Afyon Ilibada Wrap Product Description and Distinguishing Features: Afyon İlibada Roll / Afyon İlibada Stuffed Grape Leaf / Afyonkarahisar İlibada Roll / Afyonkarahisar İlibada Stuffed Grape Leaf; This dish is made by wrapping the leaf of the Rumex Patienta plant, which is part of the Polygonaceae family and grows from a single stem, around a mixture of fine bulgur (düğü) and crushed wheat (göce), which are the key ingredients. The roll is shaped into a triangular (muska) form, and each roll is approximately 3 cm in length. The Rumex Patienta plant, known as "ilibada" in the Afyonkarahisar province, has been used for many years to make rolls due to its slightly tangy flavor. Afyon İlibada Roll / Afyon İlibada Stuffed Grape Leaf / Afyonkarahisar İlibada Roll / Afyonkarahisar İlibada Stuffed Grape Leaf occupies an important position in the gastronomy of Afyonkarahisar because of its distinct preparation method, which links it to a specific geographical region. In a pot, liquid oil is added first, followed by finely chopped onions, which are sautéed until they turn caramelized. Next, flour is introduced, and stirring continues. In a separate bowl, the previously mixed bulgur (düğü) and crushed wheat (göce) are combined with the sautéed mixture and some water, and stirring continues. While this filling mixture cooks, salt, dried mint, and red pepper are added. In another pot, the ilibada leaves are briefly blanched, and if desired, the central vein of the leaf is removed by cutting it into two halves. The prepared filling is placed onto the split leaf, and it is then rolled into a triangular (muska) shape and set aside on a separate plate. Each roll is made to be about 3 cm in size. After the rolling process is finished, the rolls are carefully arranged in a pot for cooking. Water is then added, and the pot is covered, allowing the rolls to cook for about 40 minutes. Sauce preparation and presentation: For serving, you can top the rolls with strained yogurt, garlic yogurt, or tomato paste/tomato sauce, depending on your preference. Strained yogurt sauce: Served plain. Garlic yogurt sauce: Garlic is crushed and mixed into the yogurt. Tomato paste/tomato sauce: Heat oil in a pan, add tomato paste or tomato, stir for a while, and finally, add mint and red pepper.