Diyarbakir Stuffed Ribs Description and Distinctive Features of the Product: Diyarbakır Kaburga Dolması is a traditional dish made by stuffing lamb ribs with lamb meat, rice, and almonds, followed by a cooking process. The origins of Diyarbakır Kaburga Dolması date back to ancient times, making it an important part of Diyarbakır's culinary heritage. The preparation of this dish is closely tied to specific conditions linked to the local region, further contributing to its distinctiveness and popularity. Production Method: For the production of Diyarbakır Kaburga Dolması for 4 people, the following components are used: - Lamb ribs (prepared with the arm intact) - 0.5 kg lamb meat (finely chopped) - 0.5 kg rice - 200 g almond kernels - 1 tablespoon tomato paste - 5 tablespoons butter - 1 bunch of parsley - 20 g salt - 10 g black pepper - 10 g allspice - 6 tablespoons vegetable oil - Clean needle and thread Preparation: The ribs are carefully cut with a knife under the arm and gently opened by hand to create a pocket. Both the inside and outside of the ribs are coated with a sauce made from tomato paste, 2 tablespoons of butter, parsley, salt, allspice, and 3 grams of black pepper. The rice is sautéed in 2 tablespoons of hot vegetable oil. Lamb meat, chopped into hazelnut-sized pieces, is seared over high heat for 3 to 5 minutes until the moisture is absorbed. After adding 1 tablespoon of vegetable oil and butter, the mixture is cooked over low heat for an additional 10 minutes. Almond kernels, soaked in water and peeled, are roasted in another pan with 1 tablespoon of butter until they turn pink. The filling is made by combining rice, lamb meat, almond kernels, and 7 grams of black pepper, and is carefully stuffed into the pocket between the rib bones and meat. The open ends are sewn shut. The rib dolma is browned on all sides in 2 tablespoons of vegetable oil until it becomes pink. It is then placed in a large pot with the meat side facing down. Boiling water is added to cover half of the dolma, and the pot is covered. After simmering on low heat for 4 hours until the dolma is evenly pink on all sides, the remaining water in the pot is drained. A mixture of 1 tablespoon of vegetable oil and butter is spread over the top of the rib dolma, and it is cooked over low heat for an additional hour until both the top and bottom are golden brown. The water that was previously removed is added back over the top of the Diyarbakır Kaburga Dolması before serving.