Diyarbakir Mastava Vaccine Dinner Description and Distinctive Features of the Product: Diyarbakır Mastava Soup is a prominent dish in the culinary culture of Diyarbakır. The preparation of Diyarbakır Mastava Soup follows a unique production method that is specific to the mentioned geographical region. In the preparation of Diyarbakır Mastava Soup, ingredients such as yogurt, rice, coarse bulgur, egg, wheat flour, water, salt, butter, and grape molasses are used. This dish is also commonly referred to as "Ayran Aşı" by the locals. The uniqueness and fame of Diyarbakır Mastava Soup are closely tied to the geographical region where it is prepared, standing out in terms of the ingredients and the preparation method. Production Method: Ingredient List and Average Quantities Used (for 6 people): 1 cup each of coarse bulgur and rice, 2 kg yogurt, 100 g wheat flour, 1 liter water, 1 egg, 10 g salt. For the topping mixture: 75 g butter and 75 g grape molasses. In the preparation of Diyarbakır Mastava Soup, ingredients like bulgur, rice, butter, and grape molasses are ideally sourced from the specified geographical region. Additionally, sheep's milk is typically used for the production of yogurt. Preparation: In a large pot, yogurt, wheat flour, egg, salt, and water are combined and mixed thoroughly. The pot is then placed on the stove, and the mixture is continuously stirred to avoid any settling or curdling. Next, bulgur and rice are added, and by stirring, they are allowed to cook. Once the bulgur and rice are fully cooked, the dish thickens. The pot is then removed from the heat and allowed to rest for approximately 10 minutes. For the topping, butter is melted in a pan, combined with grape molasses, and lightly roasted. This topping mixture is then poured over the Diyarbakır Mastava Soup just before serving.