Hakkari Kiris Description and Distinctive Features of the Product: Kıris, also pronounced as Kris, Kriys, Kiris, or Qıris, is a special dish traditionally prepared for honored guests during important occasions such as religious ceremonies (mevlit), weddings, and condolences throughout the history of Hakkâri. This meal has become a symbol of the Hakkâri province and its surrounding districts. Historically, when agriculture and animal husbandry were the main means of livelihood in Hakkâri, the staple ingredients included meat, bulgur, and rice cultivated in the Şemdinli - Çukurca region. Since most people lived in the highlands during the summer, weddings were usually held in the fall and winter. Due to limited road access, key ingredients like rice, grapes, and walnuts grown in different areas of Hakkâri were transported by mule, enriching the dish with meat and contributing to the distinct flavors of the region, while ensuring there was enough food for large families and many guests. According to another account, the Kıris dish originated during a harsh famine period in Hakkâri, when people used whatever remaining ingredients they had to prepare a meal. Over the years, Kıris has been embraced by locals and has become an integral part of Hakkâri cuisine for approximately 150-200 years. A defining characteristic of this dish is the addition of dried grapes (raisins) and walnuts, which provide a unique sweet flavor contrast to the traditional recipe made with dry onions, tomato paste, and meat. Preparation: Meatball Preparation: Lean minced meat is placed into a large mixing bowl. Fine bulgur for meatballs is incorporated along with 1 tablespoon of tomato paste, black pepper, red pepper flakes, and a pinch of salt to taste. The mixture is kneaded well until the right texture is achieved. Then, small meatballs are shaped and arranged on a tray to rest. Preparation of Ingredients: Rice, chickpeas, dried grapes (raisins), walnut kernels, bone-in meat, and sumac are each boiled separately in pots, then drained and set aside. Dish Preparation: A large pot is heated over medium flame, and liquid sunflower oil is poured in. Finely chopped onions are sautéed in the oil until softened. Then, the remaining tomato paste is stirred in. The previously cooked and drained rice, chickpeas, dried grapes, and walnut pieces are added to the pot. The meatballs prepared earlier are also incorporated. After gently mixing, lukewarm water is poured in, and the mixture is simmered on low heat for 45 minutes. While the dish simmers, sumac berries are soaked in lukewarm water for about 5 minutes just before being added. After soaking, the berries are drained and kept aside. The soaking water is discarded as it might affect the color and flavor of the dish. Only the drained sumac berries are used in cooking. Once the dish has simmered for 45 minutes, the drained sumac berries are mixed in. The pot is returned to heat for an additional 5 minutes, then removed from the stove. Serving: The dish is served hot on plates and can optionally be accompanied by sliced onions on the side.