Curd Stuffed
Bayburt Stuffed Curd - Bayburt
Bayburt Stuffed Curd
Stuffed curd is a dish identified with the province of Bayburt, made by the local people for many years and consumed fondly. Bayburt Curd Stuffed contains curd cheese and wild chard (evelik). The land structure of Bayburt province is very suitable for animal husbandry, and the presence of high pasture has highlighted pasture-based livestock breeding. For this reason, dairy products such as curd cheese, butter and cream are produced in the region. Wild chard, which is known as evelik herb (Rumex patientia) in the region and named as efelek, labada, develek, grows in abundance in the North Anatolian Regions. Evelik is a perennial herbaceous plant between 50 and 150 centimeters tall. It has a round, upright body, stem, elongated, elliptical structure. The margins of the leaves are branched. Green flowers in the form of clusters open in June and September. In appearance, it resembles sorrel, which it is from the same family. Evelik grass can be dried and used throughout the year. Evelik herb adds a tart flavor to the curd stuffing. Bayburt is the first city that comes to mind about stuffed curd, and it is identified with the city in terms of its reputation.
Bayburt Curd Stuffed Ingredients:
1 kg evelik (chard) herb (washed and sorted)
200 g bulgur with rice
500 ml of boiling water
1 kg Curd cheese
200 g chopped onion
200 g cream
50 g butter
10 g salt
Preparation of Bayburt Curd Stuffed:
Evelik leaves are boiled in boiling water to soften them. Onions are roasted with 10 g of butter, bulgur and salt are added to it, 350 ml of water is added and boiled over low heat until the water is gone. Curd is taken into a bowl and mixed with milk cream and boiled bulgur mixture. This mixture is squeezed and wrapped in leaves. It is arranged neatly on a greased tray, added 150 ml of water and baked in the oven at 180°C. While serving, the remaining butter is melted and poured over it.
