Erzurum Tatar Pastry Product Description and Distinguishing Features: Erzurum Tatar Böreği is a pastry dish produced in the Erzurum province, made by rolling out dough prepared with wheat flour, eggs, salt, and water, cutting it into triangles, boiling it, and then pouring a sauce made with garlic yogurt, minced meat sauce, and finally, a sauce prepared with butter and red pepper. The minced meat sauce is prepared using lean ground beef, olive oil, parsley, black pepper, and salt. Erzurum Tatar Böreği, due to its resemblance to mantı (Turkish dumplings), is also known as "innerless mantı" within the geographical region. The dough for Erzurum Tatar Böreği is triangular, approximately 2 cm thick, with side lengths of about 5x3x3 cm. These dough pieces, when dried for later use, can be frozen at -4°C for preservation. The history of Erzurum Tatar Böreği dates back to ancient times, holding a significant place in the culinary culture of the Erzurum province. For this reason, it has a connection with the geographical region and is renowned there. Preparation of the Dough: In a bowl, flour, eggs, and salt are combined, and water is gradually added while kneading the mixture. The prepared dough is divided into 5 portions. Each portion is rolled out on a floured surface to a thickness of 2 cm, and long strips with a width of at least 5 cm are cut. The dough strips are then cut into triangles with side lengths of approximately 5x3x3 cm and placed on a tray after dusting with flour. After being spread out on a flat surface without touching each other, the triangular cut dough pieces are left to dry at room temperature for approximately 24 hours. After drying, they can be frozen at -4°C for later use. In a pot, 2 liters of water and 6 g of salt are boiled. Once the water is boiling, the triangular cut dough pieces are added and boiled for approximately 15 minutes or until cooked.In a bowl, yogurt, salt, and grated garlic are mixed to prepare garlic yogurt. In a pan, butter is heated, and red pepper flakes are added to prepare the sauce for the dish.Ground beef is sautéed in olive oil, and finely chopped parsley, black pepper, and salt are added. The mixture is cooked for an additional 1 minute to prepare the minced meat sauce.The boiled dough pieces are drained and placed on a serving plate. Garlic yogurt, minced meat sauce, and red pepper sauce are drizzled over the dough pieces, and the dish is served hot.