Diyarbakir Meat Eskenesi Dinner Product Description and Distinctive Features: Diyarbakır Meat Eşkene is a dish made using lamb chops, onions, tomato paste, butter, red pepper flakes, black pepper, and salt. The lamb used in its preparation comes from 1-year-old lambs of the Karakaş breed, while the butter is sourced from the milk of a hairy goat. When served, Diyarbakır Meat Eşkene is accompanied by pilaf made from Karacadağ Rice, which is registered under the geographical indication number 337, along with eşbabiye (a type of pastry) and a choice of incaz or karaş compote. With a rich history, Diyarbakır Meat Eşkene plays an important role in the culinary culture of Diyarbakır. It is often featured on tables during special events like condolences, holidays, and weddings in Diyarbakır. The dish follows a production method unique to the region, linking its reputation closely with the geographical area where it is made. Production Method: Ingredient List (for 6 people): - 1 kg pounded lamb chops - 1 onion - 1 tablespoon tomato and pepper paste - 3 tablespoons butter - 1 teaspoon red pepper flakes - 1 teaspoon black pepper - 20 g salt - Water The butter, tomato paste, and pepper paste used in the preparation of Diyarbakır Meat Eşkene are sourced from the designated geographical region. The lamb meat comes from the Karakaş breed sheep raised locally, specifically those that are one year old. The butter is derived from the milk of the hairy goat. Preparation: The lamb chops are pounded and seasoned with finely chopped onions, salt, and red pepper flakes. This mixture is then rubbed onto the meat. In a pot, butter is melted, and the seasoned meat is fried in it. In a separate pot, the tomato paste is sautéed in oil, after which the meat and its juices are added. Hot water is poured into the pot, the lid is placed on, and it is simmered over low heat. Diyarbakır Meat Eşkene is served hot, accompanied by pilaf made from Karacadağ Rice, alongside eşbabiye and a choice of incaz or karaş compote.