Fig. 4
From: Ethnic cuisine ratings of consumers: a sample analysis of Konya ethnic Mevlevi kitchen dishes’
Matbah-ı Şerif in Mevlevi Museum [6]. Matbah-ı Şerif in Mevlevi was important to see this kitchen as a place of education, to respect the cookery profession and to pay attention to the ingredients of the food. It is the most valuable part of Mevlevi. Although the main function of the matbah is cooking and the place where the cooked food is consumed, this area is the place where the Mevlevi candidates, called “Can”, received the most training during the 1001-day ordeal [24]