Hakkari Gulol Product Description and Distinctive Features: Hakkari Gulol is a traditional dish made by combining and boiling water, yogurt, rice, kavut (a blend of wheat flour and butter), plain oil and/or clarified butter, and salt. This dish is one of the distinctive culinary specialties native to the Hakkari province. Historically, it is prepared for special events such as feasts, weddings, and ceremonies, where it is served to guests. It is also known by alternative names including gulul, gilol, and gılol. Hakkari Gulol is a time-honored dish in the region, passed down through generations and enriched by the local culture. Its preparation demands skill and careful attention at each step. The dish stands out due to its distinctive ingredients and special cooking technique. Additionally, Hakkari Gulol is closely tied to the geographical area where it originates, reflecting the unique culinary heritage of the region. Production Method: Ingredients for Hakkari Gulol (serves 6): 1.5 liters of hot water, 1 kg of yogurt, 400 g of rice, 250 g of clarified butter and/or plain oil, 100 g of kavut made from wheat flour, and 25 g of salt. Kavut ingredients: 100 g wheat flour, 70 g clarified butter and/or plain oil, with optional additions of 25 g flower honey, grape molasses, or white sugar. Hakkari Gulol Preparation: Yogurt is placed in a pot and gently heated over low flame while being stirred continuously to prevent curdling. Near boiling, hot water is added to the pot. Rice, which has been soaked in lukewarm water, rinsed to remove excess starch, and drained, is then added to the yogurt mixture. Salt is incorporated, and the dish simmers for 20-30 minutes until the rice softens and the mixture thickens. When cooked, the dish is transferred to a flat serving plate, and a well is made in the center. Making the Kavut: In a pan, clarified butter and/or plain oil are heated, then wheat flour is added and roasted for 10-15 minutes until it reaches a soft, toasted texture. For sweetness, flower honey, grape molasses, or white sugar may be mixed in thoroughly. In another pan, clarified butter and/or plain oil is melted and cooked until it turns a light brown color. Traditionally, the center well of the Hakkari Gulol is left open and the hot melted oil is served separately. The kavut is sprinkled around the dish as a garnish. Optionally, it can be accompanied by bread.