Diyarbakir Kabak Meftunesi Description and Distinctive Features of the Product: Diyarbakır Kabak Meftunesi is a traditional dish made by cooking winter squash together with meat sourced from one-year-old Karakaş breed lambs. A notable feature of this dish is the use of sumac-infused water during cooking, and the addition of crushed garlic after the dish is finished. Letting it rest briefly before serving is another region-specific culinary detail that sets this meal apart. The type of squash used in the preparation of Diyarbakır Kabak Meftunesi is a winter variety known by its Latin name, Cucurbita moschata. It is typically harvested at the end of summer and enjoyed from autumn onwards. Diyarbakır Kabak Meftunesi holds a significant role in the culinary heritage of Diyarbakır thanks to its distinct cooking method. Its strong connection to the geographical region and the traditional use of sumac-infused water give the dish its unique character and flavor. Production Method: The winter squash, lamb meat, and sumac used in the production of Diyarbakır Kabak Meftunesi are sourced from the specified geographical region. Ingredients (for 6 people): - 1.5 kg winter squash - 0.5 kg lamb meat - 2 tablespoons clarified butter - 1 tablespoon tomato paste - 1 cup whole sumac - 4-5 cloves of garlic - 1 teaspoon salt - 1 teaspoon red pepper flakes Preparation, Cooking, and Serving: To extract both the color and flavor of the sumac, combine it with three parts water and allow it to steep thoroughly. Once infused, strain the liquid. Peel and chop the winter squash into large cubes. Rinse the lamb meat, sprinkle it with salt, and then sauté it in melted clarified butter. Stir in some tomato paste and red pepper flakes to enrich the flavor. Layer the squash over the meat and pour in a mix of regular water and strained sumac water until the ingredients are fully covered. When the meat is fully cooked, finish by adding crushed garlic and allow the dish to rest briefly before serving.