A cherished Ottoman-era dish, head, trotter, and brain soup remains a popular winter staple in Konya, Turkey. Rooted in Yörük culture and known for its rich nutritional value, this traditional dish requires up to five hours of meticulous preparation.
Local soup maker Ramazan Bademci emphasized the use of natural juices in cooking. “We ensure collagen remains intact by avoiding creams, presenting the dish with its marrow and flavors preserved,” he said. The soup, prized for its unique aroma and historical significance, continues to draw high demand during colder months.
İbrahim Yetkin
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