Diyarbakir İncaz Hosafi Description and Distinctive Features of the Product: Diyarbakır İncaz Hoşafı holds a significant place in the culinary culture of Diyarbakır. In the preparation of Diyarbakır İncaz Hoşafı, there is a unique production method specific to the mentioned geographical boundary. It is a special compote type unique to the province of Diyarbakır, prepared by boiling dried and/or fresh plums with water and white granulated sugar. The plums used in the preparation of the compote are locally known as "incaz," and hence, this product is commonly referred to as "Diyarbakır İncaz Hoşafı" by the public.Diyarbakır İncaz Hoşafı differentiates itself in terms of the components used and the production method employed, and its recognizability and reputation are associated with the geographical boundary where it is produced. Production Method: Component List and Average Quantities Used (for 6 people): - 0.5 kg dried and/or fresh plums, - 1 liter water, - 1 kg white granulated sugar. The plums used in the production of Diyarbakır İncaz Hoşafı are preferably sourced from the specified geographical boundary. Particularly, plums in red and green colors are preferred for the preparation of this compote. Preparation: In the preparation of Diyarbakır İncaz Hoşafı, plums are first carefully cleaned and washed. After washing, they are placed in a pot, and an average of 1 liter of water is added, then boiled. After boiling for an average of 15 minutes, white granulated sugar is added to this mixture as the plums soften. After boiling for approximately 5 more minutes, the compote is ready and left to rest. It is recommended to consume Diyarbakır İncaz Hoşafı preferably cold, and it can be garnished with optional cloves and/or cinnamon before serving.