Diyarbakir Hircikli Meftunesi Description and Distinctive Features of the Product: Diyarbakır Hırçikli Meftunesi is a traditional dish made with lamb meat, dried eggplant with its stem, dried tomatoes, dried bell peppers, clarified butter, tomato paste, and sumac. In the Diyarbakır region, the dried eggplants with stems are called "hırçik." The origins of Diyarbakır Hırçikli Meftunesi date back to ancient times, and it holds a significant place in the culinary heritage of Diyarbakır. The production of this dish is closely tied to the specific conditions of its geographical region, thus linking it to the local identity and culture. Production Method: Ingredients for making Diyarbakır Hırçikli Meftunesi for 6 people: - 0.5 kg lamb meat - 400 g dried eggplant with stems (hırçik) - 50 g dried tomatoes - 50 g dried bell peppers - 2 tablespoons clarified butter - 1 tablespoon tomato paste - 1 cup whole sumac - 15 g salt Preparation: Soak whole sumac berries in 3 cups of hot water for about an hour. Cut the dried eggplants with their stems, and quarter the remaining parts. Boil the eggplants and stems in hot water until they begin to soften. Then, add the diced dried tomatoes and dried bell peppers to the boiling water. After a brief boil, drain the vegetables and soak them in lukewarm water. Wash the meat and sear it over high heat for 10 minutes. Add enough water to cover the meat, then cook it over medium heat for 1 hour. Once boiled, add clarified butter, tomato paste, drained vegetables, salt, and the strained sumac water to the meat. Let the mixture cook on low heat for about 30 minutes. Diyarbakır Hırçikli Meftunesi is served hot, and optionally, you can add 4-5 crushed garlic cloves on top.