Diyarbakir Ayvali Meatballs Description and Distinctive Features of the Product: Diyarbakır Quince Meatballs is a traditional regional dish made by cooking meatballs, which are prepared with lamb mince and various spices, together with slices of quince. With a rich history, Diyarbakır Quince Meatballs hold an important place in the culinary culture of Diyarbakır. The dish has a unique preparation method that is specific to the region, which strengthens its connection to the geographical area and enhances its reputation. Production Method: In the production of Diyarbakır Quince Meatballs, preferably quinces grown within the geographical boundary are used. Ingredients (for 6 people): - 1 kg lamb mince - 1 kg quince - 40 g tomato and pepper paste - 200 ml vegetable oil - 10-15 g black pepper - 10-15 g cumin - 10-15 g coriander - 15-20 g salt - Water (as needed to cover) Preparation: In a bowl, the minced meat is mixed with salt and spices to create the meatball mixture. Small portions of the mixture are taken, shaped into walnut-sized balls, flattened, and placed on a plate to rest. The quinces are washed and sliced lengthwise. In a pot, the quince slices are fried in hot oil. Tomato and pepper paste are added, and the quinces are sautéed until the paste is evenly blended into the oil. Hot water is poured over the well-sauteed quinces. Once the water reaches a boil, the meatballs are added and cooked over low heat. Once the meatballs are cooked through, the pot is removed from the heat. Diyarbakır Quince Meatballs are served hot along with the cooking liquid.