Konya Hassaten Lokma Product Description and Distinguishing Features: Konya Hassaten Lokma is a dish made with lamb, chickpeas, chestnuts, carrots, onions, pine nuts, currants, various spices, and rice.Konya Hassaten Lokma holds a significant place in Konya culinary culture, with its roots dating back to the Seljuk State. The combination of ingredients used in its preparation has a geographically specific quality, and the production method requires a mastery of skills. Hence, Konya Hassaten Lokma is associated with both geographical boundaries and reputation. Production Method: For a 4-person serving of Konya Hassaten Lokma, the required components are as follows: 400 g rice ½ kg lamb cubes 10 g salt 100 g clarified butter 1 onion (sliced in rings) 1 tablespoon pine nuts 1 tablespoon currants (soaked in water for 30 minutes) ¼ kg carrots (julienned) 60 g chickpeas (boiled) 10 g cinnamon 10 g cloves (ground) 10 g cubeb pepper (ground) 20 g salt 200 g chestnuts (partially grilled and peeled) 600 ml hot beef broth Rice is soaked in warm water until the water cools. Lamb cubes are sautéed in a pot until the water is absorbed, and salt is added.In a separate pot, butter is melted, and onions and pine nuts are sautéed until the onions turn golden. Carrots are added and sautéed until the water is absorbed. Chickpeas, currants, spices, and salt are added and sautéed. It is removed from heat and mixed with the cooked lamb. In a large pot, the meat mixture and drained rice are layered. To prevent the pilaf from mixing, a wide plate or lid is placed on top. Hot beef broth is added over it. When it starts to boil, reduce the heat. When the water is absorbed, remove the lid, place parchment paper, and cover again with the lid. Let it rest on very low heat for 30 minutes. The Konya Hassaten Lokma is served hot by overturning it onto a serving plate.