Diyarbakır Dry Stuffed Description and Distinctive Features of the Product: Diyarbakır Kuru Dolma is a stuffed dish made with Karacadağ Rice, which is registered as a geographical indication with the number 337, minced meat obtained from 1-year-old lambs of the Karakaş breed sheep, sumac juice, and dried peppers and eggplants. There is a 1950 publication that includes Diyarbakır fasting meals, holiday meals, olive oil dishes, meats, etc. in the literature of Diyarbakır province. Diyarbakır Kuru Dolma is mentioned in this written source.The historical Diyarbakır Kuru Dolma is associated with a geographical boundary. Production Method: In the production of Diyarbakır Kuru Dolma, the minced meat is prepared by chopping the meat from 1-year-old lambs of the Karakaş breed sheep, which are native to the Diyarbakır region. Ingredients (for 6 people): - 500 g minced lamb - 2 cups Karacadağ Rice - 20 pieces of dried peppers - 20 pieces of dried eggplants - 2 medium-sized onions - 1 bunch (100 g) parsley - 1 tablespoon pepper paste - 1 tablespoon tomato paste - 1 cup vegetable oil - 2 tablespoons butter - 1 tablespoon dried thyme - 1 tablespoon red pepper flakes - 1 teaspoon black pepper - 1 cup sumac - 1 teaspoon salt Preparation, Cooking, and Serving: Sumac is steeped in 3 cups of water, left overnight in warm water, or soaked for 2 hours in hot water to soften.Eggplant and pepper are boiled for 10 and 5 minutes, respectively, to soften. They are then removed from hot water and drained to prevent them from falling apart.For the filling, rinse and drain Karacadağ Rice, place it in a bowl, and add minced meat, finely chopped onions, and parsley. Mix well. Then add pepper paste, tomato paste, vegetable oil, butter, dried thyme, red pepper flakes, black pepper, and salt. Mix thoroughly to ensure that the spices are well incorporated into the rice and meat. The softened dried peppers and eggplants are filled with the filling, ensuring that the mixture fills 2/3 of the vegetables. To prevent the filling from overflowing, pair the mouth of a dried pepper with the mouth of a dried eggplant, and arrange them horizontally in a pot.Pour the steeped sumac juice over the stuffed vegetables. Then add enough water to cover them, and cook over low heat with the lid closed. Diyarbakır Kuru Dolma is served hot on a plate.