Hakkari Doleme Description and Distinctive Features of the Product: Doleme is a traditional dish closely associated with Hakkâri province and its surrounding districts. Families in this region tend to be large, and historically, the local people, who primarily depended on agriculture and livestock, prepared meatballs using just meat and bulgur. Over time, households with limited resources began incorporating squash into their meatballs to stretch the dish and feed more people. This variation, called Doleme, gradually gained popularity and has been an integral part of Hakkâri’s culinary heritage for nearly 150 years. Due to the use of pumpkin, the dish is typically prepared only during specific months. It is commonly served within the home and offered to guests during family gatherings. Doleme is prepared using minced lamb meat and savory herbs. What makes this dish unique is the use of the region’s native local pumpkin rather than the typical sweet pumpkin. The blend of meatballs, savory herbs, and pumpkin in one dish results in a distinctive and harmonious combination of flavors. Production Method: Preparation of Meatballs: In a medium-sized bowl, fine bulgur intended for meatballs is placed. Onion is grated finely. Lean minced meat, red pepper flakes, black pepper, and salt are added. The mixture is kneaded well until the right texture is achieved. Then, small round meatballs, roughly the size of hazelnuts, are formed and arranged on a tray to rest. Preparation of the Dish: The pumpkin is halved, and the tough skin on the top is carefully peeled using the sharp edge of a knife pointing downward. It is then chopped into medium-sized cubes. The prepared meatballs are placed beside the cooking pot. Inside the pot, the ingredients are layered starting with a layer of meatballs, followed by a layer of pumpkin, alternating until the pot is filled, finishing with pumpkin on top. The pot is placed on medium heat. Meanwhile, in a separate bowl, warm water, liquid sunflower oil, and tomato paste are mixed to create a sauce, which is poured evenly over the layered ingredients. The dish is then cooked slowly on low heat for about one hour. Serving: The dish is served hot. Once placed on a serving plate, it is garnished with dried savory. Optionally, chopped walnuts or hazelnuts can be sprinkled on top. In some Hakkâri villages, a sauce made of crushed garlic mixed with sheep yogurt is poured over the dish before serving, adding a distinctive flavor.