Hakkari Dogaba Description and Distinctive Features of the Product: Doğaba, also sometimes called Doğabe, is a traditional dish served to guests during special events such as religious ceremonies (mevlit), weddings, and mourning gatherings throughout the Hakkâri province. This dish has become a symbol of the region and its surrounding districts. Historically, when agriculture and animal husbandry were the main sources of livelihood in Hakkâri, the staple foods consisted of meat and bulgur. Since most of the population spent the summer months in the highlands, weddings were typically organized in the autumn and winter seasons. Families tended to be large, and communal celebrations like mevlit, weddings, and condolences involved many guests. As a result, wealthy families, particularly at weddings, would prepare kavurma (roasted meat) as a special dish for their visitors. Those with limited financial means served Devin, a meatless variety of Hakkâri Ayran Aşı (a type of soup). Middle-class families combined elements of both, mixing kavurma and Devin to ensure there was enough meat to share and bless the meal. This innovative dish, created out of necessity around 150 to 200 years ago, gradually spread throughout the region, becoming a beloved part of the Hakkâri culinary tradition. The unique taste of this dish comes from the use of sheep yogurt in its recipe. In Hakkâri, sheep yogurt is prepared using different techniques for the summer and winter seasons, giving the dish a distinct flavor that reflects the region’s culinary identity. Another special ingredient is the wild mint known as pünge with catır – cate, which is native to Hakkâri. The dish is made with a combination of lean minced meat and bone-in sheep meat, all served together with a flavorful sauce. Production Method: Meatball Preparation: Lean minced lamb is placed into a large mixing bowl. Fine bulgur specific for meatballs, tomato paste, salt, and red pepper are added. The mixture is kneaded thoroughly until well combined. Once the ideal texture is reached, small portions are shaped into round, marble-sized balls. These meatballs are then arranged on a tray and left aside. Sauce Preparation: Butter is melted in a pan over high heat and fried until it turns fragrant. Tomato paste and spices are then added and stirred in. Lukewarm water is poured into the pan. When the sauce begins to boil, it is taken off the heat. Dish Assembly: Lamb meat, cut into small bone-in pieces from the rib area, is boiled, drained, and set aside. Sheep yogurt is placed in a pot and whisked thoroughly until it becomes slightly watery. At this point, lukewarm water is added and mixed until the desired consistency is achieved. The pot is then heated on high, stirring constantly to prevent sticking, until it reaches a boil. Cracked wheat is added and cooked partially. The prepared meatballs and boiled lamb pieces are then added to the boiling mixture, stirred a few times, and simmered on low heat for about twenty to thirty minutes.