Diyarbakir Pencegosht Pilaf Description and Distinctive Features of the Product: Diyarbakır Pencegoşt Pilavı is a dish prepared using lamb liver, liver casing, Karacadağ Rice (which is registered with geographical indication number 337), onions, butter, and a selection of spices. The liver and liver casing are sourced from a 1-year-old lamb, and the butter is made from goat's milk. Diyarbakır Pencegoşt Pilavı has a long-standing history and occupies an important place in the culinary traditions of Diyarbakır. It is commonly served during special events such as funerals, holidays, and weddings in the region. As a result, it is closely tied to the geographical area, enhancing its reputation. Production Method: The lamb liver and butter derived from goat's milk used in the preparation of Diyarbakır Pencegoşt Pilavı are ideally sourced from the geographical region. The ingredients for Diyarbakır Pencegoşt Pilavı (for 4 servings) are as follows: - 1 lamb liver - 1 large piece of liver casing - 500 g Karacadağ Rice - 1 onion - 200 g butter - 2 eggs - 10 g dried mint - 20 g red pepper flakes - 5 g black pepper - 20 g salt - 1.5 liters of water Preparation: In a pan, melt 100 g of butter and sauté finely chopped onions. Add black pepper, red pepper flakes, dried mint, and salt, stirring to mix. Then, add diced liver and continue sautéing. Once the liver is fully sautéed, remove the mixture from the heat. Rinse the Karacadağ Rice and sauté it in the remaining 100 g of butter. Add salt and water, and cook until the rice absorbs the water. The large liver casing is opened and divided into four 20x20 cm pieces. Each piece is placed in a bowl, and the sautéed liver mixture and rice are placed on top. The edges of the liver casing are folded over the mixture and then flipped onto a tray. Brush the top with whisked eggs and bake in a preheated oven until golden brown. Diyarbakır Pencegoşt Pilavı is served hot.