Diyarbakir Liver Kebab Product Description and Distinctive Features: Diyarbakır Liver Kebab is a traditional kebab made using lamb liver, lamb tail fat, red chili powder, salt, dried thyme, coriander, and ground sumac. The lamb liver used in this dish is sourced from one-year-old lambs. The liver is cooked on skewers and served alongside lavash bread. The history of Diyarbakır Liver Kebab goes back many years. It holds an important place in the culinary culture of Diyarbakır, with its reputation being closely tied to the geographical region where it originates. Production Method: The lamb liver, lamb tail fat, and spices used in the preparation of Diyarbakır Liver Kebab are preferably sourced from the geographical region. The ingredients required for approximately 4 servings of Diyarbakır Liver Kebab are as follows: 500 g lamb liver, 150 g lamb tail fat, 50 g red chili powder, 50 g salt, 50 g dried thyme, 50 g coriander, 50 g ground sumac. Diyarbakır Liver Kebab is prepared on skewers that are approximately 60 cm long. The skewers are arranged in the following sequence: 1 liver, 1 tail fat, 2 livers, 1 tail fat, and 1 liver. Once the spices and ingredients are threaded onto the skewers, they are seasoned with the spices. The skewers are then rotated on a flameless fire at a 180-degree angle to ensure even cooking. It is important not to overcook the Diyarbakır Liver Kebab as it can cause it to dry out, which is undesirable. The Diyarbakır Liver Kebab is served on lavash bread without removing it from the skewers. To maintain warmth, 3-4 pieces of lavash bread, each about 10 cm long, are placed on top of the skewers. Optionally, grilled tomatoes and chili peppers can be added to enhance the dish's presentation.