Diyarbakir Tirit Dinner Description and Distinctive Features of the Product: Diyarbakır Tirit Dish is a regional dish prepared by cooking coarse bulgur with lamb roast, green onions, parsley, sumac juice, and various spices. After cooking, it is eaten by wrapping it in fresh grape leaves. Diyarbakır Tirit Dish has a special place in the cultural heritage of Diyarbakır province, and its history dates back in time. It is associated with a geographical region and has gained reputation accordingly. Production Method: The coarse bulgur used in the production of Diyarbakır Tirit Dish is obtained from durum wheat grown in Diyarbakır. The clarified butter (sadeyağ) is derived from goat's milk. Ingredients (for 6 people): - 2 cups of coarse bulgur - 1 bowl of lamb roast - 1 tablespoon of tomato paste - 1/3 cup of whole sumac berries - 1 bunch (100 g) green onions - 1 bunch (100 g) parsley - 100 g fresh grape leaves - 2 tablespoons of clarified butter (sadeyağ) - 2 teaspoons of red pepper flakes - 1 teaspoon of salt - 5-6 cups of water Preparation, Cooking, and Serving: Soak the sumac in 3 measures of water, adding salt, and let it sit. Clean and wash green onions and parsley, then chop them finely. Melt the tomato paste in the clarified butter, add the sumac water, and bring it to a boil. Add coarse bulgur and lamb roast to the boiling mixture and cook over low heat. Since lamb roast is used, reduce the amount of oil and salt. Near the end of cooking, add chopped parsley, green onions, salt, and red pepper flakes. The mixture should have a slightly watery consistency. Diyarbakır Tirit Dish is served by placing the mixture inside washed fresh grape leaves and wrapping them by hand or with the help of a spoon.