Ordu Roasted Galdirik Product Description and Distinguishing Features: Ordu Galdirik Saute is a dish made by boiling the stems of the plant known by its Latin name Trachystemon orientalis, separating the leaves and flowers, and then sautéing the boiled stems with dry onions, sunflower oil, and salt. It is commonly served with a sprinkle of black pepper and red pepper flakes. Alternatively, green onions or leeks can be used instead of dry onions, and butter can be added optionally. Since the plant is referred to as "kaldirik," "ıspıt," "hodan," and "balık otu" within a geographical boundary, Ordu Galdirik Saute is also known as kaldirik, ıspıt, hodan, or balık otu sauté.Galdirik plants grow naturally and are harvested between May and September. During the growing season, fresh galdirik plants are used, while for other times of the year, they are preserved in brine or frozen for later consumption. The taste of galdirik has a mushroom-like aroma. The history of Ordu Galdirik Saute dates back to ancient times and holds significance in the culinary culture of the geographical boundary. It is often presented during festivals and similar events held within the geographical boundary, establishing a connection between the dish and its regional origin. Production Method: Ingredients: 1 kg galdirik plant 2 mediumsized onions (or optionally green onions or leeks) 5060 ml sunflower oil 1520 g butter (optional) 1015 g salt 2 g black pepper 5 g red pepper flakes Preparation: Clean the galdirik plants, remove the leaves and flowers, wash the stems, and cut them into 23 cm pieces. Boil the stems in boiling water for 1015 minutes, then drain and rinse them in cold water. Diced onions are sautéed in sunflower oil until they turn pink. Optionally, add butter, galdirik stems, and salt to the sautéed onions, and cook over low heat for 35 minutes, stirring occasionally. Ordu Galdirik Saute is served hot, with a sprinkle of red pepper flakes and black pepper on top.