Diyarbakir Pencegosht Pilaf Description and Distinctive Features of the Product: Diyarbakır Pencegoşt Pilavı is a dish made with lamb liver, liver casing, Karacadağ Rice registered with geographical indication number 337, onions, butter, and various spices. The liver and liver casing are obtained from a 1-year-old lamb, and the butter is derived from a goat. Having a history that goes back in time, Diyarbakır Pencegoşt Pilavı holds a significant place in Diyarbakır's culinary culture. It is present on tables prepared for special occasions such as condolences, holidays, and weddings in Diyarbakır. Therefore, it is associated with a geographical boundary, contributing to its reputation. Production Method: The lamb liver and goat's milk-derived butter used in the production of Diyarbakır Pencegoşt Pilavı are preferably sourced from the geographical boundary.Components of Diyarbakır Pencegoşt Pilavı (for 4 people): - 1 lamb liver - 1 large piece of liver casing - 500 g Karacadağ Rice - 1 onion - 200 g butter - 2 eggs - 10 g dried mint - 20 g red pepper flakes - 5 g black pepper - 20 g salt - 1.5 liters of water Preparation: Melt 100 g of butter in a pan, add finely chopped onions, and sauté. Add black pepper, red pepper flakes, dried mint, and salt, then stir. Add diced liver to the mixture and continue sautéing. Once the liver is sautéed, remove the mixture from the heat. Wash Karacadağ Rice and sauté it in 100 g of butter. Add salt and water, and cook the rice until it absorbs the water.The large liver casing is opened, divided into four pieces of 20x20 cm each. Each piece is placed in a bowl, and the sautéed liver mixture and rice are added on top. The mixture is covered with the edges of the liver casing and flipped onto a tray. Whisked eggs are brushed on top, and it is baked in a preheated oven until golden brown. Diyarbakır Percegoşt Pilavı is served hot.