Diyarbakir Sour Stuffed Product Description and Distinctive Features: Diyarbakır Sour Stuffed Vegetables; made with minced lamb meat from a lamb under the age of 1, Karacadağ Rice registered with the geographical indication number 337, various spices, and a filling prepared with eggplant, zucchini, and bell peppers, filled and cooked. The sourness of the dish comes from the water of sumac, which is soaked in hot water.The history of Diyarbakır Sour Stuffed Vegetables dates back in time. It is one of the significant dishes in Diyarbakır's culinary culture and has a production method specific to the geographical region. Therefore, it has established a connection between its reputation and the geographical boundary. Production Method: Ingredient List and Average Quantities Used (for 6 people): - 1 kg fatty lamb minced meat - 3 cups Karacadağ Rice - 2 onions - 1 bunch of parsley - 2 cups whole sumac - 2 tablespoons tomato paste - 1 kg eggplant - 1 kg zucchini - 0.5 kg bell peppers - 2 tomatoes - 3-4 chili peppers - 20 g salt - 10 g black pepper - 10 g red pepper flakes - 10 g savory - 10 g mint - 50 g clarified butter The meats used in the production of Diyarbakır Sour Stuffed Vegetables, as well as sumac and savory, are sourced from the geographical region. Preparation: Sumac is soaked in hot water for infusion. Eggplants are cut, hollowed, and soaked in salty water. Zucchinis are thinly peeled, halved, hollowed, lightly salted, and washed. Bell peppers are cut with a top lid, seeds removed, and washed. Onions are chopped and sautéed in oil, then spices are added. Tomato paste, finely chopped chili peppers, minced meat, parsley, and rice are added and mixed. A portion of the soaked sumac water is added to the mixture and stirred well. The resulting stuffing is filled into eggplants, zucchinis, and peppers. Different vegetables are arranged horizontally in the pot, facing each other, and their openings are covered. The remaining sumac water and enough hot water to cover are added. To prevent the vegetables from falling apart, a flat, perforated weight is placed on top. The stuffed vegetables are cooked for approximately 50 minutes, reducing the heat once the water boils. After cooking, drain the liquid. Diyarbakır Sour Stuffed Vegetables are served hot with a small bowl of stuffing liquid on the side.