Erzurum Hink Meal Product Description and Distinguishing Features: Erzurum Hink Dish; a dish produced in the village of Azaplı in the Horasan district of the Erzurum province, involving a pocket-shaped dough filled with colostrum milk (mouth milk), wheat flour, eggs, water, and salt, and then boiled in water. The inner filling of the dish is prepared with medium-fat minced beef, tomato paste, onion, butter, dried basil, red pepper, dried mint, salt, black pepper, and cumin, mixed with colostrum milk beaten with eggs before being filled into the dough. Erzurum Hink Dish, with a long history within the geographical boundary, holds a significant place in the culinary culture of the Azaplı Village. Its production is characterized by the use of colostrum milk, making it unique to the geographical region. For these reasons, it is associated with a geographical boundary and has gained recognition.Translation of specific culinary terms may vary, and local names for dishes might not have direct equivalents in English. Production Method: The dough components are thoroughly mixed in a deep bowl and kneaded on a firm surface until a stiff dough is formed. From the prepared dough, pieces of about 3 cm are taken, rolled by hand into cylinders with a diameter of 4 cm, and then cut into small pieces with a knife, resulting in pieces about 4 cm in width. The dough pieces are sprinkled with flour, stretched by hand, and given a pocket shape. In a pot, melted butter is combined with finely chopped onions and minced meat. The mixture is sautéed until the onions are pinkish. Tomato paste, red pepper, salt, dried basil, dried mint, black pepper, and cumin are added, and the mixture is sautéed for about 5 more minutes until it becomes homogeneous, creating the inner filling. Colostrum milk is boiled and then cooled. In a separate bowl, it is thoroughly beaten with an egg and mixed with the inner filling. This mixture is then filled into the dough pockets, each with about 15 grams, and the openings of the dough pockets are sealed tightly.Salt is added to boiling water in a pot, and the filled dough pockets are boiled in this water for approximately 8-10 minutes. After cooking, the dough pockets are drained and removed from the water. The Erzurum Hink Dish is served hot.