Mengen Raised Stuffing Description and Distinguishing Features of the Product: Mengen Kaldırık Dolması is a dish made by wrapping a filling consisting of corn flour, wheat flour, onions, milk, sunflower oil, yogurt, and salt in the leaves of the kaldırık plant and cooking it. It is served with yogurt, and optionally, near the end of cooking, clotted cream or cream can be added.Kaldırık (Trachystemon orientalis L.) is an edible plant with blue-purple flowers, collected in March-April, known as hodan within the geographical boundary. The harvested leaves can be used fresh for the production of Mengen Kaldırık Dolması or can be lightly boiled, preserved in the freezer, or dried in the shade for later use. Mengen Kaldırık Dolması has a long history and holds an important place in the culinary culture of the Mengen district. It has a production method specific to its geographical boundaries. Therefore, it is associated with the geographical region. Production Method: The kaldırık leaves used in the production of Mengen Kaldırık Dolması are collected from the forested areas within the geographical boundary, dried on a clean cloth in the shade, and stored in a dry and cool environment. Ingredients for 8 servings of Mengen Kaldırık Dolması: - 50 g dried kaldırık leaves - 240 g corn flour - 120 g wheat flour - 500 ml milk - 2 medium-sized onions - 100 ml sunflower oil - 100 g clotted cream or cream (optional) - 200 g yogurt - 2 cloves of garlic (optional) - 80 g tomato paste (optional) - 8 g salt Instructions: 1. Boil the dried kaldırık leaves with 10 ml of sunflower oil and 6 g of salt in water. Place them in a bowl of cold water to make the leaves suitable for rolling. 2. Prepare the filling by mixing corn flour, wheat flour, milk, sunflower oil, 1 grated onion, and 6 g salt. 3. Place 1 teaspoon of the filling on each boiled kaldırık leaf, roll them, and arrange them in a pot. 4. Add enough water to cover the tops of the dolmas, and let them cook for about 40 minutes. 5. Finely chop 1 onion and sauté it with 20 ml of sunflower oil. Optionally, add tomato paste and pour it over the dolmas in the pot. Near the end of cooking, optionally add clotted cream or cream to the pot. 6. Mix yogurt with 6 g of salt and optionally crushed garlic. Pour the mixture over the Mengen Kaldırık Dolması on the serving plate. Serve and enjoy!