Diyarbakir Kenger Borani Description and Distinctive Features of the Product: Diyarbakır Kenger Boranisi is a traditional dish prepared by coating and frying the kenger plant, scientifically named Gundelia tournefortii, before it is cooked thoroughly. It is typically served cold, topped with a mixture of strained yogurt and crushed garlic. The kenger plant used in this dish is known to grow at high altitudes and is typically harvested during spring. It can be stored by freezing or pickling for later use. The strained yogurt is made by filtering yogurt that comes from the milk of Karakaş breed sheep, while the butter used in the dish is produced from Angora goat's milk. Diyarbakır Kenger Boranisi is rooted in local culinary traditions and has a recognized connection to the geographical identity of the region. Production Method: The kenger and strained yogurt used in the production of Diyarbakır Kenger Boranisi are sourced from the geographical boundary. Ingredients (for 6 servings): - 1.5 kg kenger - 2.5 cups strained yogurt - 1 tablespoon wheat flour - 1 onion - 1 tablespoon butter - 4 cloves of garlic - 1/4 cup water Preparation, Cooking, and Serving: The kenger plant is first cleaned, thoroughly washed, and roughly chopped. To prevent it from discoloring, it is lightly coated with flour. Chopped onions are then added, and the mixture is sautéed in a pot. Afterward, water is poured in, and the cooking process continues until the kenger absorbs the liquid. Once cooked, it is taken off the heat and left to cool completely. Diyarbakır Kenger Boranisi is traditionally served cold, either by drizzling garlic-infused strained yogurt on top or by mixing it directly into the dish.