Hakkari Doleme Description and Distinctive Features of the Product: Doleme is a dish that has become synonymous with Hakkâri province and its districts. Families in Hakkâri province and its districts are generally large. The people, who mostly sustain their livelihood through agriculture and livestock, used to make only meatballs with meat and bulgur in the past. However, families with less favorable economic conditions started adding squash to the meatballs to be able to feed a large population with this dish. This new dish, named Doleme, later became widespread and has found its place in Hakkâri cuisine for approximately 150 years. Because pumpkin is used, it is only made in certain months of the year. It is mostly a dish made for household consumption and for guests during family visits. Doleme is made with minced lamb meat and savory. The distinctive feature is the use of local pumpkin instead of sweet pumpkin in the preparation of the dish. The combination of meatballs and savory with pumpkin in the same dish creates a fusion of different flavors. Production Method: Preparation: Preparation of Meatballs: In a medium-sized mixing bowl, fine bulgur for meatballs is taken. Onion is grated. Lean minced meat, red pepper flakes, black pepper, and salt are added. It is kneaded thoroughly. Once the desired consistency is achieved, small round meatballs, about the size of a hazelnut, are prepared and set aside on a tray. Preparation of the Dish: The pumpkin is cut in half. Using the sharp edge of the knife facing downward, the tough skin on the upper part is peeled. It is then diced into medium-sized cubes. The meatballs, which were set aside on the tray, are brought next to the cooking pot. The ingredients are arranged in the pot in layers, alternating between a layer of meatballs and a layer of pumpkin—starting with meatballs and ending with pumpkin. The cooking pot is placed on medium heat on the stove. In a separate bowl, warm water, liquid sunflower oil, and tomato paste are mixed to create a sauce. This sauce is poured over the ingredients in the pot. The mixture is cooked over low heat for approximately 1 hour. Serving: It is served hot. The dish, placed on a serving plate, is garnished with dried savory, and optionally, chopped walnuts or hazelnuts are sprinkled on top. In some villages in Hakkâri, crushed garlic mixed with sheep yogurt is used as a sauce and poured over the dish before serving.