Diyarbakır Dry Stuffed Description and Distinctive Features of the Product: Diyarbakır Kuru Dolma is a traditional stuffed dish made with Karacadağ Rice, which is officially registered as a geographical indication under number 337, minced meat from 1-year-old lambs of the Karakaş breed, sumac juice, and dried peppers and eggplants. A 1950 publication, which includes fasting meals, holiday dishes, olive oil-based recipes, meats, and more from Diyarbakır, references this dish. Diyarbakır Kuru Dolma is specifically mentioned in this source. The rich history of Diyarbakır Kuru Dolma is closely tied to the region's geographical identity. Production Method: In the preparation of Diyarbakır Kuru Dolma, the minced meat is made by finely chopping the meat from 1-year-old lambs of the Karakaş breed, a local sheep breed from the Diyarbakır region. Ingredients (for 6 servings): - 500 g minced lamb - 2 cups of Karacadağ Rice - 20 dried peppers - 20 dried eggplants - 2 medium-sized onions - 1 bunch (100 g) parsley - 1 tablespoon of pepper paste - 1 tablespoon of tomato paste - 1 cup vegetable oil - 2 tablespoons of butter - 1 tablespoon dried thyme - 1 tablespoon red pepper flakes - 1 teaspoon black pepper - 1 cup sumac - 1 teaspoon salt Preparation, Cooking, and Serving: Sumac is soaked in 3 cups of water and left overnight in warm water or soaked in hot water for 2 hours to soften. The eggplant and peppers are boiled for 10 and 5 minutes, respectively, to soften. Once softened, they are removed from the hot water and drained to prevent them from falling apart. For the filling, rinse and drain the Karacadağ Rice, then place it in a bowl. Add the minced meat, finely chopped onions, and parsley, and mix well. Next, add pepper paste, tomato paste, vegetable oil, butter, dried thyme, red pepper flakes, black pepper, and salt. Mix everything thoroughly to ensure the spices are evenly distributed with the rice and meat. The softened dried peppers and eggplants are carefully stuffed with the filling, making sure to fill them about 2/3 full. To keep the filling from overflowing, pair the mouth of a dried pepper with the mouth of a dried eggplant, then arrange them horizontally in a pot. Pour the steeped sumac juice over the stuffed vegetables. Add enough water to cover them, and cook on low heat with the lid on. Diyarbakır Kuru Dolma is served hot on a plate.