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Corum’s Osmancik district is gaining attention again for its geographically indicated specialty, “Osmancik quince stew,” celebrated for its slightly tangy flavor and unique aroma.
Osmancik, one of Türkiye’s important rice-producing regions, is also known for its gastronomic offerings. Among its standout local dishes, quince stew takes a prominent place, blending tender meat with the slightly tart taste of quince.
Unlike many traditional stews, this recipe does not use tomato paste. Its warm yellow and brown tones come naturally from quince, quince seeds, and grape molasses, giving the dish a distinctive color and flavor.
Homemaker Sebiha Sanal, noted that the stew is not only served in daily meals but also during weddings, holidays, and other special occasions. She explained that it is typically prepared in the winter months when quinces are in season and that she learned the recipe from her mother, continuing the tradition each year.
With its rich ingredients and unique cooking method, Osmancik quince stew stands out as a celebrated dish not only in the region but also in Turkish cuisine more broadly.
Ingredients (serves six)
Fresh parsley, mint, and additional red pepper flakes for garnish
Boil the cubed beef in a pot for approximately 30 minutes until the meat is mostly fat-free.
In a separate pot, melt the butter and lightly sauté the boiled meat for about 5 minutes.
Add the reserved meat broth, boiled chickpeas, vegetable oil, and salt to the sautéed meat, then bring to a boil.
Slice the quinces into thin wedges, setting aside the seeds. Add the quince slices to the pot immediately after cutting to prevent browning.
Once boiling, add the quince seeds and slices to the stew; the seeds help give the dish its natural color.
Season with black pepper and red pepper flakes, allowing the quinces to cook until tender.
Stir in grape molasses and cook for an additional 3 minutes, then allow the stew to rest before serving.
Garnish with fresh parsley, mint, and a sprinkle of red pepper flakes before serving.
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