Apricot Yahni: Konya's Sweet and Savoury Heritage

Registered as a geographically indicated product, Ereğli Kuru Kayısı Yahnisi carries the memory, hospitality and refined taste of Konya's culinary heritage

Among these traditional flavours, one dish stands out with its unusual harmony of fruit, meat and molasses: Apricot Yahni, known locally as "Kayısılı" or "Ereğli Kuru Kayısı Yahnisi."

This special dish belongs especially to Ereğli, one of Konya's important districts.

Apricot Yahni is not an everyday meal only; it is also associated with special occasions, family gatherings, weddings and holiday tables.

The cultural value of the dish has recently gained wider recognition. Ereğli Kuru Kayısı Yahnisi has been registered as a geographically indicated product, strengthening its place among Konya's officially recognised traditional flavours.

In Apricot Yahni, dried apricot is the heart of the dish. The meat provides depth and richness, while molasses adds colour, body and a gentle caramel-like flavour.

This dish is more than a recipe. Together, they form a recipe that carries memory, geography and identity.

Apricot Yahni is one of those rare dishes that shows how refined local cuisine can be. It carries the warmth of Ereğli, the abundance of Anatolia and the elegance of Konya's culinary heritage.

Traditional Apricot Yahni Recipe

Ingredients:

• 500 g lamb or beef, diced
• 250 g dried apricots
• 1 onion, finely chopped
• 2 tablespoons butter
• 2-3 tablespoons grape molasses
• Salt
• Black pepper
• Warm water

Preparation:

Wash the dried apricots and soak them briefly if they are very dry. Melt the butter in a pot and sauté the chopped onion until soft. Add the meat and cook until it changes colour. Add enough warm water to cover the meat and cook slowly until tender. Add the dried apricots and continue cooking gently. Finally, add grape molasses, salt and black pepper. Simmer until the apricots soften and the sauce becomes slightly thick. Serve warm with rice pilaf or fresh bread.