Konuralp Rice and Pilav
The history of Konuralp rice, colloquially referred to as town rice, dates back to the 1800s. Konuralp rice, which is called the "Rice of the Ottoman Palace Cuisine", has survived as one of the indispensable flavor sources of its time. The most important feature of Konuralp rice is that it is made from the local Konuralp rice grown in the Konuralp region of Düzce. In the presentation of Konuralp Pilaf, the brewed rice is transferred to a tray and served by laying phyllo or thin lavash on top.
