Erzurum Sour Stuffed Product Description and Distinctive Features: Erzurum Sour Stuffed Grape Leaves; a stuffed grape leaf dish produced within the geographical region by wrapping the dolma filling, prepared with medium-fat ground beef, onions, tomato paste, sour plums, or cornelian cherries, rice, black pepper, and salt, in grape leaves. The sour taste in Erzurum Sour Stuffed Grape Leaves is derived from the inclusion of sour plums. It is served with garlic yogurt poured over the top. The sour plums used in the production of Erzurum Sour Stuffed Grape Leaves are locally known as "salor" within the geographical region. The dish has a long history and holds significance in the culinary culture of the Erzurum province. Therefore, it is associated with the geographical area. Production Method: For making Erzurum Sour Stuffed Grape Leaves for 4 people, the required ingredients and production method are outlined below. Ingredients: - 500 g medium-fat ground beef - 250 g fresh or pickled grape leaves - 40 g tomato paste - 2 medium-sized onions - 250 g sour plums (salor) or cornelian cherries - 75 g rice - 400 - 500 ml water - 7 g black pepper - 8 g salt - 500 g strained yogurt - 5 cloves of garlic Finely chop the sour plums or cornelian cherries and place them in a pot. Add 150 ml of water and heat for 10-15 minutes to ensure the homogeneous melting of the plums.For the dolma filling, mix finely chopped onions, rice, ground beef, melted sour plum mixture, tomato paste, salt, black pepper, and 100 ml of water in a bowl. If using pickled grape leaves, soak them in hot water for a while to reduce saltiness and soften them, then drain excess water. Separate the tough parts of the grape leaves, and place the shiny side outside. Put the filling in the middle of the leaf and roll it tightly. Arrange the rolled dolmas in a pot with a layer of leaves at the bottom, cover with a plate, add 100 ml of water, and cook over low heat for about 15 minutes until the leaves soften. Add 200 ml of hot water if needed during cooking based on the softening status of the leaves. Grate the garlic and mix it with strained yogurt. After cooking, pour garlic yogurt over the Erzurum Sour Stuffed Grape Leaves and serve hot.