Diyarbakir Ayvali Meatballs Description and Distinctive Features of the Product: Diyarbakır Quince Meatballs; a regional dish prepared by cooking meatballs made with lamb mince and various spices along with slices of quince.Having a long history, Diyarbakır Quince Meatballs hold a significant place in Diyarbakır's cuisine. It has a production method specific to the geographical region in terms of preparing the components, contributing to its association with a geographical boundary and reputation. Production Method: In the production of Diyarbakır Quince Meatballs, preferably quinces grown within the geographical boundary are used. Ingredients (for 6 people): - 1 kg lamb mince - 1 kg quince - 40 g tomato and pepper paste - 200 ml vegetable oil - 10-15 g black pepper - 10-15 g cumin - 10-15 g coriander - 15-20 g salt - Water (as needed to cover) Preparation: In a bowl, the mince is kneaded with salt and spices to prepare the meatball mixture. Small portions of the meatball mixture are taken, rolled into walnut-sized balls, flattened, and arranged on a plate before allowing them to rest. Quinces are washed and sliced lengthwise. In a pot, the quince slices are fried in heated oil. Tomato and pepper paste are added, and the quinces are continued to be sautéed until the paste is well distributed in the oil. Hot water is added over the well-sauteed quinces. Once the water boils, the meatballs are added, and they are cooked over low heat. When the meatballs are cooked, the pot is removed from the heat. Diyarbakır Quince Meatballs are served hot along with the water they were cooked in.