Konya Tandoori Soup Product Description and Distinguishing Features: Konya Tandoori Soup is a regional soup specific to Konya, prepared with chickpeas, lentils, kidney beans, bulgur, water and/or meat broth, onions, butter, salt, and spices.Konya Tandoori Soup holds a significant place in the culinary culture of Konya province. Its production is closely tied to geographical conditions in the region, establishing a connection between the soup and the geographic boundary where it is produced. Production Method: Ingredients and Average Quantities for Konya Tandoori Soup: - 200 g green lentils, - 50 g chickpeas, - 50 g kidney beans, - 25 g butter, - 2 onions, - 80 g bulgur, - 7 g cumin, - 5 g black pepper, - 10 g salt, - 1.5 liters water and/or meat broth. Preparation: 1. Wash lentils, beans, and chickpeas, and soak them in water for about a day. 2. Optionally, in a casserole dish, sauté butter and finely chopped onions until golden brown. 3. Add washed and drained bulgur to the onion-butter mixture and stir. 4. Add lentils, kidney beans, chickpeas, water/meat broth, cumin, black pepper, and stir. 5. Once the mixture starts boiling, cover the cooking pot with a lid. The cooking process is completed over low heat in approximately one hour. 6. Add salt and let it simmer for an additional 10 minutes after the cooking is complete. 7. Allow the Konya Tandoori Soup to rest for about 15 minutes. 8. It is recommended to serve and consume Konya Tandoori Soup while it's hot.