Hakkari Kepaye Description and Distinctive Features of the Product: Hakkari Kepaye is a dish specific to the province of Hakkari. It has been known in the region for many years, reaching the present day with the cultural heritage of the area, and requiring skillful expertise at every stage of its production.In the history of Hakkari Kepaye, it is known that the dish is particularly prepared and served to guests during special occasions such as Eid al-Adha and ceremonies. Hakkari Kepaye is a unique dish from Hakkari province, consisting of intestines and tripe filled with a special stuffing and cooked with a sauce unique to this dish. The intestines and tripe used in the preparation of Hakkari Kepaye are preferably obtained from small livestock.Hakkari Kepaye is a dish that differentiates itself in terms of the components used in its production and has a specific production method unique to the product.The fame of Hakkari Kepaye is closely associated with the geographical boundaries where it is produced. Production Method: Ingredients List for Hakkari Kepaye and Average Quantities (for 6 people): - Inner Filling: 1 kg rice, 250 g butter, 100 ml sunflower oil, 30 g salt, 30 g black pepper, and optionally, 1 onion. - 0.6 kg tripe and 0.6 kg intestines (preferably obtained from small livestock). - To be placed on the cooked stuffed tripe and intestines: 2 liters of hot water and 250 g boiled chickpeas. - Sauce: 100 ml sunflower oil and 50 g red pepper flakes. Preparation of Hakkari Kepaye: To prepare the mixture in which the tripe and intestines will be cleaned and soaked, an average of 1 liter of water, 0.5 kg of yogurt, 50 ml of lemon juice, 40 g of salt, and 200 ml of vinegar (optional) are used. These components are mixed homogeneously to prepare the solution. When preparing Hakkari Kepaye, it is crucial to thoroughly clean both sides of the tripe and intestines by turning them inside out. In a sufficiently large container, the tripe and intestines are soaked for approximately 3 hours with the prepared mixture. After soaking, the tripe and intestines are carefully washed with water to ensure thorough cleaning. The selection and use of tripe and intestines for food comply with the relevant food regulations, especially the Special Hygiene Rules for Animal Foods. The washed and drained rice is placed in a pan and sautéed with butter and sunflower oil. If onion is desired, chopped onions are sautéed in the pan first. After sufficient sautéing, salt and black pepper are added to the rice and mixed. This filling is set aside to cool. The rinsed tripe is divided into portions. The tripe is stitched using a food-safe needle and thread. Care is taken to leave enough space for filling in the tripe during this process. After filling the remaining space with the inner filling, the rest is also stitched. The intestines are filled with the inner filling and tied at both ends with the fatty side facing outward. Tying the intestines prevents the inner filling from leaking. The filled tripe is placed at the bottom, and the filled intestines are placed on top, preferably in clay pots. Enough hot water is added until it covers the top. Then, boiled chickpeas are added. The dish is covered and left to cook on low heat for 2.5-3 hours. Due to technological advancements, pressure cookers can also be used for cooking, given their practicality. For the sauce, sunflower oil and red pepper flakes are placed in a separate pan. The red pepper flakes are sautéed on the stove until they give their color to the oil.Once the sauce is ready, it is poured over the cooked dish. Hakkari Kepaye is now ready to be served. It is recommended to serve and consume Hakkari Kepaye while it is still hot.