Apricot Compote

In the local dialect, "çir" is used to refer to sun-dried apricots. This compote is prepared by boiling "çir"—made from sun-dried apricots grown in Sivas’s semi-arid climate and known for their rich aroma—with water and granulated sugar.

To balance the flavor, aromatic spices such as cloves or cinnamon may be added as desired. Apricot (Çir) Compote holds cultural significance that goes beyond being merely a beverage. In the Sivas folk cuisine, this compote is frequently served during Ramadan at iftar meals, as well as at important social and religious events such as votive rice feasts, weddings, and Mevlit ceremonies. In this regard, the compote has become an important symbol of the local culture of sharing and the tradition of solidarity, and it is known to have been served in Ottoman mansions as well (Akın et al., 2015). 

The basic ingredients used in making Apricot (Çir) Hoşaf consist of approximately 400 grams of dried apricots, 250 grams of granulated sugar, and 3 liters of water (Turkish Institute of Food Culture, 2023). 

The preparation process begins by soaking the dried apricots in lukewarm water for about 30 minutes to soften them. Next, the water is brought to a boil, and the softened apricots are added to the boiling water. Once the apricots are sufficiently softened, granulated sugar is added to the mixture, and the boiling process continues for another 5–10 minutes. It is recommended to remove the compote from the heat, allow it to cool to room temperature, and then serve it (Turkish Institute of Food Culture, 2023).