Mengen Raised Stuffing Description and Distinguishing Features of the Product: Mengen Kaldırık Dolması is a traditional dish prepared by stuffing the leaves of the kaldırık plant with a mixture of corn flour, wheat flour, onions, milk, sunflower oil, yogurt, and salt, then cooking it thoroughly. It is typically served alongside yogurt, and optionally, clotted cream or regular cream can be added near the end of cooking for extra richness. Kaldırık (Trachystemon orientalis L.) is an edible plant featuring blue-purple flowers, harvested in March and April, and locally known as hodan. The fresh leaves can be used immediately for making Mengen Kaldırık Dolması or lightly boiled and either frozen or dried in the shade for future use. Mengen Kaldırık Dolması boasts a rich history and occupies a significant role in the culinary traditions of the Mengen district. Its unique preparation technique is closely tied to its local origins, making the dish strongly linked to its specific geographical area. Production Method: The kaldırık leaves used in preparing Mengen Kaldırık Dolması are gathered from forested regions within the designated area, dried gently on a clean cloth away from direct sunlight, and kept in a cool, dry place for storage. Ingredients for 8 servings of Mengen Kaldırık Dolması: - 50 g dried kaldırık leaves - 240 g corn flour - 120 g wheat flour - 500 ml milk - 2 medium onions - 100 ml sunflower oil - 100 g clotted cream or cream (optional) - 200 g yogurt - 2 cloves garlic (optional) - 80 g tomato paste (optional) - 8 g salt Instructions: 1. Boil the dried kaldırık leaves with 10 ml of sunflower oil and 6 g of salt in water. Then, transfer them to cold water to make the leaves easier to roll. 2. Create the filling by combining corn flour, wheat flour, milk, sunflower oil, one grated onion, and 6 g salt. 3. Spoon one teaspoon of the filling onto each boiled kaldırık leaf, roll it up, and arrange the rolls in a cooking pot. 4. Pour enough water to cover the top of the dolmas and simmer for about 40 minutes. 5. Finely dice the remaining onion and sauté it in 20 ml of sunflower oil. Optionally, add tomato paste and pour this mixture over the dolmas in the pot. Near the end of cooking, optionally add clotted cream or cream to enhance flavor. 6. Mix yogurt with 6 g salt and crushed garlic (if desired). Drizzle this sauce over the Mengen Kaldırık Dolması when serving. Enjoy your meal!