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Evelik is a traditional dish that originally belongs to the Gumushane region, cultivated in its mountains, a type of dolma that is frequently cooked in the entire Caucasus region, especially in Gumushane. Rice or bulgur can be used in the filling, which can be made with either meat or olive oil, wrapped Stuffing and cooked in a pot by adding meat with bones, olive oil, tomato paste and water.
