Konya Sour Zucchini Description and Distinguishing Features of the Product: Konya Sour Squash is a dish made by cooking winter squash, tomatoes, chickpeas, and meat from bone-in lamb with velvet leaf, basil leaves, garlic, spices, and sumac molasses for flavor.The history of Konya Sour Squash dates back to ancient times. It is one of the significant dishes in the culinary culture of Konya. Its production involves conditions specific to a geographical region. Therefore, Konya Sour Squash is associated with a geographical boundary. Production Method: Ingredients for 4 servings of Konya Sour Squash: - 1.5 kg winter squash - 750 g bone-in lamb meat (ribs and foreleg) - 1 kg tomatoes - 300 g onions - 6 cloves of garlic - 140 g chickpeas (soaked overnight) - 80 g sumac molasses - 10 g salt - 2-3 basil leaves - 2-3 velvet leaf (kadife) leaves - 50 g mint Preparation: Peel the skin of the winter squash and remove the seeds. Slice the peeled squash diagonally with 1.5 cm intervals, and dice the tomatoes. In a pot, layer the soaked chickpeas at the bottom, followed by meat, onions, and 3 cloves of garlic. Arrange the squash, then add tomatoes, velvet leaves, basil leaves, mint, 3 cloves of garlic, salt, and sumac molasses. Cook the dish over low heat for 2 hours without adding water; it will cook in its juices.