Diyarbakir İncaz Hosafi Description and Distinctive Features of the Product: Diyarbakır İncaz Hoşafı occupies an important spot in the culinary tradition of Diyarbakır. The preparation of Diyarbakır İncaz Hoşafı follows a distinct production method that is unique to the mentioned geographical region. Diyarbakır İncaz Hoşafı is a distinctive type of compote that originates from the Diyarbakır region. It is traditionally prepared by boiling dried or fresh plums with water and white granulated sugar. The plums used in this recipe are locally referred to as "incaz," which is why the dish is popularly known among the locals as "Diyarbakır İncaz Hoşafı". What makes this compote unique is the specific ingredients and traditional preparation method that reflect the culinary identity of the area. Its distinctiveness and reputation are directly tied to the geographical location where it is crafted. Production Method: Ingredients and Approximate Quantities (for 6 servings): - 0.5 kg dried and/or fresh plums - 1 liter water - 1 kg white granulated sugar The plums used in the making of Diyarbakır İncaz Hoşafı are ideally harvested from the designated geographical region. For this compote, red and green plums are especially favored. Preparation: Begin by thoroughly cleaning and washing the plums. Once washed, place them into a pot and add approximately 1 liter of water. Boil the plums until they start to soften, which takes around 15 minutes. Then, add the white granulated sugar to the pot and continue boiling for an additional 5 minutes. Once finished, remove from heat and allow the compote to rest. Diyarbakır İncaz Hoşafı is best enjoyed when served cold. Optionally, it can be enhanced with the addition of cloves and/or cinnamon before serving.