Hakkari Dogaba Description and Distinctive Features of the Product: Doğaba, sometimes pronounced as Doğabe, is a dish consumed and served to guests during special occasions such as religious gatherings (mevlit), weddings, and condolences throughout the Hakkâri province. This dish has become synonymous with Hakkâri province and its districts. In the past, when the main sources of livelihood in Hakkâri were agriculture and livestock, the primary food sources were meat and bulgur. During those times, as the majority of the population lived in the highlands during the summer months, weddings were mainly held in the fall and winter. Families were large, and communal events such as mevlit, weddings, and condolences involved a large number of guests. Therefore, affluent families, especially during weddings, would prepare kavurma (roasted meat) as a special treat for their guests. Families with less favorable economic conditions would offer a dish called Devin, a meatless Hakkâri Ayran Aşı (a type of soup). Middle-income families would create a new dish, combining kavurma and Devin, ensuring that there was enough meat for guests and to bless the meal. This dish, born out of necessity approximately 150-200 years ago, has become widespread over time, gaining acceptance among the people and becoming a part of Hakkâri cuisine. The distinctive flavor of the dish is attributed to the use of sheep yogurt in its preparation. Sheep yogurt, produced in different methods for summer and winter in Hakkâri, imparts a unique taste to the dish that is characteristic of the region. Another distinctive feature of the dish is the use of wild mint called pünge with catır – cate, known as Hakkâri wild mint. The dish includes both lean minced meat and bone-in sheep meat, served with a sauce. Production Method: Preparation of Meatballs: Lean minced lamb meat is taken into a large mixing bowl. Fine bulgur for meatballs, tomato paste, salt, and red pepper are added. It is kneaded thoroughly. When the desired consistency is achieved, small balls are rolled into a round, marble-like shape. The rolled meatballs are arranged on a tray and set aside. Preparation of the Sauce: Butter is placed in a pan. It is melted and fried well over high heat. Then, tomato paste and spices are added and stirred. Lukewarm water is added. Once it starts to boil, it is removed from heat. Preparation of the Dish: Lamb meat, separated into small bone-in pieces from the rib section, is boiled, drained, and set aside. Sheep yogurt is poured into a pot and whisked well. After whisking, it starts to become slightly watery. When it begins to thin, lukewarm water is added and stirred. Once the desired consistency is achieved, it is placed on high heat. It is stirred continuously until it comes to a boil, taking care not to let it stick to the bottom. When it starts to boil, cracked wheat is added. When the wheat is partially cooked, the previously prepared meatballs and boiled meat are added to the boiling mixture. It is stirred a few times. Then, it is cooked on low heat for approximately twenty to thirty minutes.