Diyarbakir Kenger Meftunesi Description and Distinctive Features of the Product: Diyarbakır Kenger Meftunesi is a traditional meal originating from Diyarbakır province, made using kenger (Gundelia tournefortii), lamb meat, clarified butter, sumac, tomato paste, garlic, red pepper flakes, and salt. A key ingredient, kenger, grows naturally at high elevations, is harvested during spring, and can be preserved by pickling or freezing. The lamb meat used is sourced from Karakaş breed lambs around one year old, while the clarified butter is traditionally produced from the milk of Angora goats. The origins of Diyarbakır Kenger Meftunesi stretch far back in time, and the dish holds a prominent role in Diyarbakır’s culinary heritage. It is a staple served on important occasions such as festivals, weddings, and condolence gatherings, reflecting its cultural significance and regional identity. Preparation Method: The lamb meat, kenger plant, clarified butter, sumac, and tomato paste used in this dish are typically locally sourced from within the defined geographical region. Below are the ingredients and method for preparing Diyarbakır Kenger Meftunesi for 6 people: - 1 kg kenger - 500 g lamb meat - 60 g clarified butter - 40 g tomato paste - 100 g whole sumac - 600 ml water - 4–5 cloves of garlic - 5 g salt - 5 g red pepper flakes - 50 g wheat flour To begin, sumac berries are soaked in water for 30 minutes and then strained to extract the flavorful liquid used later in the cooking process. Kenger is thoroughly cleaned, rinsed, and roughly chopped. To prevent discoloration, it is soaked in water mixed with wheat flour. After the soaking process, the kenger is drained well. If preserved kenger (either frozen or pickled) is used in place of fresh kenger, it should be boiled for about 30 minutes to soften. Lamb meat is first washed and seasoned with salt, then sautéed in melted clarified butter in a cooking pot. Next, tomato paste and red pepper flakes are added, followed by the prepared kenger, and the mixture is gently stirred. Add strained sumac water along with additional water until the ingredients are fully covered. The dish is simmered until the lamb becomes tender. Diyarbakır Kenger Meftunesi is served hot, topped with crushed garlic, and is allowed to rest briefly before serving to enhance the flavor.