Erzurum Asmali Stew Description and Distinctive Features of the Dish: Erzurum Aşmalı Yahni is a dish made with diced meat, onions sautéed in butter, tomato paste, and dried apricots. It has a sweet and sour taste.Dried apricots are referred to as "aşma" within the geographical region. In the production of the dish, well-dried apricots are used. The taste of apricots is sweet and sour. The history of Erzurum Aşmalı Yahni dates back to ancient times, and it holds a significant place in the culinary culture of Erzurum. Due to its historical and cultural importance, all stages of production for Erzurum Aşmalı Yahni take place within the geographical region, establishing a connection between the dish and its geographical boundary. 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.Onions are thinly sliced and sautéed in butter. Tomato paste, boiled meat, softened dried apricots, beef broth, salt, sugar, and optionally red pepper flakes are added. The mixture is cooked over low heat for 30 minutes. Erzurum Aşmalı Yahni is served hot.