Diyarbakir Plum Summer Stew Product Description and Distinctive Features: Diyarbakır Summer Vegetable Stew with Sour Plums is one of the significant dishes in Diyarbakır's culinary culture. The preparation of Diyarbakır Summer Vegetable Stew involves a production method specific to the specified geographical region. The uniqueness and reputation of Diyarbakır Summer Vegetable Stew are associated with the geographical boundary in which it is produced. Production Method: Ingredient List and Average Quantities Used (for 6 people): - 500 g diced lamb meat, - 1 medium-sized potato, zucchini, and eggplant each, - 2 green onions, - 100 g sour plums, - 100 g fresh green beans, - 100 g green almonds (almond buds), - 1 head of fresh garlic, - 2 tomatoes, - 100 g okra, - 5 chili peppers, - 2 tablespoons butter, - 1 tablespoon tomato paste, - 7 g spices (red pepper flakes and black pepper), - 7 g salt, - Sufficient water. The lamb meat, sour plums, and green almonds in the ingredient list of Diyarbakır Summer Vegetable Stew are preferably sourced from the specified geographical region. Preparation: First, the lamb meat is boiled in a pot with enough water over low heat. In another pot, butter is melted and sautéed with tomato paste. Salt and spices are added and mixed. The boiled lamb meat is added to the pot, thoroughly mixed with the prepared butter-tomato paste mixture, and sautéed for a while. Then, all the diced vegetables are added to the pot and gently mixed. The remaining lamb broth is also added to start the cooking process of the vegetable stew. Close to the end of the cooking process, sour plums and green almonds are added without stirring, and the cooking process continues. The cooking is completed in an average of 45 minutes.