Erzurum Ciris Dinner Description and Distinguishing Features of the Product: Erzurum Çiriş Dish is a dish made using the asphodel plant (Asphodelus aestivus L), bulgur, red pepper, onions, and salt. It can also be prepared with the addition of meat or roasted meat if desired. The above-ground part of the asphodel plant is used as a culinary ingredient.Erzurum Çiriş Dish has a long history and holds a significant place in the culinary culture of Erzurum province. Therefore, it has a distinct connection with the geographical region. Production Method: In the production of Erzurum Çiriş Dish, asphodel plants grown in the geographical region are used. - 500 g asphodel plants - 35 g coarse bulgur - 40 g tomato paste or 2 medium-sized tomatoes in season - 45 ml vegetable oil - 15 g butter - 1 medium-sized onion - 3 g red pepper flakes - 500 ml water - 15 g salt - 100 g roasted meat or chunk of meat Asphodel plants are cleaned, washed, and chopped for cooking. Roasted meat or chunk of meat is sautéed with butter and vegetable oil in a pot. Thinly sliced onions are added, and they are sautéed until the onions are caramelized. Tomato paste or diced tomatoes are added, and the sautéing continues.Chopped asphodel plants are added, and after sautéing for 2-3 minutes, hot water, salt, and red pepper flakes are added, enough to cover the dish. When the asphodel plants are cooked, bulgur is added, and the dish is cooked until the bulgur softens. Erzurum Çiriş Dish is served hot. Ingredients for making 4 servings of meatless Erzurum Çiriş Dish are as follows: - 500 g asphodel plants - 25 g coarse bulgur - 10 g tomato paste - 30 ml olive oil - 1 medium-sized onion - 300 ml water - 10 g salt - 2 g black pepper Olive oil is heated in a pot. Sliced onions are added and sautéed. Tomato paste is added, and sautéing continues. Chopped asphodel plants, bulgur, and salt are added to the dish. Enough hot water to cover the dish is added, and the pot is covered. After simmering for 5 more minutes, black pepper is added, stirred, and then the dish is left to rest for 10-15 minutes before serving.