Agri Sizzling Meal Product Description and Distinguishing Features: Ağrı Haşıl Yemeği (Ağrı Wheat Dish) is a dish made using bulgur or cracked wheat, butter, water, salt, and preferably asphodel leaves (Asphodelus aestivus L). Asphodel leaves, also known as "gulik otu" within the geographical boundaries, are used fresh during their growth period in April-May. After being cleaned and boiled in hot water for approximately 10-15 minutes, they are frozen and preserved for use throughout the year.Ağrı Haşıl Yemeği has a long history, holding significant importance in the culinary culture of the Ağrı province. Hence, it is closely associated with the geographical boundaries. Production Method: Asphodel leaves and butter, preferably sourced from the geographical boundaries, are used in the production of Ağrı Haşıl Yemeği. Ingredients for Ağrı Haşıl Yemeği (serving 10 people): - 800 g bulgur or cracked wheat - 90-120 g butter - 1 liter water - 30-40 g salt - 1.25 kg asphodel leaves (optional) Preparation If adding optional asphodel leaves to Ağrı Haşıl Yemeği, remove the transparent cup leaf at the base where the leaves join, discard the base, remove any yellowing leaves if present, and cut off any yellowed parts at the tips of the leaves. Wash the leaves 2-3 times, clean them, and either add them to the dish after chopping into 2-4 cm lengths or freeze them after boiling for approximately 10-15 minutes. Soak bulgur or cracked wheat in hot water for at least half an hour to soften. After draining, put it in hot water and boil while stirring with a food-safe wooden spoon until softened, about 15 minutes. Optionally, add asphodel leaves at this stage and cook for an additional 15-20 minutes. When the water in the pot decreases, add 60-80 g of butter and some hot water, then continue cooking for 15-20 minutes while stirring. When the dish reaches a consistency that is neither too watery nor too solid, add salt and remove it from the heat. Melt 30-40 g of butter in a separate bowl. The serving of Ağrı Haşıl Yemeği involves placing it on a plate, drizzling melted butter over it, and then serving.