Murtuga Description and Distinguishing Features of the Product: In the province of Van, which has hosted travelers throughout history due to its location on the Silk Road, a breakfast culture has emerged where dairy products, clotted cream, honey, Murtuğa, tereyağı (a type of butter), cacık (yogurt with vegetables), kavut, rose jam, ilitme, and çörek (bread) are served, mainly because the local population is primarily engaged in animal husbandry. Yogurt, cacık, and piyaz are added to the menu in the summer months, while honey-molasses and tahini are added in the winter months. Since the opening of the first breakfast salons in 1947, typically located in the narrow streets of Van, opening with the first light of the day and closing before sunset, these establishments only serve breakfast. In addition to these businesses, Murtuğa has been an indispensable part of Van breakfasts both in the past and today. The emergence of Murtuğa in Van is rooted in the need of the local people to create a delicious and satisfying food with limited resources and simple ingredients during times of war in the Van region, which has witnessed wars throughout history. Murtuğa was included in the menu of the Van Breakfast, which entered the Guinness Book of World Records as the world's largest table with 51,793 people during an open-air breakfast event in June 2014. Production Method: Murtuğa is made by cooking a mixture of flour, egg, butter, and salt. All the ingredients used in the production will comply with the relevant regulations of the Turkish Food Codex. In the preparation of the product, a mixture called "çörek içi" (inside the çörek) is prepared. Çörek içi is named so because it is also used as an internal ingredient in çörek (bread). Ingredients for Murtuğa (for 4 people): 120 g whole wheat flour 100 g butter 1 egg (60 g) In a copper pot, 100 grams of butter is melted over low heat, 2 grams of salt is added, and 120 grams of flour is added. It is continuously stirred with a wooden spoon to roast. This mixture is called "çörek içi." In a separate bowl, one beaten egg is gradually added to the roasted flour while stirring. After adding the egg, it is cooked for an additional 2 minutes, stirring occasionally until it puffs up. Murtuğa is served hot for breakfast. It can be consumed plain or presented with salt, honey, or jam.