Diyarbakir Kenger Meftunesi Description and Distinctive Features of the Product: Diyarbakır Kenger Meftunesi is a dish produced in Diyarbakır province using kenger (Gundelia tournefortii), lamb meat, clarified butter, sumac, tomato paste, garlic, red pepper flakes, and salt.In the production of Diyarbakır Kenger Meftunesi, one of the components, kenger, grows at high altitudes, is harvested in the spring, and is preserved by freezing or pickling. Lamb meat is obtained from 1-year-old lambs of the Karakaş breed. Clarified butter is made from the milk of an Angora goat. The history of Diyarbakır Kenger Meftunesi dates back a long time and holds significant importance in the culinary culture and traditions of Diyarbakır. It is especially served during special occasions such as holidays, weddings, condolences, etc., contributing to its reputation associated with a geographical boundary. Production Method: The lamb meat, kenger, clarified butter, sumac, and tomato paste used in the production of Diyarbakır Kenger Meftunesi are preferably sourced from the geographical boundary. Ingredients for 6 servings of Diyarbakır Kenger Meftunesi and the production method are provided below: - 1 kg kenger - 500 g lamb meat - 60 g clarified butter - 40 g tomato paste - 100 g whole sumac - 600 ml water - 4-5 cloves of garlic - 5 g salt - 5 g red pepper flakes - 50 g wheat flour Sumac is soaked in water for 30 minutes and then strained, separating the liquid. Kenger is cleaned, washed, coarsely chopped, and soaked in water with added wheat flour to prevent darkening. After soaking, it is drained.If preserved kenger (frozen or pickled) is used instead of fresh kenger, it is soaked in boiling water for 30 minutes. Lamb meat is washed, salted, and sautéed in melted clarified butter in a pot. Tomato paste and red pepper flakes are added first, followed by kenger, and the mixture is stirred. Sumac water, enough to cover the mixture, is added along with water, and the lamb meat is cooked until tender.Diyarbakır Kenger Meftunesi is served hot by placing crushed garlic on top of the cooked dish and letting it rest for a short while.