Erzurum Asmali Stew Description and Distinctive Features of the Dish: Erzurum Aşmalı Yahni is a traditional dish prepared with diced meat, onions sautéed in butter, tomato paste, and dried apricots. It offers a delightful sweet and sour flavor. In the local region, dried apricots are known as "aşma". For this dish, apricots that are well-dried are preferred. The apricots provide a balanced combination of sweetness and tartness. The history of Erzurum Aşmalı Yahni stretches back to ancient times, and it holds a special place in the culinary heritage of Erzurum. Due to its cultural and historical significance, every step in the preparation of Erzurum Aşmalı Yahni occurs within the region, creating a deep connection between the dish and its geographical roots. Production Method: Ingredients: 1000 g of diced beef or lamb, 2 medium-sized onions, 120 g dried apricots, 1 tablespoon tomato paste, 30 g butter, 1 teaspoon salt, 1 teaspoon white sugar or 1 piece of white cube sugar, 3 cups beef broth, 1 teaspoon red pepper flakes (optional). The meat is boiled for 45 minutes. After washing the dried apricots, they are soaked in warm water for half an hour to soften. The onions are thinly sliced and sautéed in butter. Then, tomato paste, the boiled meat, softened dried apricots, beef broth, salt, sugar, and optionally red pepper flakes are added to the mix. The dish is then cooked on low heat for 30 minutes. Erzurum Aşmalı Yahni is served hot.