Murtuga Description and Distinguishing Features of the Product: In the Van province, a region historically significant as a stop on the Silk Road, a unique breakfast tradition has developed centered around dairy products. Due to the predominantly livestock-raising population, breakfasts commonly include clotted cream, honey, Murtuğa, tereyağı (a special butter), cacık (yogurt mixed with vegetables), kavut, rose jam, ilitme, and çörek (bread). During the summer, the menu expands to include yogurt, cacık, and piyaz, while in the winter months, honey-molasses and tahini are added. Since the establishment of the first dedicated breakfast salons in 1947, typically tucked away in the narrow streets of Van, these venues open at dawn and close before sunset, serving only breakfast. Among the essential items, Murtuğa has long been a staple in Van’s breakfast culture, both historically and today. The creation of Murtuğa in Van stems from the local people's need during times of conflict to prepare a tasty and filling dish with limited ingredients and resources. This resilience is reflected in the region's history of wars. Notably, Murtuğa was part of the famous Van Breakfast event that made it into the Guinness Book of World Records for hosting the world's largest breakfast table, with 51,793 participants at an open-air breakfast held in June 2014. Production Method: Murtuğa is prepared by cooking a blend of flour, egg, butter, and salt. All the ingredients used in its production adhere to the standards set by the Turkish Food Codex. During preparation, a mixture known as "çörek içi" (meaning the filling inside çörek bread) is created, named for its common use as an inner ingredient in çörek (a type of bread). Ingredients for Murtuğa (serves 4): 120 g whole wheat flour 100 g butter 1 egg (60 g) In a copper pot, melt 100 grams of butter over low heat. Add 2 grams of salt, then gradually stir in 120 grams of flour. Continuously mix with a wooden spoon to roast the mixture, which is referred to as "çörek içi." Separately, beat one egg and slowly incorporate it into the roasted flour mixture while stirring. After adding the egg, continue cooking for another 2 minutes, stirring occasionally until the mixture rises slightly. Murtuğa is traditionally served hot at breakfast and can be enjoyed plain or accompanied by salt, honey, or jam.