Erzurum Hink Meal Product Description and Distinguishing Features: Erzurum Hink Dish is a traditional dish from the village of Azaplı in the Horasan district of Erzurum province. It consists of a pocket-shaped dough filled with colostrum milk (mouth milk), wheat flour, eggs, water, and salt, then boiled in water. The filling is made by combining medium-fat minced beef, tomato paste, onion, butter, dried basil, red pepper, dried mint, salt, black pepper, and cumin. This mixture is then blended with colostrum milk beaten with eggs before being stuffed into the dough. Erzurum Hink Dish has deep historical roots within the region and holds a prominent place in the culinary traditions of Azaplı Village. Its preparation is distinctive due to the use of colostrum milk, which makes it unique to the area. For these reasons, it is strongly associated with the geographical region and has earned recognition. Translation of certain culinary terms may differ, and local dish names may not have exact counterparts in English. Production Method: The dough ingredients are thoroughly combined in a deep bowl and kneaded on a firm surface until a stiff dough is formed. Small pieces, approximately 3 cm in size, are taken from the dough, rolled by hand into cylinders with a diameter of 4 cm, and then cut into small portions, each about 4 cm wide. The dough pieces are dusted with flour, stretched by hand, and shaped into pockets. In a pot, melted butter is combined with finely chopped onions and minced meat. The mixture is sautéed until the onions become translucent. Tomato paste, red pepper, salt, dried basil, dried mint, black pepper, and cumin are added and sautéed for another 5 minutes, allowing the mixture to become well combined and creating the filling. Colostrum milk is boiled and then cooled. In a separate bowl, it is beaten thoroughly with an egg and mixed with the filling. This mixture is then carefully stuffed into the dough pockets, with about 15 grams of filling in each. The openings of the dough pockets are sealed tightly. Salt is added to boiling water in a pot, and the filled dough pockets are boiled for around 8-10 minutes. Once cooked, the pockets are drained and removed from the water. Erzurum Hink Dish is served hot.