Erzurum Egg Rice Description and Distinguishing Features of the Product: Erzurum Egg Pilaf is a dish made by preparing a dough with eggs, wheat flour, and salt, rolling it out with a rolling pin, cutting it into approximately 2 mm thick and 25 cm long strips, and boiling these strips in salted water. After boiling, butter is poured over them to complete the dish.It is possible to preserve the thin strips prepared for Erzurum Egg Pilaf by letting them dry at room temperature for a day for later use.Erzurum Egg Pilaf has a history that dates back and holds a significant place in the culinary culture of Erzurum. Therefore, it has a distinct connection with the geographical boundary. Production Method: Ingredients: - 1 kg wheat flour - 40 g butter - 6 eggs - 11 g salt Eggs and salt are beaten in a deep bowl. Slowly add flour and knead the mixture. The resulting dough is placed on a hard surface, kneaded until it becomes firm, covered with a damp cloth, and allowed to rest for 20 minutes.From the rested dough, small balls are taken and rolled out into 6 sheets with a thickness of 2 mm and a diameter of 65 cm using a rolling pin. The rolled-out sheets are cut into strips of approximately 25 cm in length and placed on a pre-floured tray. 24 g of salt is added to 2 liters of boiling water, and the dough strips are boiled in this water. After removing from the water, the strips are drained, and melted butter is poured over them. Erzurum Egg Pilaf is then served on a plate, hot, and optionally sprinkled with chopped walnuts on top.For later use, the dough strips can be preserved by letting them dry at room temperature for a day. They are then placed in cardboard boxes or glass jars and stored in a cool, dry environment or in the freezer bags in the deep freezer.