Diyarbakir Quince Roast Description and Distinctive Features of the Product: Diyarbakır Quince Braised Lamb; a dish produced using lamb meat, quince, and butter or tail fat. The meat used in production is boneless meat obtained from a one-year-old lamb. The butter is derived from goat milk. The serving of Diyarbakır Quince Braised Lamb is done hot on a serving plate, with the dish consisting of pieces of clawed pita soaked in the dish's broth, lamb meat, and quince slices, followed by pouring the dish's broth over them. Diyarbakır Quince Braised Lamb has a long history and holds a significant place in the culinary culture of Diyarbakır. It has a production method specific to the geographical region, contributing to its association with a geographical boundary and reputation. Production Method: The lamb meat, butter, and quince used in the production of Diyarbakır Quince Braised Lamb are preferably sourced from within the geographical boundary. Ingredients (for 10 people): - 1 kg boneless lamb stew meat - 2 medium-sized quinces - 40 g butter or 100 g tail fat - 20 g salt Cubed lamb stew meat is cooked in a pot over low heat for approximately one hour. In another pot, butter or tail fat is melted. Cooked meat, salt, and unpeeled quinces are added, and they are sautéed for about 20 minutes. The sautéed meat and quinces are removed from the pot. Square pieces of clawed pita, approximately 2 cm in size, are added to the remaining oil in the pot. The pitas, which absorb the oil from the dish, are placed on the serving plate. Meat is placed on top. Quinces are halved, seeds are removed, and they are cut into pieces matching the size of the meat on the serving plate. The remaining hot meat broth in the pot is poured over Diyarbakır Quince Braised Lamb on the serving plate, and it is served hot.