Erzurum Quince Stew Description and Distinctive Features of the Dish: Erzurum Ayva Yahnisi / Erzurum Ayva Kalyesi is a traditional dish from the Erzurum region made with quince, seedless white raisins, butter, white sugar, and roasted diced meat. Thanks to the inclusion of white raisins and sugar, this dish has a distinctly sweet flavor. The quinces used in this recipe are not peeled. The origins of Erzurum Ayva Yahnisi / Erzurum Ayva Kalyesi trace back to ancient times and it holds a prominent place in the culinary traditions of Erzurum province. This dish is often served at weddings, festivals, and other special occasions, creating a strong link between the dish and the region it comes from. Production Method: Here are the components and production method for preparing Erzurum Ayva Yahnisi / Erzurum Ayva Kalyesi for 4 people: Ingredients: - 3-4 quinces - 150 g diced beef - 35 g white sugar - 200 g seedless white raisins - 25 g butter - 240 ml water Preparation of Erzurum Ayva Yahnisi / Erzurum Ayva Kalyesi: The seeds are removed from the quinces, and the fruit is cut into 4 equal pieces, leaving the skin intact. The diced meat is browned over low heat for 45 minutes without adding butter. Next, quinces and butter are added, and the mixture is cooked for another 45 minutes. Sugar is added first, followed by hot water, and the dish is simmered for an additional 10 minutes. Once the quinces have softened, raisins are stirred in and cooked for another 5 minutes. Erzurum Ayva Yahnisi / Erzurum Ayva Kalyesi is best served hot.