Erzurum Gliko Product Description and Distinctive Features: Erzurum Gliko; a dish made by preparing small bulgur and wheat flour dumplings with water and salt, then boiling them and pouring yogurt (with or without garlic) and hot butter over them. Optionally, a sauce prepared with tomato paste, red pepper, mint, and sunflower oil can be poured over the dish. The dumplings, prepared with fine bulgur, wheat flour, water, and salt, have a size of approximately 4-5 cm and are referred to as "gliko" within the geographical region.Erzurum Gliko has a long history and holds significant importance in the culinary culture of the Erzurum province. Therefore, it is associated with the geographical area. Production Method: Erzurum Gliko Ingredients: - 300 g fine bulgur - 900 ml water - 200 g wheat flour - 20 g salt Ingredients for Erzurum Gliko Topping: - 40 g butter - 2 cloves of garlic - 500 g yogurt Ingredients for Erzurum Gliko Sauce (optional): - 15 g tomato paste - 6 g red pepper - 2.5 g mint - 3.5 g salt - 120 ml sunflower oil The cleaned and washed bulgur is cooked in a pot with water and 5 g of salt until it softens. After cooking, the bulgur is stirred, and when it cools down, wheat flour is gradually added while stirring. It is kneaded for 1-2 minutes until a homogeneous mixture is obtained. Pieces of bulgur dough are taken and shaped into long dumplings about 4-5 cm in size by squeezing them in the palm. If shaping the dumplings is challenging, a small amount of flour can be added. The prepared dumplings are boiled in a wide pot with water and 15 g of salt. They are then removed from the pot using a skimmer. In a bowl, butter is melted. Yogurt (with or without garlic) is prepared. Over the boiled dumplings, first yogurt and then hot butter are poured. The serving of Erzurum Gliko is done by optionally pouring a sauce prepared with tomato paste, red pepper, mint, and sunflower oil over it.