Diyarbakir Stuffed Spleen Product Description and Distinctive Features: Diyarbakır Lamb Tripe Stuffed with Tail Fat is a key dish in the culinary tradition of Diyarbakır. The preparation of this dish follows a production method that is unique to the specific region. The main ingredients in making Diyarbakır Lamb Tripe Stuffed with Tail Fat include lamb tripe, tail fat, inner fat (gömlek yağı), grated onions, and a variety of spices. The dish's uniqueness and renown are deeply tied to the geographical area where it is made, as well as the ingredients and preparation techniques that set it apart. Production Method Ingredient List and Average Quantities Used (for 6 people): - 1 kg lamb tripe, - 200 g tail fat and inner fat (gömlek yağı), - 2 grated onions, - 15 g mixed spices (red chili powder, allspice, cumin, black pepper, coriander, cloves, cinnamon), - 5 g salt, - 5 g red pepper flakes. Diyarbakır Lamb Tripe Stuffed with Tail Fat is made using ingredients like tripe, tail fat, and inner fat, all preferably sourced from lambs older than 1 year within the specified geographical region. These ingredients are procured and used in compliance with regulations, particularly the Special Hygiene Rules for Animal Foods and relevant food legislation. The tail fat is finely chopped with a knife. Then, two grated onions are added to the tail fat, along with salt, red pepper flakes, and a mix of spices, and everything is thoroughly combined. The sides of the tripe are carefully opened with a knife, and the prepared mixture is carefully stuffed inside. The stuffed tripe is arranged on a tray. To maintain the right balance of fat during cooking and prevent the outer layer from hardening while ensuring the inside is cooked properly, the top of the tripe is covered with inner fat. Diyarbakır Lamb Tripe Stuffed with Tail Fat is then baked in the oven for about 45 minutes and is ready to be served.