Diyarbakir Hedik Dinner Description and Distinctive Features of the Product: Diyarbakır Hedik Yemeği is a dish made using wheat, chickpeas, wheat flour, onions, clarified butter, pepper paste, and thyme. The clarified butter is obtained from the milk of Angora goats.Diyarbakır Hedik Yemeği, with its historical roots, holds a significant place in Diyarbakır's culinary culture. It is a celebratory dish prepared on the occasion of a baby's first tooth eruption. Hence, there is a connection between the dish and the geographical boundary. Production Method: Ingredients for making Diyarbakır Hedik Yemeği for 6 people: - 450 g wheat - 250 g chickpeas - 40 g flour - 75 g clarified butter - 10 g dried thyme - 20 g pepper paste - 1 onion - 5 g red pepper flakes - 5 g salt - 2 liters water Preparation: Chickpeas soaked overnight are boiled thoroughly with wheat. Chopped onions are sautéed, and flour is added to the sautéed onions and cooked further. To the cooked mixture, add pepper paste, boiled chickpeas, wheat, and boiling water. After adding salt, cook until it reaches the desired consistency. Thyme and red pepper flakes are added. Diyarbakır Hedik Yemeği is served hot.