Erzurum Ravioli Description and Distinguishing Features of the Product: Erzurum Dumplings / Erzurum Hıngeli are made by boiling small squares of dough, which are filled with a mixture of minced beef and onions, and then folded into triangular shapes. The dish is served with a sauce made of yogurt or butter, tomato paste, mint, and red pepper, poured over the dumplings. The key element of Erzurum Dumplings / Erzurum Hıngeli is the dough, which must be kneaded thoroughly. The dough is rolled out to a thickness of 2 mm, and the dumplings are cut into 4x4 cm squares. Erzurum Dumplings / Erzurum Hıngeli has a long history and is an integral part of the culinary heritage of Erzurum. As a result, it has gained a strong reputation linked to its geographical origin. Production Method: The minced meat used in Erzurum Dumplings / Erzurum Hıngeli comes from beef raised in Erzurum. The province is known for its extensive animal husbandry, allowing livestock to graze in rich pastures, which results in high-quality meat. The filling for Erzurum Dumplings / Erzurum Hıngeli is made by combining 250 g of minced meat, 125 g of grated onions, 10 g of salt, and 5 g of black pepper. The dough for the dumplings is made by mixing 500 g of flour with 100 ml of water. The flour used in preparing Erzurum Dumplings / Erzurum Hıngeli should be of premium quality, with a high protein and gluten content. The gluten helps stretch and fold the dough during the kneading process. To enhance the dough’s elasticity, make rolling easier, and ensure the dumplings hold their shape during boiling, an egg is added, and the mixture is thoroughly combined. After kneading, the dough is divided into four equal portions, shaped into balls, and covered with a damp cloth for 20 minutes. To avoid sticking, the dough is placed on a floured surface and rolled out into a thin sheet, approximately 2 mm thick. The dough is then cut into 4x4 cm squares, each of which is filled with 3 g of the minced meat mixture, folded into a triangle, and sealed. The sealed dumplings are cooked in boiling water until they are fully done. Once cooked, the Erzurum Dumplings / Erzurum Hıngeli are transferred to a serving dish. To prevent the dumplings from sticking to each other on the plate, hot butter is drizzled over them. After boiling, Erzurum Dumplings / Erzurum Hıngeli are served with a sauce made by combining 25 g of tomato paste, 15 g of mint, and 15 g of red pepper with 50 g of butter, all cooked together until well blended.