Konya Paca Stew Product Description and Distinguishing Features: Konya Paça Yahnisi is a dish made using sheep trotters, onions, garlic, bay leaves, tomatoes, bell peppers, tomato paste, and lemon. The production of the dish involves adding each component gradually rather than all at once.The history of Konya Paça Yahnisi dates back to ancient times, and it holds a significant place in the Konya culinary culture. Its production is influenced by specific geographical conditions, creating a distinctive connection between Konya Paça Yahnisi and its geographical region. Production Method: For the production of Konya Paça Yahnisi for 4 people, the components are as follows: Ingredients: - 10 cleaned sheep trotters - 3 onions (approximately 300 g) - 2 cloves of garlic - 1 bay leaf - 1 slice of lemon - 40 g butter - 255 g tomatoes - 150 g bell peppers - 4 g tomato paste - 4 g salt - 1 liter water Preparation: 1. In a pot, place cleaned trotters, peeled garlic cloves, 100 g of onions, water, bay leaf, and lemon. Boil until the meat separates from the bones, approximately 1-1.5 hours. 2. Once boiled, separate the meat from the bones, and strain the broth. 3. In another pot, sauté finely chopped 200 g of onions with butter until they become golden brown. 4. Thinly slice tomatoes and bell peppers; add them, along with tomato paste and salt, to the sautéed onions. Cook for 8 minutes. 5. Add the trotter meat and the strained broth to the mixture. Cook for an additional 10-15 minutes. 6. Serve Konya Paça Yahnisi hot. Enjoy your Konya Paça Yahnisi!