Diyarbakir Liver Kebab Product Description and Distinctive Features: Diyarbakır Liver Kebab; a kebab produced using lamb liver, lamb tail fat, red chili powder, salt, dried thyme, coriander, and ground sumac. The lamb liver is obtained from lambs aged one year. It is cooked on skewers and served with lavash bread.The history of Diyarbakır Liver Kebab dates back in time. It holds a significant place in Diyarbakır's culinary culture, establishing a connection between its reputation and the geographical boundary. Production Method: The lamb liver, lamb tail fat, and spices used in the production of Diyarbakır Liver Kebab are preferably sourced from the geographical region. The components needed for approximately 4 servings of Diyarbakır Liver Kebab are as follows: - 500 g lamb liver - 150 g lamb tail fat - 50 g red chili powder - 50 g salt - 50 g dried thyme - 50 g coriander - 50 g ground sumac Diyarbakır Liver Kebab is cooked on skewers approximately 60 cm long. For this, the skewers are arranged with 1 liver, 1 tail fat, 2 livers, 1 tail fat, and 1 liver in sequence. After the spices and components are threaded onto the skewers, they are sprinkled with the spices. Then the skewers are turned on a flameless fire at a 180-degree angle to ensure the kebab is cooked. Overcooking Diyarbakır Liver Kebab can cause it to dry out, which is not desired. The service of Diyarbakır Liver Kebab is done by placing it on lavash bread without removing it from the skewers. To prevent the kebab from cooling, 3-4 pieces of lavash bread, each 10 cm long, are placed on top of the skewers. Optionally, grilled tomatoes and chili peppers can be added to enhance the presentation of Diyarbakır Liver Kebab.