We are named after a rain.

In Anatolia, the showers that fall in the late afternoon at the end of spring are called kırkikindi: forty afternoons of rain, so the saying goes. It is the rain that feeds the soil, raises the grain and lays the table.

The secret is in the fire.

A minute over the fire is one thing, an hour another, a whole day something else again. Lighting a fire is easy; the craft is in keeping it right. Here the pot sits low, the oven takes its time, and the embers are never hurried.

Konya's table remembers.

We cook again the dishes that once came out of homes, mansions and the palace kitchen and slipped off the table because they take trouble: recipes of Konya, of the Seljuks, of the Ottoman court. We keep three houses in Konya: Millet Bahçesi, Akyokuş Kasrı and Mevlana.

To the table

Mevlana·Morning

Kırkikindi Mevlana

Please ask our team about allergens.

Menu symbols
  • Vegetarian Vegetarian
  • Vegan Vegan
  • Contains meat Contains meat
  • Contains gluten Contains gluten
  • Contains egg Contains egg
  • Contains fish Contains fish
  • Contains milk Contains milk
  • Contains tree nuts Contains tree nuts
  • Contains sesame Contains sesame
  • Contains tomato Contains tomato
  • Contains honey Contains honey
  • Kırkikindi Classics
  • Geographical indication registered in Türkiye (Turkish Patent and Trademark Office) Geographical indication registered in Türkiye (Turkish Patent and Trademark Office)

Cold Starters

Meze

  • Humus

    95 ₺

    Chickpeas, tahini, olive oil and lemon.

  • Mütebbel

    95 ₺

    Fire:Embers

    Smoky roasted aubergine with tahini and strained yogurt, finished with pomegranate seeds.

  • Acılı Ezme

    95 ₺

    Tomato, onion and parsley in a hot olive-oil dressing.

  • Muhammara

    95 ₺

    Fire:Embers

    Roasted red pepper and walnut, bound with olive oil.

  • Hibeş

    95 ₺

    Tahini, garlic and lemon; a spiced Mediterranean dip.

  • Susam Ezmesi

    95 ₺

    Tomato, onion, parsley and fine bulgur in a sesame and olive-oil dressing.

  • Dengehar

    95 ₺

    Pear, labneh, yogurt and walnut, with pomegranate seeds.

In Olive Oil

  • Zeytinyağlı Yaprak Sarma

    175 ₺

    Fire:Pot

    Rice and spices rolled in thin vine leaves, cooked in olive oil.

  • Zeytinyağlı Fasulye

    175 ₺

    Fire:Pot

    Green beans in tomato and olive oil.

  • Zeytinyağlı Biber Dolması

    175 ₺

    Fire:Pot

    Fresh peppers stuffed with rice, onion, currants and spices, cooked in olive oil.

  • Zeytinyağlı Köz Patlıcan

    175 ₺

    Fire:Embers

    Roasted aubergine, tomato and red pepper with olive oil.

  • Karışık Zeytinyağlı Tabağı

    195 ₺

    Green beans, stuffed pepper and vine leaves, with greens, tomato, cucumber and lemon.

Yogurt Meze

  • Semizotlu Yoğurt

    95 ₺

    Strained yogurt with purslane and olive oil.

  • Atom

    95 ₺

    Fire:Pan

    Strained yogurt topped with hot peppers fried in butter.

  • Çanak Yoğurt

    95 ₺

    House-made from fresh cow's milk, served in its clay bowl.

  • Cacık

    95 ₺

    Strained yogurt, cucumber, dried mint and olive oil.

For the Table

  • Şakşuka

    95 ₺

    Fire:Pan

    Fried vegetables in a garlicky tomato sauce.

  • Karışık Turşu

    95 ₺

    Pickled cabbage, carrot, gherkin and pepper.

Soup

  • Mercimek Çorbası

    150 ₺

    Fire:Pot

    Red lentil, onion and carrot, finished with butter.

  • Köz Domates Çorbası

    150 ₺

    Fire:Embers · pot

    Roasted tomato and red pepper, spiced.

  • Günün Çorbası

    160 ₺

    Please ask our team for today's soup.

  • Konya Tarragon SoupGeographical indication registered in Türkiye (Turkish Patent and Trademark Office)

    220 ₺

    Fire:Pot · low fire

    Tarragon and lamb, prepared with a yogurt tempering and butter.

  • Konya Tandoor-Style Legume & Grain SoupGeographical indication registered in Türkiye (Turkish Patent and Trademark Office)

    240 ₺

    Fire:Clay pot · wood fire

    Chickpeas, beans and bulgur, slow-cooked together in a clay pot over wood fire.

  • Okra SoupGeographical indication registered in Türkiye (Turkish Patent and Trademark Office)

    310 ₺

    Fire:Pot · low fire

    Baby okra simmered with lamb in a tomato-paste sauce.

Salad

  • Çoban Salatası

    130 ₺

    Tomato, cucumber and village pepper, dressed with pomegranate molasses and olive oil.

  • Tablacı Salatası

    130 ₺

    Tomato and onion with sumac and pomegranate molasses.

  • Kaşık Salatası

    130 ₺

    Finely chopped tomato, pepper, onion and parsley in olive oil.

  • Karakılçık Buğday Salatası

    150 ₺

    Buckwheat with dill, mint and spring onion; roasted pepper, gherkin, corn and pomegranate seeds.

  • Kırma Salata

    150 ₺

    Romaine, rocket, lollo rosso, dill and mint, dressed with pomegranate molasses.

  • Gavurdağı Salata

    170 ₺

    Tomato, cucumber, village pepper, spring onion and walnut in a pomegranate dressing.

  • Ezineli Roka Salatası

    170 ₺

    Rocket with Ezine cheese, olive oil and lemon.

  • Semizotlu Salata

    170 ₺

    Purslane, green apple, cherry tomato and sour cherry, with lemon and olive oil.

Hot Starters

Dolma & Sarma

  • Lahana Sarması

    175 ₺

    Fire:Pot

    Cabbage leaves rolled around a spiced meat filling.

  • Patlıcan Dolması

    175 ₺

    Fire:Pot

    Dried aubergines stuffed with a spiced filling and cooked in olive oil.

  • Soğan Dolması

    175 ₺

    Fire:Pot

    Onion layers stuffed with spiced meat and rice.

  • Stuffed Vine Leaves with MeatGeographical indication registered in Türkiye (Turkish Patent and Trademark Office)

    290 ₺

    Fire:Pot · low fire

    Vine leaves rolled with minced beef and rice, served with sumac extract and strained yogurt.

  • Vişneli Yaprak Sarma

    195 ₺

    Fire:Pot

    Vine leaves with a spiced filling, cooked in sour-cherry sauce.

Anatolian Dishes

  • Konya Topalağı

    220 ₺

    Fire:Pot

    Bulgur and spiced minced-meat dumplings with chickpeas.

  • Kuru Fasulye

    195 ₺

    Fire:Clay pot · wood fire

    Konya sugar beans, cooked in a clay pot over a wood fire.

  • Fırında Mantar

    195 ₺

    Fire:Oven

    Fresh mushrooms baked with kaşar cheese.

Pastry

  • Minced Meat Pastry

    170 ₺

    Fire:Oven

    Hand-rolled pastry sheets layered together with a seasoned minced-meat filling.

  • Paçanga Böreği

    240 ₺

    Fire:Pan

    Pastry rolled with kaşar cheese, pastırma and tomato sauce.

Rice

  • Konya Pirinç Pilavı

    120 ₺

    Fire:Pot

    Rice with chickpeas and currants.

  • İncirli Pilav

    145 ₺

    Fire:Pot

    Rice with green fig, pine nuts and walnut.

  • Bademli Pilav

    145 ₺

    Fire:Pot

    Rice with almonds, currants and allspice.

Pide

  • Pita with Minced MeatGeographical indication registered in Türkiye (Turkish Patent and Trademark Office)

    280 ₺

    Fire:Stone oven · oak wood

    A traditional Konya flatbread, delicately topped with seasoned minced meat, tomatoes, peppers and onions, then baked to crisp perfection in a stone oven.

  • Konya Bıçakarası

    330 ₺

    Fire:Stone oven

    A minced-meat flatbread, cut with a knife and folded.

  • Konya Böreği

    280 ₺

    Fire:Stone oven

    Layered cheese pastry from the stone oven.

  • Konya Karışık Börek

    330 ₺

    Fire:Stone oven

    Minced meat and cheese pastry, together.

Main Courses

Grill

  • Adana Kebap110 g

    550 ₺

    Fire:Charcoal grill

    Hand-minced spicy lamb on flatbread with roasted tomato, roasted pepper and sumac onion.

  • Urfa Kebap110 g

    550 ₺

    Fire:Charcoal grill

    Hand-minced mild lamb on flatbread with roasted tomato, roasted pepper and sumac onion.

  • Patlıcan Köz Kebabı130 g

    600 ₺

    Fire:Charcoal grill

    Aubergine and peppers from the embers, with lamb skewers.

  • Kuzu Şiş135 g

    650 ₺

    Fire:Charcoal grill

    Lamb skewers on flatbread with roasted tomato, roasted pepper and sumac onion.

  • Tavuk Şiş145 g

    420 ₺

    Fire:Charcoal grill

    Chicken skewers on flatbread with roasted tomato, roasted pepper and sumac onion.

  • Izgara Kanat120 g

    420 ₺

    Fire:Charcoal grill

    Spiced chicken wings from the grill.

  • Dana Şaşlık120 g

    800 ₺

    Fire:Charcoal grill

    Thin beef fillet marinated shashlik-style, on flatbread with roasted tomato and onion.

  • Izgara Bonfile120 g

    850 ₺

    Fire:Grill

    Herb-marinated beef fillet with potato purée, asparagus and mushroom sauce.

  • Kuzu Lokum140 g

    750 ₺

    Fire:Pan · low fire

    Lamb loin cooked slowly in butter and rosemary; on flatbread with rocket, parmesan and cherry tomato.

  • Kuzu Pirzola185 g

    800 ₺

    Fire:Charcoal grill

    Marinated lamb chops on flatbread with roasted tomato, roasted pepper and sumac onion.

  • Karışık Izgara120 g red meat, 70 g chicken

    910 ₺

    Fire:Charcoal grill

    Lamb chop, lamb skewer, chicken skewer and half an Adana; on flatbread with roasted tomato, pepper and sumac onion.

  • Somon Izgara120 g

    650 ₺

    Fire:Grill

    Norwegian salmon with potato, baby corn and pepper.

  • Beyti110 g

    550 ₺

    Fire:Charcoal grill

    Spiced meat rolled in flatbread and sliced, with yogurt and sauce.

Pan and Oven

  • Piliç Tava120 g

    430 ₺

    Fire:Pan

    Sautéed chicken on tandır bread with tomato, pepper and buttered rice.

  • Acılı Dana160 g

    750 ₺

    Fire:Pan

    Beef fillet sautéed in a hot sauce and demi-glace, with red pepper and fresh herbs.

  • Çoban Kavurma120 g

    550 ₺

    Fire:Griddle · low fire

    Leg of lamb cooked slowly in its own juices, with butter, tomato, village pepper and rice.

  • Sac Kavurma120 g

    570 ₺

    Fire:Griddle

    Beef with tomato and pepper on the griddle, with buttered rice.

  • Yaprak Ciğer110 g

    450 ₺

    Fire:Pan

    Thinly sliced calf's liver.

  • Dana Asado150 g

    750 ₺

    Fire:Oven · low fire

    Bone-in beef rib roasted long and slow; with potato purée, carrot and courgette.

  • Kuzu Güveç145 g

    650 ₺

    Fire:Clay pot

    Diced lamb and vegetables in a clay pot.

  • Kuzu Konfit120 g

    650 ₺

    Fire:Oven · low fire

    Lamb confit in its own fat, with potato gratin.

Traditional

  • Konya Oven Kebab100 gGeographical indication registered in Türkiye (Turkish Patent and Trademark Office)

    580 ₺

    Fire:Stone oven · wood fire

    Lamb leg, slow-roasted five hours in a wood-fired oven, served with onion, tomato, parsley and tırnaklı flatbread.

  • Konya Çöpleme150 g

    600 ₺

    Fire:Pot

    Lamb with aubergine, red pepper and pearl onion, in butter.

  • Konya TiridiKöfte · 110 gGeographical indication registered in Türkiye (Turkish Patent and Trademark Office)

    570 ₺

    Lamb braised with onion, tomato and pepper, layered over tandır bread with strained yogurt.

  • Konya Etli Düğün Pilavı120 g

    550 ₺

    Fire:Pot

    Konya's wedding rice with chickpeas and currants, with beef.

  • Konya Tandoori Bread with Lamb140 gGeographical indication registered in Türkiye (Turkish Patent and Trademark Office)

    600 ₺

    Fire:Pot · lid on

    Lamb simmered together with Konya tandır bread.

  • Palace Pan with Lamb100 g

    650 ₺

    Fire:Pan · low fire

    Lamb braised with dried apricot, plum and fig, almonds and pearl onion in a honey and orange sauce.

  • Tavuk Etli Saray Tava130 g

    440 ₺

    Fire:Pan · low fire

    Chicken with dried apricot, plum and fig, almonds and pearl onions, in a honey and orange sauce.

Köfte

  • Kasap Köfte110 g

    520 ₺

    Fire:Charcoal grill

    Hand-kneaded meatballs from the grill.

  • Şiş Köfte110 g

    550 ₺

    Fire:Charcoal grill

    Skewered meatballs on flatbread with roasted tomato, roasted pepper and sumac onion.

  • Köz Domates Soslu Şiş Köfte130 g

    600 ₺

    Fire:Charcoal grill

    Skewered meatballs in roasted-tomato sauce.

Pre-order Dishes

Please order at least one day ahead. Priced per person.

  • Patlıcan Kebabı100 g · serves 4

    650 ₺

    Fire:Tray · wood fire

    Aubergine and meatballs laid in a tray over a wood fire; with garlic-onion flatbread. Order a day ahead.

  • Patlıcan Orta220 g · serves 1

    950 ₺

    Fire:Oven

    Lamb and aubergine with tomato, garlic and spices. Order a day ahead.

  • Gerdan Kebabı350–400 g · serves 1

    950 ₺

    Fire:Stone oven · wood fire

    Lamb neck roasted long in a wood-fired stone oven; on tırnaklı flatbread with roasted tomato, pepper and sumac onion. Order a day ahead.

  • Konya Bütümet1 kg · serves 4

    1,200 ₺

    Fire:Pot · lid on

    A whole cut of lamb steamed slowly in its own fat; with chickpea bulgur. For four, order a day ahead.

  • Kuzu İncikli Keşkek340 g · serves 1

    1,200 ₺

    Fire:Pot · low fire

    Lamb shank cooked long and slow in its own juices; with keşkek. Order a day ahead.

Tasting Menu

  • Tadım MenüsüPer person · minimum 4

    1,550 ₺

    Okra soup, salad, yogurt, stuffed vine leaves, su böreği, etliekmek; tirit, roasted aubergine, fırın kebabı and ekmek salması as mains; sac arası, höşmerim; water, tea and tamarind sherbet.

Dessert

Milk Desserts

  • Fırın Sütlaç

    140 ₺

    Fire:Oven

    Rice pudding with a caramelised top.

  • Sütlü Kadayıf

    210 ₺

    Fire:Oven

    Shredded pastry in a milk syrup.

  • Ekstra Dondurma

    95 ₺

    A scoop of ice cream.

Syrup Desserts

  • Ekmek Kadayıfı

    190 ₺

    With clotted cream.

  • Vişneli Ekmek Kadayıfı

    210 ₺

    With sour cherry and clotted cream.

  • Havuç Dilim Baklava

    240 ₺

    Fire:Oven

    Pistachio baklava, cut in the carrot-slice shape.

Halva

  • Höşmerim HalvaGeographical indication registered in Türkiye (Turkish Patent and Trademark Office)

    210 ₺

    Fire:Pot · roasted

    A cheese halva roasted to a traditional recipe; prepared with clotted cream, milk, and flour, served warm with its signature texture.

  • Dondurmalı Höşmerim

    250 ₺

    Fire:Pot · roasted

    Höşmerim halva with plain ice cream.

  • Konya Kenevir Helvası

    125 ₺

    Grape molasses, hemp seed, almond, hazelnut and walnut.

Traditional

  • Konya SacarasıGeographical indication registered in Türkiye (Turkish Patent and Trademark Office)

    190 ₺

    Fire:Griddle

    A traditional dessert of thin, hand-rolled dough, griddle-cooked and soaked in syrup.

  • Nevzine

    210 ₺

    Fire:Oven

    A grape-molasses syrup cake with tahini and walnut.

  • Kasefe

    230 ₺

    Fire:Pan

    Dried apricots cooked in butter and sugar, with almonds; served warm.

Drinks

Sherbet

Sherbet is a signature of Ottoman palace cuisine: cooling in summer, warming with spice in winter.

  • Honey & Vinegar Sherbet

    95 ₺

    Honey and vinegar, served cold.

  • Pomegranate Blossom Sherbet

    95 ₺

    Made from pomegranate blossom; lightly tart.

  • Konya Basil SherbetGeographical indication registered in Türkiye (Turkish Patent and Trademark Office)

    95 ₺

    Purple basil sherbet; Konya's own.

  • Sorrel Sherbet

    95 ₺

    Sorrel sherbet; sour and cooling.

  • Tamarind Sherbet

    95 ₺

    Tamarind sherbet; dark and spiced.

Other

  • Ayran

    65 ₺

  • Şalgam

    55 ₺

  • Kutu İçecekler

    75 ₺

  • Soda

    30 ₺

  • Su0.5 L

    20 ₺

  • Su1.5 L

    30 ₺

To Take Home

  • Höşmerimper kg

    850 ₺

    By the kilo.

  • Etli Yaprak Sarmaper kg

    950 ₺

    By the kilo.

  • Kıymalı Su Böreğiper kg

    580 ₺

    By the kilo.

  • Peynirli Su Böreğiper kg

    480 ₺

    By the kilo.

The secret is in the fire

For a thousand years, we have been captivated by the secret of flavour hidden in these lands. We kneaded countless civilizations together with the light of the fire that has burned upon this soil, taking something from each of them and grinding it into one vessel. Like an alchemy that turns everything into gold, all of it transformed what we eat into its most precious, most delicious, finest form.

As you know, fire speaks differently to copper than it does to steel, and differently again to a master stoneworker. Fire fed by gas behaves one way, fire fed by wood another, and fire burned down to embers, another way still. A flame that burns for a minute gives one flavour, for an hour another, and for a whole day, an altogether different taste. The real art lies in using fire correctly to bring out the most delicious dishes.

At KIRKİKİNDİ, the cooking methods we use with mastery bring forth the finest flavours inherited from the past, offering you a truly unique experience. We build extraordinary tastes around the colourful memories you share with those you love and value. To let you experience the finest examples of Seljuk, Ottoman and Konya cuisine, we bring the skill of our hands and the secrets of our kitchen, drawn from historical depths, to your plate.

KIRKİKİNDİ is the name given by the people of Anatolia to the rain that falls in the early afternoon, around the “ikindi” hour, at the start of the spring and autumn seasons. We have always known that rain means mercy, sustenance, and life itself: a precious existence. Rain gives life to the soil, and that soil gives us all its blessings in return.

As for the number 40, it hardly needs explaining. We use the phrase “40 kinds” to describe abundance. A single cup of coffee is said to be remembered for “40 years.” In these lands, weddings are held over “40 days and 40 nights.” Every table that meets good flavour rejoices in the abundance of 40. In Islamic literature, the Prophet Muhammad (peace be upon him) was granted prophethood at the age of 40. That public preaching began once the Muslim community reached 40 members, and that Islamic law sets zakat at 2.5%, one part in 40, of one’s wealth, are further signs of the special place this number holds in abundance.

And so KIRKİKİNDİ brings back to our palates not merely a meal, but a whole era of values that had begun to fade from memory.

May your table be abundant and your day joyful. Enjoy your meal, as sweet as honey and sugar.

May your table be plentiful and your day bright.

Prices include VAT and all other taxes. Valid as of 6 August 2026.

Kırkikindi Mevlana · Aziziye Mh., Mevlana Cd. No:71/A, Karatay / Konya · +90 332 351 11 68