Ereğli Dried Apricot Stew

Ereğli Dried Apricot Yahnisi is a traditional dish prepared in the Ereğli district of Konya province by combining red meat, white granulated sugar, butter, water, and dried apricots according to a specific production method.

Ereğli Dried Apricot Yahnisi belongs to the category of dishes and soups. It has been registered by the Turkish Patent and Trademark Office as a "geographical indication." A geographical indication identifies a product that is closely associated with a specific region due to its distinctive qualities, reputation, or other characteristics, and requires at least one stage of production to take place within the defined geographical area. The registration of Ereğli Dried Apricot Yahnisi documents its significant place in Ereğli’s culinary culture, the skill required by its unique production method involving dried apricots and sugar, and its established connection to the region.

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Ereğli Dried Apricot Yahnisi is a dish whose main ingredients are red meat and dried apricots, combining sweet and savory elements. It holds an important place in the culinary culture of Ereğli district and is served not only in daily meals but also on special occasions such as hosting guests, weddings, holidays, and festivals. The preparation of the dish requires ingredients to be combined and cooked gradually rather than all at once. The use of dried apricots and sugar, along with the specific production method, defines its distinctive characteristics and demands considerable culinary skill during both preparation and cooking stages.

All stages of production for Ereğli Dried Apricot Yahnisi are carried out in the Ereğli district of Konya province.

• 1 kg red meat (cubed beef or lamb)
• 1 kg dried apricots
• 250 g white granulated sugar
• 250 ml water
• 100 g butter

1. In preparing Ereğli Dried Apricot Yahnisi, dried apricots produced in Ereğli district are preferred. The dried apricots are carefully washed.
2. In a sufficiently large pot, the meat and butter are sautéed together.
3. Water is added to allow the meat to cook thoroughly.
4. When the water has nearly evaporated, white granulated sugar is added and carefully stirred.
5. Cooking is completed once the meat is fully tender and the sugar has completely dissolved.

The cooked Ereğli Dried Apricot Yahnisi is transferred to serving plates. It is recommended to serve and consume it hot. For garnish, parsley, mint, dill, or similar herbs may be sprinkled on top.

The application for the geographical indication registration of Ereğli Dried Apricot Yahnisi was submitted by the Ereğli District Directorate of Agriculture and Forestry. The application, numbered C2024/000197, was filed on 30 July 2024. Following the evaluation process, the product was officially registered as a "geographical indication" on 9 May 2025 under registration number 1739. The registrant’s address is recorded as Orhangazi Neighborhood, 91278 Street, Ereğli, Konya.