Diyarbakir Ear Soup Description and Distinctive Features of the Product: Diyarbakır Ear Soup is a soup that is prepared by placing a mixture of raw minced meat into pieces of dough cut into small squares, frying them, and then adding a mixture of meat broth. It is served hot. The dough of the soup is prepared using wheat flour, egg, salt, and water. The dough has a softness resembling the earlobe, and when shaped, it resembles an ear, hence the name "Ear Soup." The meat broth mixture is prepared by roasting flour and then adding clarified butter, meat broth, and beaten egg with lemon juice and boiling. The minced meat used in production is obtained from 1-year-old lambs.The history of Diyarbakır Ear Soup dates back a long time and holds an important place in Diyarbakır's culinary culture. It has a specific use of components and a unique production method associated with a geographical boundary, contributing to its reputation. Production Method: The lamb minced meat, clarified butter, and flour used in the production of Diyarbakır Ear Soup are preferably sourced from the geographical boundary. The minced meat is obtained from 1-year-old lamb meat. Ingredients for 6 servings of Diyarbakır Ear Soup: - 450 g bread wheat flour - 2 eggs - 250 g lamb minced meat - Juice of ½ lemon - 50 g clarified butter - 5 g black pepper - 20 g salt - 1 liter meat broth - 300 ml water To prepare the dough, 400 g of flour, 1 egg, 10 g of salt, and 300 ml of water are kneaded until a soft dough is obtained. It is rolled out with 20 g of flour and cut into 2x2 cm squares. The minced meat is seasoned with salt and black pepper to prepare the filling. The filling is placed in the middle of the dough squares, covering one-fourth of the square. The remaining three-fourths of the dough are folded over the filling, creating a shape resembling an ear. The edges are pressed to prevent spillage. The folded and ear-shaped dough is deep-fried in a pot with hot oil, stirring continuously. In another pot, 30 g of flour is roasted over low heat until it turns pink. Clarified butter and meat broth are added, and the mixture is boiled. The yolk of an egg is beaten with lemon juice, and a spoonful of boiling meat broth is slowly added while stirring to prevent the yolk from cooking. This mixture is then added to the boiling meat broth, and the mixture is brought to a boil.Diyarbakır Ear Soup is served hot, placing the fried dough first and then adding the meat broth mixture to the plate.