Diyarbakir Hircikli Meftunesi Description and Distinctive Features of the Product: Diyarbakır Hırçikli Meftunesi is a dish made using lamb meat, dried eggplant with its stem, dried tomatoes, dried bell peppers, clarified butter, tomato paste, and sumac. In Diyarbakır province, the dried eggplants with their stems are referred to as "hırçik."The history of Diyarbakır Hırçikli Meftunesi dates back to ancient times and holds significance in Diyarbakır's culinary culture. Its production involves conditions specific to a geographical region, creating a connection between the dish and the geographical boundary. Production Method: Ingredients for making Diyarbakır Hırçikli Meftunesi for 6 people: - 0.5 kg lamb meat - 400 g dried eggplant with stems (hırçik) - 50 g dried tomatoes - 50 g dried bell peppers - 2 tablespoons clarified butter - 1 tablespoon tomato paste - 1 cup whole sumac - 15 g salt Preparation: Whole sumac berries are steeped in 3 cups of hot water for an hour. Dried eggplants with stems are cut, and the remaining parts are quartered. The eggplants, along with the stems, are boiled in boiling water. When the eggplants begin to soften, diced dried tomatoes and dried bell peppers are added to the boiling water. After boiling for a moment, the vegetables are drained and soaked in lukewarm water. The meat is washed and seared on high heat for 10 minutes. Water is added to cover the meat, and it is boiled for 1 hour over medium heat. Clarified butter, tomato paste, drained vegetables, salt, and the strained sumac water are added to the boiled meat. The mixture is cooked over low heat for about 30 minutes. Diyarbakır Hırçikli Meftunesi is served hot, and optionally, 4-5 crushed garlic cloves can be added on top.