Diyarbakir Kabak Meftunesi Description and Distinctive Features of the Product: Diyarbakır Kabak Meftunesi is a dish prepared by cooking the meat obtained from 1-year-old lambs of the Karakaş breed sheep and winter squash. The use of the water from steeped sumac and the addition of crushed garlic after cooking, followed by a brief rest before serving, are distinctive characteristics specific to a geographical region. The squash used in the production of Diyarbakır Kabak Meftunesi is a winter squash with the Latin name Cucurbita moschata, harvested towards the end of summer and consumed from autumn onwards.Diyarbakır Kabak Meftunesi holds a special place in Diyarbakır cuisine due to its unique production method. It is associated with a geographical boundary, and the traditional use of sumac water in its production adds a unique touch to the dish. Production Method: The winter squash, lamb meat, and sumac used in the production of Diyarbakır Kabak Meftunesi are sourced from the specified geographical region. Ingredients (for 6 people): - 1.5 kg winter squash - 0.5 kg lamb meat - 2 tablespoons clarified butter - 1 tablespoon tomato paste - 1 cup whole sumac - 4-5 cloves of garlic - 1 teaspoon salt - 1 teaspoon red pepper flakes Preparation, Cooking, and Serving: To allow the color and flavor of sumac to infuse into the water, add 3 measures of water to the sumac and let it steep. Then, strain the mixture. Peel and dice the squash into large cubes. Wash and salt the lamb meat, then sauté it in melted clarified butter. Add tomato paste and red pepper flakes, stirring well. Place the diced squash on top, and add enough water and strained sumac water to cover the mixture. Once the meat in Diyarbakır Kabak Meftunesi is cooked, add crushed garlic and let it rest briefly before serving.