Diyarbakır Lebeni Description and Distinctive Features of the Product: Diyarbakır Lebenisi is one of the significant dishes in Diyarbakır's culinary culture. The preparation of Diyarbakır Lebenisi involves a production method specific to the mentioned geographical region. In the production of Diyarbakır Lebenisi, ingredients such as yogurt, coarse bulgur, chickpeas, water, yarpuz (a type of mint), and salt are used. The yarpuz plant, known as Mentha longifolium in Latin, is utilized in its fresh or dried above-ground parts, contributing a characteristic taste and aroma to the dish. The distinctiveness and reputation of Diyarbakır Lebenisi are associated with the geographical region where it is produced, differing in terms of the components used and the production method. Production Method: Ingredient List and Average Quantities Used (for 6 people): - 2 kg yogurt - 2 liters water - 1.5 kg coarse bulgur - 2 cups boiled chickpeas - 1 tablespoon yarpuz (fresh or dried) - 10 g salt In the production of Diyarbakır Lebenisi, the components such as coarse bulgur and yogurt in the ingredient list are preferably sourced from the specified geographical region. Typically, sheep's milk is used in yogurt production. Preparation: Firstly, coarse bulgur is washed and soaked. In a sufficiently large container, water is added to the yogurt in equal proportions, creating a buttermilk-like consistency. The soaked and softened coarse bulgur and boiled chickpeas are added and stirred until it starts to boil. Close to completion, yarpuz with its leaves plucked and then salt are added. The dish is allowed to cook, ensuring that the yarpuz imparts its taste and aroma to the dish. Afterward, the cooking process is completed.