Diyarbakir Sour Stuffed Product Description and Distinctive Features: Diyarbakır Sour Stuffed Vegetables are made with minced lamb from a lamb under one year of age, Karacadağ Rice, which is registered with the geographical indication number 337, a blend of spices, and a filling prepared with eggplant, zucchini, and bell peppers that are stuffed and cooked. The distinctive sourness of the dish comes from sumac water, which is soaked in hot water. The origins of Diyarbakır Sour Stuffed Vegetables go back quite some time. It is one of the key dishes in the culinary culture of Diyarbakır, prepared using a method unique to the region. As a result, it has formed a strong link between its reputation and the geographical area it comes from. Production Method: Ingredient List and Average Quantities Used (for 6 people): - 1 kg fatty lamb minced meat - 3 cups Karacadağ Rice - 2 onions - 1 bunch of parsley - 2 cups whole sumac - 2 tablespoons tomato paste - 1 kg eggplant - 1 kg zucchini - 0.5 kg bell peppers - 2 tomatoes - 3-4 chili peppers - 20 g salt - 10 g black pepper - 10 g red pepper flakes - 10 g savory - 10 g mint - 50 g clarified butter The meats used in the production of Diyarbakır Sour Stuffed Vegetables, as well as sumac and savory, are sourced from the geographical region. Preparation: Sumac is soaked in hot water to infuse. The eggplants are cut, hollowed out, and soaked in salty water. Zucchinis are peeled thinly, halved, hollowed, lightly salted, and rinsed. The bell peppers are cut at the top, seeds removed, and washed. Onions are chopped and sautéed in oil, then spices are added. Tomato paste, finely chopped chili peppers, minced lamb, parsley, and rice are mixed in. A portion of the soaked sumac water is added to the mixture and stirred thoroughly. The stuffing is then used to fill the eggplants, zucchinis, and peppers. The different stuffed vegetables are arranged horizontally in the pot, facing each other, with their openings covered. The remaining sumac water and enough hot water to cover the vegetables are added. To keep the vegetables from falling apart, a flat, perforated weight is placed on top. The stuffed vegetables are cooked for about 50 minutes, with the heat reduced once the water starts boiling. After cooking, the liquid is drained. Diyarbakır Sour Stuffed Vegetables are served hot, accompanied by a small bowl of the stuffing liquid on the side.