Erzurum Gliko Product Description and Distinctive Features: Erzurum Gliko is a dish made by forming small dumplings from bulgur and wheat flour, mixed with water and salt. These dumplings are then boiled and topped with yogurt (either plain or with garlic) and hot butter. As an optional addition, a sauce made from tomato paste, red pepper, mint, and sunflower oil can be poured over the dish for extra flavor. The dumplings, made from fine bulgur, wheat flour, water, and salt, are approximately 4-5 cm in size and are known as Gliko in the Erzurum region. Erzurum Gliko has a rich history and plays an important role in the culinary traditions of the Erzurum province, which is why it is closely tied to the geographical area. Production Method: Erzurum Gliko Ingredients: - 300 g fine bulgur - 900 ml water - 200 g wheat flour - 20 g salt Ingredients for Erzurum Gliko Topping: - 40 g butter - 2 cloves of garlic - 500 g yogurt Ingredients for Erzurum Gliko Sauce (optional): - 15 g tomato paste - 6 g red pepper - 2.5 g mint - 3.5 g salt - 120 ml sunflower oil The bulgur, cleaned and rinsed, is cooked in a pot with water and 5 g of salt until it becomes soft. Once cooked, the bulgur is stirred, and after it cools down, wheat flour is gradually mixed in while continuing to stir. The mixture is kneaded for 1-2 minutes until it forms a smooth dough. Small portions of the bulgur dough are taken and shaped into long dumplings, each about 4-5 cm in size, by squeezing them in the palm. If the shaping process is difficult, a little flour can be added to make it easier. The prepared dumplings are boiled in a large pot with water and 15 g of salt. Once cooked, they are removed from the pot using a skimmer. In a separate bowl, butter is melted, and yogurt (with or without garlic) is prepared. The boiled dumplings are served by first pouring yogurt over them, followed by the hot melted butter. Optionally, a sauce made from tomato paste, red pepper, mint, and sunflower oil can be poured over the dish before serving.