Bayburt Stuffed Curd Product Description and Distinctive Features: Lor Dolma is a dish that has become synonymous with Bayburt province, prepared and enjoyed by the local people for many years. Lor Dolma from Bayburt contains lor cheese and wild chard (evelik). The topography of Bayburt province is highly suitable for livestock farming, with abundant high-altitude pastures emphasizing pasture-based livestock farming. Therefore, dairy products such as lor cheese, butter, and cream are locally produced. Wild chard, known as "evelik otu" (Rumex patientia) in the region, grows abundantly and is also known by names such as "efelek," "labada," and "develek" in the Northern Anatolian Regions. Evelik is a perennial, herbaceous plant, ranging from 50 to 150 centimeters in height. It has a round, erect stem, a stalk, and an elliptical shape. The edges of the leaves are branched. It blooms in green clusters between June and September. In appearance, it resembles lamb's lettuce. Evelik can be used throughout the year when dried. Evelik adds a slightly tangy taste to lor dolma. Bayburt is the first city that comes to mind when it comes to lor dolma, and it is synonymous with the city in terms of its reputation. Production Method: Ingredients: - 1 kg Wild chard leaves (washed and cleaned) - 200 g Fine bulgur - 500 ml Boiling water - 1 kg Lor cheese - 200 g Finely chopped onions - 200 g Cream - 50 g Butter - 10 g Salt Instructions: Wild chard leaves are blanched in boiling water until they soften. Onions are sautéed in 10 g of butter, and bulgur and salt are added. It is then boiled over low heat with the addition of 350 ml water until the water is absorbed. Lor cheese is placed in a bowl, and cream and the cooked bulgur mixture are added and blended. This mixture is tightly rolled into the chard leaves. It is arranged neatly in a greased baking tray, 150 ml water is added, and it is baked in an oven at 180°C. When serving, melted butter is poured over the top.