Diyarbakir Mastava Vaccine Dinner Description and Distinctive Features of the Product: Diyarbakır Mastava Soup is one of the significant dishes in Diyarbakır's culinary culture. The preparation of Diyarbakır Mastava Soup involves a production method specific to the mentioned geographical region. In the production of Diyarbakır Mastava Soup, ingredients such as yogurt, rice, coarse bulgur, egg, wheat flour, water, salt, butter, and grape molasses are used. Additionally, this dish is also known as "Ayran Aşı" among the locals. The distinctiveness and reputation of Diyarbakır Mastava Soup 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): - 1 cup each of coarse bulgur and rice - 2 kg yogurt - 100 g wheat flour - 1 liter water - 1 egg - 10 g salt - For the topping mixture: 75 g butter and 75 g grape molasses In the production of Diyarbakır Mastava Soup, the components such as bulgur, rice, butter, and grape molasses in the ingredient list are preferably sourced from the specified geographical region. Typically, sheep's milk is used in yogurt production. Preparation: Yogurt, wheat flour, egg, salt, and water are thoroughly mixed in a sufficiently large pot. This mixture is placed on the stove in the pot and continuously stirred to prevent it from settling or curdling. Later, bulgur and rice are added, and by stirring, the bulgur and rice are allowed to cook. After the bulgur and rice are cooked, the dish becomes denser. It is then taken off the stove and left to rest for about 10 minutes. For the topping, butter is melted in a pan, mixed with grape molasses, and slightly roasted. This mixture is then drizzled over Diyarbakır Mastava Soup before serving.