The Düzce'nin Konuralp region is grown in rice signs and geography of Konuralp Pilavi'nın about the delicious Ayse Kaya, “rice will be rice. Bone juice will participate in bone juice,” he said.
Yufkalı Konuralp Pilavı, made of rice in the Konuralp region of Düzce and dates back to the 1500s, is one of the indispensable foods of Ottoman cuisine, and is forgotten during the intervention.Konuralp Pilavı, cooked in a boiler on the burning fires between the streets, appeared again with geographical signs made in 2021.Ayşe Kaya, who began to be cooked in Düzce and at many points of Türkiye for nearly 4 years and was not satisfied with its taste, told the tricks of Yufkalı Konuralp Pilavı, “our rice is mainly developed in our Pirinciziz Konuralp.Bone water. Our production we add to it.Another feature of our rice dates from the 1500s.He was eaten in palace cuisine. The palace was in the kitchen, “he said.
