Erzurum Kavut Size Description and Distinguishing Features of Erzurum Kavut Haşılı: Erzurum Kavut Haşılı is a dessert produced in the Erzurum province, made by mixing kavut (a roasted and ground wheat product), salt, and hot water, spreading it on a tray, creating a hollow in the center, filling it with honey or mulberry molasses, and then pouring melted butter on top. It is served hot, and the consumption involves taking a spoonful of kavut haşılı, dipping it in honey or molasses for sweetness, and then eating. The consistency of Erzurum Kavut Haşılı is dense, and its color is dark brown. Optionally, it can be served with a glass of milk.In the geographical region, kavut is obtained by roasting bread wheat on a hot griddle, grinding it into flour using stone mills, including the wheat husk. The prepared kavut contains bran. The desserts made with kavut in the geographical region are referred to as "kavut haşılı." The history of Erzurum Kavut Haşılı dates back many years and holds a significant place in the culinary culture of Erzurum. It has a component selection specific to the geographical region, which is why it is associated with the geographical boundary. Production Method: The components and production method for making Erzurum Kavut Haşılı for 4 people are provided below. Components: - 420 g kavut - 360 ml water - 8 g salt - 30 g butter - 40 g honey or mulberry molasses - 250 ml milk (optional during serving) Preparation of Erzurum Kavut Haşılı: Kavut is prepared by roasting bread wheat at 50°C for 30 minutes, stirring, and grinding it into flour using stone mills. In a large bowl, kavut and salt are combined. Hot water is poured over it, and it is stirred until a solid mixture is obtained. The mixture is spread on a large tray, a hollow is created in the center, and honey or mulberry molasses is placed in the hollow. Melted butter is drizzled on top. The serving of Erzurum Kavut Haşılı is done while it is still hot. Optionally, it can be served with a glass of milk.