Diyarbakir Plum Summer Stew Product Description and Distinctive Features: Diyarbakır Summer Vegetable Stew with Sour Plums is a key dish in the culinary heritage of Diyarbakır. Its preparation follows a method that is unique to the specific region. The distinctiveness and fame of this stew are deeply tied to the geographical area where it is made. Production Method: Ingredient List and Average Quantities Used (for 6 people): - 500 g diced lamb meat, - 1 medium-sized potato, zucchini, and eggplant each, - 2 green onions, - 100 g sour plums, - 100 g fresh green beans, - 100 g green almonds (almond buds), - 1 head of fresh garlic, - 2 tomatoes, - 100 g okra, - 5 chili peppers, - 2 tablespoons butter, - 1 tablespoon tomato paste, - 7 g spices (red pepper flakes and black pepper), - 7 g salt, - Sufficient water. The lamb meat, sour plums, and green almonds in the ingredient list of Diyarbakır Summer Vegetable Stew are preferably sourced from the specified geographical region. Preparation: First, the lamb is simmered in a pot with sufficient water over low heat. In a separate pot, butter is melted and combined with tomato paste. Salt and various spices are added and mixed together. The boiled lamb is then placed in the pot and thoroughly mixed with the butter-tomato paste mixture, sautéing for a short time. Next, all the diced vegetables are added to the pot and gently stirred. The remaining lamb broth is poured in to begin the cooking of the vegetable stew. Towards the end of cooking, sour plums and green almonds are added without stirring, and the cooking continues. The entire process typically takes about 45 minutes to complete.