Diyarbakir Stuffed Ribs Description and Distinctive Features of the Product: Diyarbakır Kaburga Dolması is a dish made by filling lamb ribs with lamb meat, rice, and almonds, and then cooking them.The history of Diyarbakır Kaburga Dolması dates back to ancient times. It is one of the significant dishes in Diyarbakır's culinary culture. Its production involves specific conditions related to a geographical boundary. Therefore, Diyarbakır Kaburga Dolması is associated with a geographical boundary, contributing to its fame. Production Method: For the production of Diyarbakır Kaburga Dolması for 4 people, the following components are used: - Lamb ribs (prepared with the arm intact) - 0.5 kg lamb meat (finely chopped) - 0.5 kg rice - 200 g almond kernels - 1 tablespoon tomato paste - 5 tablespoons butter - 1 bunch of parsley - 20 g salt - 10 g black pepper - 10 g allspice - 6 tablespoons vegetable oil - Clean needle and thread Preparation: The ribs are opened with a knife under the arm and expanded by hand to create a pocket-like space. The inside and outside of the ribs are rubbed with a sauce made of tomato paste, 2 tablespoons of butter, parsley, salt, allspice, and 3 g of black pepper. Rice is sautéed in 2 tablespoons of hot vegetable oil. Lamb meat, chopped to the size of hazelnuts, is sealed by cooking over high heat for 3 - 5 minutes until the water is absorbed. Adding 1 tablespoon of vegetable oil and butter, it is cooked for another 10 minutes over low heat.Peeled almond kernels soaked in water are roasted in another pot with 1 tablespoon of butter until they turn pink.The filling, prepared by mixing rice, lamb meat, almond kernels, and 7 g of black pepper, is thoroughly filled into the pocket between the bone and meat of the ribs. The open parts are sewn shut. The rib dolma is seared on all sides in 2 tablespoons of vegetable oil until it turns pink, and then it is placed in a large pot with the comb part of the meat facing down. Enough boiling water is added to cover half of it, and the pot is covered. After cooking over low heat for 4 hours until it turns pink on all sides, the remaining water in the pot is removed. A mixture of 1 tablespoon of vegetable oil and butter is spread over the top of the rib dolma, and it is cooked over low heat for another 1 hour until the top and bottom are golden brown. The previously removed water from the dish is added back to the top of Diyarbakır Kaburga Dolması before serving.