Hakkari Kepaye Description and Distinctive Features of the Product: Hakkari Kepaye is a traditional dish native to the Hakkari province. It has been cherished in the region for many years, preserving the rich cultural heritage and demanding skilled craftsmanship at every step of its preparation. Historically, Hakkari Kepaye is especially prepared and served to guests during important occasions such as Eid al-Adha and various ceremonies. This distinctive dish from Hakkari features intestines and tripe stuffed with a special filling and cooked in a sauce unique to this recipe. The intestines and tripe used are preferably sourced from small livestock. Hakkari Kepaye stands out because of the particular ingredients involved and its exclusive cooking technique. Its reputation is strongly connected to the specific geographic region where it is traditionally made. Production Method: Ingredients for Hakkari Kepaye and approximate amounts (serves 6 people): – Inner Filling: 1 kg rice, 250 g butter, 100 ml sunflower oil, 30 g salt, 30 g black pepper, and optionally, 1 onion. – 0.6 kg tripe and 0.6 kg intestines (preferably from small livestock). – To be added on top of the cooked stuffed tripe and intestines: 2 liters hot water and 250 g boiled chickpeas. – Sauce: 100 ml sunflower oil and 50 g red pepper flakes. Preparation of Hakkari Kepaye: To create the cleaning and soaking solution for the tripe and intestines, mix approximately 1 liter of water, 0.5 kg yogurt, 50 ml lemon juice, 40 g salt, and optionally 200 ml vinegar into a uniform mixture. When making Hakkari Kepaye, it is essential to clean both the inside and outside of the tripe and intestines by turning them inside out. They are then soaked in the prepared solution in a large container for about 3 hours. After soaking, the tripe and intestines are rinsed thoroughly with water to ensure they are completely clean. The selection and handling of tripe and intestines adhere strictly to food safety standards, including the Special Hygiene Rules for Animal Foods. The cleaned and drained rice is placed into a pan and lightly fried with butter and sunflower oil. If desired, chopped onions are sautéed first in the pan. After sufficient frying, salt and black pepper are added to the rice and mixed well. This filling is then set aside to cool down. The rinsed tripe is divided into portions and sewn using a food-safe needle and thread, making sure to leave enough room inside for the filling. After stuffing the tripe with the prepared filling, the remaining opening is sewn shut. The intestines are also filled with the same mixture and tied securely at both ends, with the fatty side facing outward to prevent the filling from leaking. The stuffed tripe is placed at the bottom of the cooking vessel, with the filled intestines arranged on top, preferably in clay pots. Hot water is poured in until it covers the ingredients, and then boiled chickpeas are added. The pot is covered and simmered on low heat for approximately 2.5 to 3 hours. Due to modern cooking technology, a pressure cooker can be used to speed up the process effectively. For the sauce, sunflower oil and red pepper flakes are combined in a separate pan. The red pepper flakes are gently fried until they release their color and aroma into the oil. Once ready, the sauce is poured over the cooked dish. Hakkari Kepaye is now prepared to be served, and it is best enjoyed hot for optimal flavor.