Erzurum Ravioli Description and Distinguishing Features of the Product: Erzurum Dumplings / Erzurum Hıngeli; it is made by boiling small squares of dough filled with minced beef and onions in water, folded into a triangular shape. The dish is served with a sauce consisting of yogurt or butter, tomato paste, mint, and red pepper poured over the dumplings.The most important component of Erzurum Dumplings / Erzurum Hıngeli is the dough, which needs to be kneaded very well. The thickness of the rolled dough is 2 mm. The dumplings are obtained by cutting the dough into 4x4 cm squares. Erzurum Dumplings / Erzurum Hıngeli, with a history dating back in time, holds significant importance in Erzurum's culinary culture. Therefore, it has a reputation associated with the geographical region. Production Method: The minced meat used in Erzurum Dumplings / Erzurum Hıngeli is obtained from beef raised in Erzurum. Extensive animal husbandry is practiced in Erzurum, allowing animals to graze in pastures and resulting in high-quality meat.The filling of Erzurum Dumplings / Erzurum Hıngeli is prepared by mixing 250 g minced meat, 125 g grated onions, 10 g salt, and 5 g black pepper.For the dough of the dumplings, 500 g of flour and 100 ml of water are mixed to form a dough. The flour used in making Erzurum Dumplings / Erzurum Hıngeli should be first-class, with a high protein and gluten content. Gluten facilitates the stretching and folding of the dough during the kneading process. To increase the dough's elasticity, facilitate easy rolling, and prevent the texture of the dumplings from deteriorating during boiling, an egg is added to the dough, and the mixing process continues. The kneaded dough is divided into four equal parts, shaped into balls, and covered with a damp cloth for 20 minutes. To prevent sticking, the dough is placed on a floured surface and rolled into a thin sheet using a rolling pin until it reaches a thickness of 2 mm. The sheets are cut into 4x4 cm squares, and each piece is filled with 3 g of the minced meat filling, folded into a triangular shape, and sealed. The sealed dumplings are boiled in boiling water until cooked. The cooked Erzurum Dumplings / Erzurum Hıngeli are transferred to a serving plate. To prevent the dumplings from sticking together on the serving plate, hot butter is added. After boiling, Erzurum Dumplings / Erzurum Hıngeli are served with a sauce prepared by adding 25 g of tomato paste, 15 g of mint, and 15 g of red pepper to 50 g of butter, cooked homogeneously.