Bayburt Stuffed Curd Product Description and Distinctive Features: Lor Dolma is a traditional delicacy closely associated with the identity of Bayburt province, cherished by locals for generations. This signature dish is made using lor cheese and wild chard, known locally as evelik. Thanks to Bayburt’s suitable terrain and high-altitude grazing lands, animal husbandry thrives in the region, supporting the production of natural dairy products such as lor cheese, butter, and cream. The plant evelik (scientific name Rumex patientia) grows widely in the area and is also recognized in the Northern Anatolia as efelek, labada, or develek. It is a perennial herbaceous plant that typically ranges in height from 50 to 150 cm. Its features include a rounded, upright stem, elliptical leaves with branched edges, and green flower clusters that bloom between June and September. It resembles lamb's lettuce in appearance. Evelik can be preserved for use all year round by drying. Evelik adds a distinct slightly sour flavor to the lor dolma, enhancing its taste. Bayburt is widely regarded as the homeland of lor dolma, and the dish has become a symbol of the city’s culinary heritage. Production Method: Ingredients: 1 kg wild chard leaves (cleaned and washed), 200 g fine bulgur, 500 ml boiling water, 1 kg lor cheese, 200 g finely chopped onions, 200 g cream, 50 g butter, 10 g salt Preparation: The wild chard leaves are softened by blanching in boiling water. In a separate pan, onions are sautéed with 10 g butter, then bulgur and salt are incorporated. After adding 350 ml of water, the mixture is cooked on low heat until absorbed. The lor cheese is placed in a bowl, mixed with cream and the cooked bulgur mixture until fully blended. This filling is wrapped tightly inside the chard leaves. The rolls are arranged neatly in a greased tray. 150 ml of water is poured in, and the dish is baked at 180°C. Before serving, melted butter is drizzled over the top.