Diyarbakir Meyir Soup Description and Distinctive Features of the Product: Diyarbakır Meyir Soup is a notable dish in the culinary heritage of Diyarbakır. The preparation of Diyarbakır Meyir Soup follows a unique production method that is specific to the mentioned geographical region. In the preparation of Diyarbakır Meyir Soup, ingredients such as yogurt, durum wheat, egg, butter, water, pennyroyal (also known as yarpuz in the region), and salt are used. The above-ground parts of the pennyroyal plant, scientifically known as Mentha longifolium, are used either fresh or dried. This herb imparts a distinctive taste and fragrance to the dish. The uniqueness and reputation of Diyarbakır Meyir Soup are tied to the geographical region where it is made, setting it apart due to the specific ingredients and the traditional preparation method. Production Method: Ingredient List and Average Quantities Used (for 4 people): 1 kg yogurt, 0.5 liters water, 1 cup durum wheat, 1 egg, 1 tablespoon pennyroyal (fresh or dried), 2 tablespoons butter, 10 g salt. In the production of Diyarbakır Meyir Soup, the durum wheat and yogurt in the ingredient list are preferably sourced from the specified geographical region. Typically, sheep's milk is used in yogurt production. Preparation: First, the durum wheat is thoroughly washed and soaked. An egg is cracked into a pot and whisked. Then, yogurt is added and mixed again. Water is poured in, and the mixture is stirred well. The soaked durum wheat is then added to the pot, and it is placed on the stove. The mixture is stirred continuously until it begins to boil. Once boiling, salt is added to the soup. Near the end of cooking, fresh or dried pennyroyal is incorporated, allowing it to cook with the soup and release its distinctive aroma. After cooking, melted butter is drizzled over the soup, and it can be optionally garnished with fresh mint and/or parsley before serving. Diyarbakır Meyir Soup can be enjoyed either hot or cold.