Ordu Roasted Galdirik Product Description and Distinguishing Features: Ordu Galdirik Saute is a traditional dish made using the stems of the plant known scientifically as Trachystemon orientalis. The preparation begins by boiling the stems, after which the leaves and flowers are removed. The boiled stems are then sautéed with dry onions, sunflower oil, and salt. To enhance the flavor, it is typically garnished with a dash of black pepper and red pepper flakes. As a variation, green onions or leeks can be substituted for dry onions, and butter may also be added for a richer taste. Within the specified geographical region, the plant is commonly known by several names such as "kaldirik", "ıspıt", "hodan", and "balık otu". As a result, Ordu Galdirik Saute is also referred to by these names depending on local preference. The galdirik plant grows naturally and is typically harvested between May and September. During its harvest season, it is used fresh; however, for use throughout the year, it is often preserved in brine or frozen. The plant offers a unique flavor reminiscent of mushrooms, contributing to the dish’s distinct taste. The origins of Ordu Galdirik Saute trace back to ancient times, making it an important part of the region's culinary heritage. This traditional dish is frequently featured at festivals and other cultural events held within the area, symbolizing its strong connection to local gastronomy and identity. Production Method: Ingredients: 1 kg galdirik (Trachystemon orientalis) stems 2 medium-sized onions (can be replaced with green onions or leeks) 50–60 ml sunflower oil 15–20 g butter (optional) 10–15 g salt 2 g ground black pepper 5 g red pepper flakes Preparation: Begin by thoroughly cleaning the galdirik, removing the leaves and flowers. Rinse the stems well and cut them into pieces approximately 2–3 cm in length. Boil the pieces for about 10–15 minutes until tender, then drain and rinse under cold water to stop the cooking process. Finely chopped onions are sautéed in sunflower oil until lightly browned. At this point, you may add butter for additional richness. Add the boiled galdirik stems and salt to the pan and cook on low heat for 3–5 minutes, stirring occasionally. Serve the dish hot, topped with a touch of black pepper and red pepper flakes for flavor.