Erzurum Cortutu Beetroot Description and Distinguishing Features of the Product: Pickled turnip, known locally as "çortutu", is made from the tubers of the turnip plant (Brassica napobrassica) that are cultivated in a specific geographical region. On the other hand, Erzurum Çortutu Beet is created by cooking çortutu with beef, butter, tomato paste, onion, bulgur, and red pepper. The primary ingredient in Erzurum Çortutu Beet is turnip. Turnips, which are widely cultivated in Erzurum, are first used as pickles and later incorporated into various dishes. The preparation of Erzurum Çortutu Beet is a culinary tradition with deep roots, requiring specialized cooking skills. Its production is intimately connected to the geographical region, establishing a unique bond between the product and the cultural identity of the area. Production Method: Preparation of Çortutu: Ingredients: - 1 kg turnips - 1 tea glass of rock salt - 1 tablespoon of salt - 2 liters of water The turnips are first sliced into round shapes and then cut into small pieces, roughly the size of fingers. These pieces are combined with 1 tea glass of rock salt and left to soak overnight. Afterward, they are rinsed with water and transferred into containers for pickling. Then, 1 tablespoon of salt and 2 liters of water are added to the containers. Weights are placed on top to ensure the turnip pieces stay submerged, and the container is sealed. After allowing it to rest at room temperature for 15 days, the Çortutu is ready to be used. Preparation of Erzurum Çortutu Beet (Approximately for 4 people): Ingredients: - 130 g Çortutu - 2 tablespoons butter - 1 tablespoon tomato paste - 500 g beef (It can be bone-in meat, meat chunks, or brisket) or 150 g sautéed beef - 1 tea glass fine bulgur - 1 teaspoon red pepper flakes - 1 medium-sized onion If you are using bone-in meat, meat chunks, or brisket, add enough water to cover the meat and cook it in a pressure cooker for approximately 45 minutes. If you're using sautéed beef, skip this step. In a separate pan, sauté the chopped onion in butter, then add tomato paste and mix well. Afterward, add the cooked meat or sautéed beef to the pan. Soak the Çortutu in water for 10 minutes, then drain it before adding it to the mixture. Add the bulgur and red pepper flakes, and cook everything on low heat for 30 minutes. Let the Erzurum Çortutu Beet rest for another 30 minutes before serving, and it will be ready to enjoy.