Diyarbakir Almond Paste Description and Distinctive Features of the Product: Diyarbakır Almond Paste / Diyarbakır Lebzuniye is a notable dessert in the rich culinary heritage of Diyarbakır. The Diyarbakır Almond Paste / Diyarbakır Lebzuniye is made through a distinctive production process that is exclusive to the region. In the making of Diyarbakır Almond Paste / Diyarbakır Lebzuniye, the primary ingredients are sugar, almond kernels, and water. Optionally, rose water, cinnamon, and/or cloves may be included. No artificial additives, flavors, or flavor-enhancing ingredients are used in the preparation. Diyarbakır Almond Paste / Diyarbakır Lebzuniye, distinguished by its ingredients and production process, is recognized for the specific geographic region where it is made, which adds to its fame and reputation. Production Method: Ingredient List and Average Quantities Used (for 6 servings): - 2 cups of white granulated sugar or powdered sugar, - 1 cup of almond kernels, - 1/3 cup of water, - Optionally, 30 ml of rose water, - Optionally, 5 g of spices (cloves and/or cinnamon). The almond kernels used in the creation of Diyarbakır Almond Paste / Diyarbakır Lebzuniye are ideally sourced from within the designated geographical area. The almonds are first boiled, then submerged in cold water, peeled, and dried. Afterward, the almonds and powdered sugar or granulated sugar (which has been crushed into powder) are placed in a large enough bowl or mortar. The almonds and sugar are carefully pounded and mixed until a smooth, uniform mixture is achieved. Water is then gradually added during the kneading process. Optionally, rose water, cloves, and/or cinnamon may be incorporated at this stage. The resulting dough is rolled out with a rolling pin on a flat surface to a thickness of about one finger. Finally, it is cut into square, equilateral quadrilateral, oval, or circular pieces and served to the consumer in this form.