Diyarbakir Quince Roast Description and Distinctive Features of the Product: Diyarbakır Quince Braised Lamb is a dish made with lamb meat, quince, and either butter or tail fat. The meat used is boneless, sourced from a one-year-old lamb. The butter is made from goat's milk. This dish is served hot on a plate, with pieces of clawed pita soaked in the flavorful broth, accompanied by tender lamb and quince slices, and finished by pouring the rich broth over everything. Diyarbakır Quince Braised Lamb has a rich history and plays an important role in the culinary traditions of Diyarbakır. Its preparation follows a method unique to the region, which contributes to its strong connection with the area and its renowned reputation. Production Method: The lamb, butter, and quince used to prepare Diyarbakır Quince Braised Lamb are ideally sourced from within the region's geographical limits. Ingredients (for 10 people): - 1 kg boneless lamb stew meat - 2 medium-sized quinces - 40 g butter or 100 g tail fat - 20 g salt Cubed lamb stew meat is cooked in a pot over low heat for approximately one hour. In a separate pot, butter or tail fat is melted. The cooked lamb, salt, and unpeeled quinces are added and sautéed for about 20 minutes. After sautéing, the meat and quinces are removed from the pot. Square pieces of clawed pita, approximately 2 cm in size, are added to the remaining oil in the pot. These pitas soak up the oil from the dish and are then placed on the serving plate. The sautéed meat is added on top. The quinces are halved, seeds removed, and then cut into pieces that match the size of the meat on the plate. The hot lamb broth remaining in the pot is poured over the Diyarbakır Quince Braised Lamb on the serving plate, and it is served hot.