Erzurum Ciris Dinner Description and Distinguishing Features of the Product: Erzurum Çiriş Dish is a traditional dish prepared with the asphodel plant (Asphodelus aestivus L), bulgur, red pepper, onions, and salt. If desired, meat or roasted meat can also be included in the recipe. The above-ground portion of the asphodel plant is used as a key ingredient in the dish. Erzurum Çiriş Dish has a rich history and plays an important role in the gastronomic culture of Erzurum. As a result, it is strongly tied to the geographical region and its culinary identity. Production Method: In the preparation of Erzurum Çiriş Dish, the asphodel plants grown in the geographical region are used. The ingredients required are as follows: 500 g asphodel plants, 35 g coarse bulgur, 40 g tomato paste or 2 medium-sized tomatoes (in season), 45 ml vegetable oil, 15 g butter, 1 medium-sized onion, 3 g red pepper flakes, 500 ml water, 15 g salt, and 100 g roasted meat or a chunk of meat. The asphodel plants are thoroughly cleaned, washed, and chopped. The roasted meat or chunk of meat is sautéed with butter and vegetable oil in a pot. Thinly sliced onions are then added and sautéed until they turn golden brown. Tomato paste or diced tomatoes are incorporated, and the sautéing continues. Chopped asphodel plants are added, and after sautéing for 2-3 minutes, hot water, salt, and red pepper flakes are added, just enough to cover the dish. Once the asphodel plants are fully cooked, bulgur is added, and the dish is cooked until the bulgur softens. Erzurum Çiriş Dish is served hot. The ingredients for preparing 4 servings of meatless Erzurum Çiriş Dish are as follows: 500 g asphodel plants, 25 g coarse bulgur, 10 g tomato paste, 30 ml olive oil, 1 medium-sized onion, 300 ml water, 10 g salt, and 2 g black pepper. To prepare the dish, heat olive oil in a pot. Add the sliced onions and sauté until softened. Then, add tomato paste and continue sautéing. Add the chopped asphodel plants, bulgur, and salt to the pot. Pour in enough hot water to cover the ingredients and cover the pot. Let it simmer for an additional 5 minutes, then add the black pepper, stir, and allow the dish to rest for 10-15 minutes before serving.