: cooling in summer, warming with spice in winter.
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Honey & Vinegar Sherbet
95 ₺Honey and vinegar, served cold.
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Pomegranate Blossom Sherbet
95 ₺Made from pomegranate blossom; lightly tart.
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Konya Basil Sherbet
95 ₺Purple basil sherbet; Konya's own.
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Sorrel Sherbet
95 ₺Sorrel sherbet; sour and cooling.
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Tamarind Sherbet
95 ₺Tamarind sherbet; dark and spiced.
The secret is in the fire
For a thousand years, we have been captivated by the secret of flavour hidden in these lands. We kneaded countless civilizations together with the light of the fire that has burned upon this soil, taking something from each of them and grinding it into one vessel. Like an alchemy that turns everything into gold, all of it transformed what we eat into its most precious, most delicious, finest form.
As you know, fire speaks differently to copper than it does to steel, and differently again to a master stoneworker. Fire fed by gas behaves one way, fire fed by wood another, and fire burned down to embers, another way still. A flame that burns for a minute gives one flavour, for an hour another, and for a whole day, an altogether different taste. The real art lies in using fire correctly to bring out the most delicious dishes.
At KIRKİKİNDİ, the cooking methods we use with mastery bring forth the finest flavours inherited from the past, offering you a truly unique experience. We build extraordinary tastes around the colourful memories you share with those you love and value. To let you experience the finest examples of Seljuk, Ottoman and Konya cuisine, we bring the skill of our hands and the secrets of our kitchen, drawn from historical depths, to your plate.
KIRKİKİNDİ is the name given by the people of Anatolia to the rain that falls in the early afternoon, around the “ikindi” hour, at the start of the spring and autumn seasons. We have always known that rain means mercy, sustenance, and life itself: a precious existence. Rain gives life to the soil, and that soil gives us all its blessings in return.
As for the number 40, it hardly needs explaining. We use the phrase “40 kinds” to describe abundance. A single cup of coffee is said to be remembered for “40 years.” In these lands, weddings are held over “40 days and 40 nights.” Every table that meets good flavour rejoices in the abundance of 40. In Islamic literature, the Prophet Muhammad (peace be upon him) was granted prophethood at the age of 40. That public preaching began once the Muslim community reached 40 members, and that Islamic law sets zakat at 2.5%, one part in 40, of one’s wealth, are further signs of the special place this number holds in abundance.
And so KIRKİKİNDİ brings back to our palates not merely a meal, but a whole era of values that had begun to fade from memory.
May your table be abundant and your day joyful. Enjoy your meal, as sweet as honey and sugar.