Diyarbakir Meat Eskenesi Dinner Product Description and Distinctive Features: Diyarbakır Meat Eşkene is a dish produced using lamb chops, onions, tomato paste, butter, red pepper flakes, black pepper, and salt. The meat used in production comes from a 1-year-old lamb of the Karakaş breed, and the butter is obtained from the milk of a hairy goat.The serving of Diyarbakır Meat Eşkene includes pilaf made from Karacadağ Rice, registered with the geographical indication number 337, and is accompanied by eşbabiye (a type of pastry) and a choice of incaz or karaş compote. Having a long history, Diyarbakır Meat Eşkene holds significant importance in Diyarbakır's culinary culture. It is commonly present on tables prepared for special occasions such as condolences, holidays, and weddings in Diyarbakır. It has a production method specific to the geographical region, establishing a connection between its reputation and the geographical boundary. Production Method: Ingredient List (for 6 people): - 1 kg pounded lamb chops - 1 onion - 1 tablespoon tomato and pepper paste - 3 tablespoons butter - 1 teaspoon red pepper flakes - 1 teaspoon black pepper - 20 g salt - Water The butter, tomato paste, and pepper paste used in the production of Diyarbakır Meat Eşkene are sourced from the specified geographical region. The lamb meat is obtained from the Karakaş breed sheep raised in the region, aged one year. The butter is produced from the milk of the hairy goat. Preparation: Pounded lamb chops are seasoned with finely chopped onions, salt, and red pepper flakes. They are then rubbed with this mixture. In a pot, the butter is melted and the seasoned meat is fried in it.In another pot, the tomato paste is fried in oil, and then the meat, along with its oil, is added. Hot water is added, the pot is covered, and it is cooked over low heat.Diyarbakır Meat Eşkene is served hot with pilaf made from Karacadağ Rice, along with eşbabiye and a choice of incaz or karaş compote.