Konya bread salma (bread cooked in meat and tail fat)
Ingredients
- 200 gLamb tail fat
- 500 gDiced lamb
- 60 gButter
- 10 gSalt
- 500 gWhite bread
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Diced lamb39%
- White bread39%
- Lamb tail fat16%
- Butter 5%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Render the tail fat in a pot for about 10 minutes.
10 minAdd the cubed meat and cook over low heat, stirring, until tender.
Add the butter and stir well so it melts and flavors the meat. Then add the salt and stir.
Add the sliced bread on top of the meat and its fat. Cover and let it stand for about 30 minutes so the bread soaks up the fat; stale bread works best. Serve hot.
30 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1111 (Konya Büyükşehir Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026