Diyarbakir Stuffed Spleen Product Description and Distinctive Features: Diyarbakır Lamb Tripe Stuffed with Tail Fat; is one of the significant dishes in Diyarbakır's culinary culture. The preparation of Diyarbakır Lamb Tripe Stuffed with Tail Fat involves a production method specific to the specified geographical region.The main components in the production of Diyarbakır Lamb Tripe Stuffed with Tail Fat include lamb tripe, tail fat, inner fat (gömlek yağı), grated onions, and various spices. The distinctiveness and reputation of Diyarbakır Lamb Tripe Stuffed with Tail Fat are associated with the geographical boundary where it is produced, as well as the components and production method that differentiate it. Production Method Ingredient List and Average Quantities Used (for 6 people): - 1 kg lamb tripe, - 200 g tail fat and inner fat (gömlek yağı), - 2 grated onions, - 15 g mixed spices (red chili powder, allspice, cumin, black pepper, coriander, cloves, cinnamon), - 5 g salt, - 5 g red pepper flakes. The components in the ingredient list of Diyarbakır Lamb Tripe Stuffed with Tail Fat, including tripe, tail fat, and inner fat, are preferably sourced from lambs aged over 1 year within the specified geographical boundary. These components are procured and used in compliance with the regulations, especially the Special Hygiene Rules for Animal Foods and relevant food legislation. The tail fat is finely chopped with a knife. Then, two grated onions are added to the tail fat, and salt, red pepper flakes, and the mixed spices are mixed. The sides of the tripe are opened with a knife, and the prepared mixture is carefully placed inside the tripe. Tripe filled with the mixture is arranged on a tray. The top of the arranged tripe is covered with inner fat to maintain the balance of fat during cooking, preventing the outer part of the tripe from hardening and ensuring the inside does not remain raw. Diyarbakır Lamb Tripe Stuffed with Tail Fat is cooked in the oven for approximately 45 minutes and is ready to be served.