Diyarbakir Kenger Borani Description and Distinctive Features of the Product: Diyarbakır Kenger Boranisi is a dish made by coating and frying the kenger plant, scientifically known as Gundelia tournefortii, and then cooking it. It is served cold with strained yogurt mixed with garlic poured over it.The kenger used in the production of Diyarbakır Kenger Boranisi is a plant that grows at high altitudes, is harvested in the spring, and can be preserved by freezing or pickling. Strained yogurt is obtained by straining yogurt made from the milk of Karakaş breed sheep. Butter is derived from the milk of Angora goats. Diyarbakır Kenger Boranisi has a historical background and is associated with a geographical boundary. Production Method: The kenger and strained yogurt used in the production of Diyarbakır Kenger Boranisi are sourced from the geographical boundary. Ingredients (for 6 servings): - 1.5 kg kenger - 2.5 cups strained yogurt - 1 tablespoon wheat flour - 1 onion - 1 tablespoon butter - 4 cloves of garlic - 1/4 cup water Preparation, Cooking, and Serving: Kenger is cleaned, washed, and coarsely chopped. To prevent darkening, it is coated with flour. Chopped onions are added to the kenger coated with flour, and they are sautéed in a pot. Water is added to the sautéed kenger, and it is continued to be cooked. Once the kenger absorbs the water, it is removed from the heat and left to cool. Diyarbakır Kenger Boranisi is served cold by pouring garlic-infused strained yogurt over it or mixing it in.