Diyarbakir Almond Paste Description and Distinctive Features of the Product: Diyarbakır Almond Paste / Diyarbakır Lebzuniye is one of the significant desserts in Diyarbakır's culinary culture. Diyarbakır Almond Paste / Diyarbakır Lebzuniye has a unique production method specific to the geographical region. In the production of Diyarbakır Almond Paste / Diyarbakır Lebzuniye, the main components used are sugar, almond kernels, and water. Optionally, rose water, cinnamon, and/or cloves can be used. No food additives, flavors, or flavor-enhancing food components are used in the production.Diyarbakır Almond Paste / Diyarbakır Lebzuniye, differentiated by the ingredients used and the production method, is known for the geographical boundary in which it is produced, contributing to its recognition and reputation. Production Method: Ingredient List and Average Quantities Used (for 6 servings): - 2 cups of white granulated sugar or powdered sugar, - 1 cup of almond kernels, - 1/3 cup of water, - Optionally, 30 ml of rose water, - Optionally, 5 g of spices (cloves and/or cinnamon). Almond kernels used in the production of Diyarbakır Almond Paste / Diyarbakır Lebzuniye are preferably sourced from the specified geographical boundary.First, the almonds are boiled. Boiled almonds are then immersed in cold water, peeled, and dried. Almonds and powdered sugar or granulated sugar (crushed into a powder) are placed in a sufficiently large bowl or mortar. Almonds and sugar are thoroughly pounded and mixed until a homogeneous mixture is obtained. Gradually, water is added while kneading. Optionally, rose water, cloves, and/or cinnamon can be added during kneading. The resulting dough is rolled out with a rolling pin on a flat tray or countertop to a thickness of about one finger. It is then cut into square, equilateral quadrilateral, oval, or circular slices and presented to the consumer in this way.