Diyarbakir Tirit Dinner Description and Distinctive Features of the Product: Diyarbakır Tirit is a traditional dish from the region, made by cooking coarse bulgur with lamb roast, green onions, parsley, sumac juice, and a variety of spices. Once cooked, it is typically enjoyed by wrapping it in fresh grape leaves. Diyarbakır Tirit holds a significant place in the cultural heritage of Diyarbakır, with a history that stretches back through time. The dish is closely tied to its geographical region and has earned a well-deserved reputation. Production Method: The coarse bulgur used in the production of Diyarbakır Tirit Dish is obtained from durum wheat grown in Diyarbakır. The clarified butter (sadeyağ) is derived from goat's milk. Ingredients (for 6 people): - 2 cups of coarse bulgur - 1 bowl of lamb roast - 1 tablespoon of tomato paste - 1/3 cup of whole sumac berries - 1 bunch (100 g) green onions - 1 bunch (100 g) parsley - 100 g fresh grape leaves - 2 tablespoons of clarified butter (sadeyağ) - 2 teaspoons of red pepper flakes - 1 teaspoon of salt - 5-6 cups of water Preparation, Cooking, and Serving: Start by soaking the sumac in 3 parts of water, adding salt, and letting it sit. Clean and wash the green onions and parsley, then chop them finely. Melt the tomato paste in clarified butter, then add the sumac water and bring it to a boil. Once boiling, add the coarse bulgur and lamb roast to the mixture and simmer over low heat. Since lamb roast is used, reduce the amount of oil and salt. Towards the end of cooking, stir in the chopped parsley, green onions, salt, and red pepper flakes. The mixture should have a slightly watery consistency. Diyarbakır Tirit is served by placing the mixture inside fresh grape leaves that have been washed and wrapping them by hand or with a spoon.