Erzurum Egg Rice Description and Distinguishing Features of the Product: Erzurum Egg Pilaf is a traditional dish made by preparing a dough with eggs, wheat flour, and salt. The dough is rolled out with a rolling pin, cut into strips approximately 2 mm thick and 25 cm long, and then boiled in salted water. Once boiled, butter is poured over the strips to complete the dish. The thin strips used for Erzurum Egg Pilaf can be preserved by drying them at room temperature for a day, allowing them to be stored and used at a later time. This dish has a long history and plays an important role in the culinary traditions of Erzurum, which is why it is strongly associated with the region. Production Method: Ingredients: 1 kg wheat flour, 40 g butter, 6 eggs, 11 g salt. In a deep bowl, beat the eggs and salt together. Gradually add the flour and knead the mixture. Once a dough is formed, transfer it to a firm surface and knead it until it becomes solid. Cover the dough with a damp cloth and let it rest for 20 minutes. After resting, divide the dough into small portions, roll each portion into 6 sheets with a thickness of 2 mm and a diameter of 65 cm using a rolling pin. Cut the rolled-out sheets into strips, each approximately 25 cm long, and place them on a tray that has been dusted with flour. Boil 2 liters of water with 24 g of salt. Carefully drop the dough strips into the boiling water and cook them. After boiling, remove the strips from the water, drain them well, and pour melted butter over them. Erzurum Egg Pilaf is then served hot on a plate and optionally garnished with chopped walnuts. For storage, the dough strips can be dried at room temperature for a day. Once dried, store them in cardboard boxes, glass jars, or freezer bags in a cool, dry place or in the freezer.