Diyarbakir Ear Soup Description and Distinctive Features of the Product: Diyarbakır Ear Soup is a soup made by combining a mixture of raw minced meat with small squares of dough, frying them, and then adding a meat broth mixture. It is served hot. The dough for the soup is made from wheat flour, egg, salt, and water. The texture of the dough is soft, resembling the consistency of an earlobe, and when shaped, it takes the form of an ear, which is how the dish gets its name, "Ear Soup." The meat broth is made by roasting flour and then adding clarified butter, meat broth, and a beaten egg mixed with lemon juice, followed by boiling. The minced meat used in this dish is sourced from 1-year-old lambs. The history of Diyarbakır Ear Soup stretches back many years and holds significant importance in the culinary culture of Diyarbakır. Its unique combination of ingredients and distinctive preparation method are closely tied to the region, which plays a major role in its reputation. Production Method: The lamb minced meat, clarified butter, and flour used in preparing Diyarbakır Ear Soup are preferably sourced from the local region. The minced meat comes from 1-year-old lambs. Ingredients for 6 servings of Diyarbakır Ear Soup: - 450 g bread wheat flour - 2 eggs - 250 g minced lamb - Juice of ½ lemon - 50 g clarified butter - 5 g black pepper - 20 g salt - 1 liter meat broth - 300 ml water To make the dough, combine 400 g of flour, 1 egg, 10 g of salt, and 300 ml of water, then knead until a soft dough forms. Roll it out with 20 g of flour and cut it into 2x2 cm squares. For the filling, season the minced meat with salt and black pepper. Place the filling in the center of each dough square, covering one-fourth of the square. Fold the remaining three-fourths of the dough over the filling, shaping it to resemble an ear. Press the edges to seal and prevent any spillage. The folded, ear-shaped dough is then deep-fried in hot oil in a pot, stirring continuously. In a separate pot, roast 30 g of flour over low heat until it turns pink. Add clarified butter and meat broth, and bring the mixture to a boil. Beat the yolk of an egg with lemon juice, and while stirring, slowly add a spoonful of boiling meat broth to temper the yolk. Add this egg mixture to the boiling meat broth, and allow it to come to a boil. Diyarbakır Ear Soup is served hot, with the fried dough placed first, followed by the meat broth mixture poured over it.