TRADITIONAL FLAVORS OF KONURALP

NATURAL FLAVORS FROM WOOD-FIRED OVEN
Corn Bread & Turkish Phyllo Pastry & Village Bread with Belamur

HOMEMADE FLAVORS
Jams & Homemade Turkish Ravioli & Homemade Pickle & Tarhana & Handmade Hot Sauce & Konuralp Rice with Phyllo and Mea Casserole with Meat and Vegetables & Mıhlama & Grape Leaves and Cabbage Leaves stuffed with Meat & Baked Rice Pudding made of Konuralp Rice

FLAVORS FROM VILLAGE
Konuralp Chestnut Honey & Village Egg & Village Cheese & Pancake

CURATIVE FLAVORS OF KEMERKASIM
In Kemerkasim, there are indigenous herbs known to be curative by the local people. Meals and desserts are made of these delicious and beneficial herbs which are also appreciated by the visitors very much.
According to the result of the research made together with the Kemerkasim Village people, the curative herbs of the region are as follows; Hoskiran (chenopodium album) & Stinging nettle & Shame plant & St. John’s wort & Borage & Patience dock & Smilax & Mallow & Jointed charlock & Walewort & Patlik & Rest-harrow root & Blackberry thorn & Coix lacryma & Potato herb & Teazel & Soapwort

Local meals made with the discovered medicinal herbs:
> Hoskiran is made into hazelnut dessert, croquette, herby pita, sauced with yogurt, and cooked with eggs.
> Stinging nettle is made into meal, soup, and used to make corn bread, and dessert.
> St. john’s wort is used to make Turkish ravioli, meal with rice, phyllo pastry, herby pita, and sauced with yogurt.
> Borage is made into pickle, croquette, pizza, roasted, and cooked with eggs.
> Patience dock is stuffed, made into soup, pita, and sauced with yogurt.
> Smilax is cooked with ground meat and other vegetables, roasted, sauced with yogurt, and made into salad.
> Mallow is stuffed, made into a meal with rice, sauced with yogurt, and stuffed into pita.
> Jointed charlock is roasted, made into salad, and sauced with yogurt.
> Blackberry thorn is made into jam and marmalade.