Diyarbakır Lebeni Description and Distinctive Features of the Product: Diyarbakır Lebenisi is a prominent dish in the culinary traditions of Diyarbakır. The preparation process of Diyarbakır Lebenisi follows a unique production method that is specific to the geographical region mentioned. The preparation of Diyarbakır Lebenisi involves ingredients such as yogurt, coarse bulgur, chickpeas, water, yarpuz (a type of mint), and salt. The yarpuz plant, scientifically known as Mentha longifolium, is used in its fresh or dried form, adding a distinctive flavor and aroma to the dish. The uniqueness and reputation of Diyarbakır Lebenisi are closely linked to the geographical area where it is made, setting it apart due to its specific ingredients and preparation method. Production Method: Ingredient List and Average Quantities Used (for 6 people): - 2 kg yogurt - 2 liters water - 1.5 kg coarse bulgur - 2 cups boiled chickpeas - 1 tablespoon yarpuz (fresh or dried) - 10 g salt In the preparation of Diyarbakır Lebenisi, ingredients such as coarse bulgur and yogurt are preferably sourced from the specified geographical region. Typically, sheep's milk is used for making the yogurt. Preparation: First, the coarse bulgur is thoroughly washed and soaked. In a large container, water is mixed with the yogurt in equal parts to create a buttermilk-like consistency. The soaked bulgur and boiled chickpeas are then added and stirred until the mixture begins to boil. As it nears completion, yarpuz (mint) with its leaves removed, and salt are added. The dish is allowed to cook, ensuring that the yarpuz imparts its distinctive flavor and aroma. Finally, the cooking process is completed.