Erzurum Cortutu Beetroot Description and Distinguishing Features of the Product: Pickled turnip, locally known as "çortutu," is obtained from the tubers of the turnip plant (Brassica napobrassica) grown within a specific geographical region. Erzurum Çortutu Beet, on the other hand, is produced by cooking çortutu with beef, butter, tomato paste, onion, bulgur, and red pepper. The main ingredient of Erzurum Çortutu Beet is turnip. Turnips, abundantly grown in Erzurum, are initially consumed as pickles and then used to prepare various dishes. The production of Erzurum Çortutu Beet is a culinary tradition with a long history and requires culinary expertise. Its production is closely tied to the geographical region, creating a distinctive connection between the product and the region's identity. Production Method: Preparation of Çortutu: Ingredients: - 1 kg turnips - 1 tea glass of rock salt - 1 tablespoon of salt - 2 liters of water The turnips are first sliced in a circular shape and then cut into small finger-sized pieces. These pieces are mixed with 1 tea glass of rock salt and left to soak in rock salt overnight. Afterward, they are rinsed with water and placed in containers for pickling. Then, 1 tablespoon of salt and 2 liters of water are added to the containers. Weights are placed on top to keep the turnip pieces submerged in water, and the container is sealed. After letting it rest at room temperature for 15 days, Çortutu becomes ready for use. Preparation of Erzurum Çortutu Beet (Approximately for 4 people): Ingredients: - 130 g Çortutu - 2 tablespoons butter - 1 tablespoon tomato paste - 500 g beef (It can be bone-in meat, meat chunks, or brisket) or 150 g sautéed beef - 1 tea glass fine bulgur - 1 teaspoon red pepper flakes - 1 medium-sized onion If bone-in meat, meat chunks, or brisket is used, add water to cover the meat and cook it in a pressure cooker for about 45 minutes. Skip this step if sautéed beef is used. Saute the chopped onion in butter, add tomato paste, and mix. Then, add the cooked meat or sautéed beef. Çortutu is soaked in water for 10 minutes and drained before being added to the dish. Add bulgur and red pepper flakes, then cook on low heat for 30 minutes. Erzurum Çortutu Beet is ready to be served after resting for 30 minutes.