Diyarbakir Veiled Pilaf Product Description and Distinctive Features: Diyarbakır Duvaklı Pilavı; a rice dish produced by placing a mixture of roasted almonds, lamb shoulder minced meat, salt, black pepper, allspice, and cinnamon on rice cooked with Karacadağ Rice, registered with the geographical indication number 337, and butter. The meat used in production is obtained from a 1-year-old lamb. The history of Diyarbakır Duvaklı Pilavı dates back in time. It holds a significant place in Diyarbakır's culinary culture and is served on special occasions such as marriage proposals, religious celebrations, and weddings. Therefore, it has established a connection between its reputation and the geographical boundary. Production Method: Diyarbakır Duvaklı Pilavı; the meat and butter used in production are preferably sourced from the geographical region. The components needed for a 6-person serving of Diyarbakır Duvaklı Pilavı are as follows: - 500 g lamb shoulder minced meat - 400 g Karacadağ Rice - 200 g almonds - 60 g butter - 20 g salt - 5 g black pepper - 5 g allspice - 5 g cinnamon - 1 liter water Almonds are boiled, peeled, and roasted. The lamb shoulder minced meat is roasted in a pan for approximately 20 minutes. Spices and roasted almonds are added, and after an additional 5 minutes of roasting, it is taken off the heat. In a rice pot, butter is melted, Karacadağ Rice is added, and the rice is roasted until it changes color. Water is added, and the rice is cooked over low heat. After Diyarbakır Duvaklı Pilavı is cooked, it is allowed to rest for a while for infusion and then placed on a serving plate. The minced lamb and almond mixture is added on top, and it is ready to be served.