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Lor dolmasi, one of Bayburt’s geographically indicated dishes, continues to stand out as a visually striking and flavorful meal traditionally prepared for special occasions in northeastern Türkiye.
Widely regarded as one of the city’s signature dishes, lor dolmasi received geographical indication status in 2017. A geographical indication is a certification used in Türkiye and the European Union to identify products whose qualities or reputation are closely linked to a specific region. In Bayburt, the dish has long been prepared by local families and remains a staple main course during gatherings and celebrations.
At the heart of lor dolmasi lies a wild plant known locally as evelik, whose broad green leaves are used to wrap the filling. The plant is also referred to by several other regional names, including efelek, labada and develek. These leaves are typically harvested during the spring months, when they are fresh and tender enough to roll around the filling.
Elif Kalkan, a regional cuisine instructor at the Bayburt Municipality Family Life Center, explained that the seasonal nature of the plant plays a key role in the preparation of the dish. She said the filling begins with finely chopped onions sauteed in vegetable oil, followed by bulgur, a cracked wheat commonly used in Middle Eastern and Anatolian cooking, which is cooked together with milk.
After the mixture softens, fresh lor cheese, a mild, crumbly dairy product similar to ricotta, is added along with cream, butter and chopped green onions. Once blended, the filling is wrapped in softened evelik leaves and arranged in a baking tray before being cooked in the oven.
The preparation starts with briefly boiling the evelik leaves in hot water to soften them. Meanwhile, onions are sauteed with butter before bulgur and salt are mixed in and simmered with milk or water until the grains absorb the liquid.
The cooked bulgur mixture is then combined with lor cheese and cream, forming the filling. This mixture may also include chopped green onions depending on preference. Small portions are squeezed and wrapped inside the softened leaves, forming compact rolls that are placed in a greased baking tray.
A small amount of water is added to the tray before the dish is baked in the oven at about 180 degrees Celsius. Just before serving, melted butter is poured over the cooked rolls, giving the dish a richer aroma and glossy finish.
Ingredients (for four servings)
Preparation
Evelik leaves are briefly boiled in hot water until they soften.
Onions are sauteed in butter, then bulgur and salt are added.
About 350 milliliters of water or milk is added and the mixture is cooked on low heat until absorbed.
Lor cheese is placed in a bowl and mixed with cream and the cooked bulgur mixture. Chopped green onions can be added if desired.
The mixture is squeezed into portions and wrapped with evelik leaves. The rolls are arranged in a greased baking tray, 150 milliliters of water is added and they are baked at 180 degrees Celsius.
Before serving, melted butter is poured over the top.
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