Dried Apricot Stew is a surprising, different, and delicious local taste that comes from the historical cuisine of Konya, which is identified with Konya. It is one of the desserts in Konya where meat and sugar go well together.
Meat with bones is boiled with plenty of water. The water of the boiled meat is poured into another pot. The butter is fried and drizzled over the meat. After the dried apricots, which have been cleaned and washed before, are laid on the meat, granulated sugar is poured on it. Add half a glass of water and cook on low heat until the apricots soften. Dessert is served hot.