Erzurum Cilbir Description and Distinctive Features of the Dish: Erzurum Cılbıra / Erzurum Çılbır is a dish produced in the Erzurum province using stale bread, pepper paste, vegetable oil, dry onions, green peppers, tomatoes, eggs, salt, black pepper, red pepper, and water. Optionally, butter can also be used. It is served hot. The history of Erzurum Cılbıra / Erzurum Çılbır dates back to the years of the War of Independence. It was developed to make use of stale but still edible bread. It holds a significant place in the culinary culture of the Erzurum province. Therefore, it is associated with both the geographical region and its reputation. Production Method: In the production of Erzurum Cılbıra / Erzurum Çılbır, optionally and preferably, the Geographical Indication registered with the number 1244, Erzurum Butter, can be used. Below are the components and production stages needed to produce 4 servings of Erzurum Cılbıra / Erzurum Çılbır. - 1 stale bread - 40 g pepper paste - 30 ml vegetable oil - 35 g butter (optional) - 150 g onions - 150 g green peppers (preferably village pepper) - 120 g tomatoes - 800 ml water - 4 eggs - 8 g salt - 3.1 g black pepper - 2.6 g red pepper flakes The stale bread is sliced into a wide and deep plate. Eggs are beaten in a bowl until a homogeneous mixture is obtained. Vegetable oil is placed in a pot and heated on medium heat. Optionally, butter can be added. Sliced onions are added in a ring shape, and they are sautéed until the onions become golden brown. Finely chopped green peppers, salt, black pepper, and red pepper flakes are added and sautéed for about 2 minutes. Crushed pepper paste and finely chopped tomatoes are added, and the mixture is cooked for 5 minutes. Water is added, and when it boils, the heat is reduced; beaten eggs are added little by little while stirring. The mixture, cooked for about 2 minutes while stirring, is poured over the sliced stale bread. The serving of Erzurum Cılbıra / Erzurum Çılbır is done hot.