Hakkari Kiris Description and Distinctive Features of the Product: Kıris, pronounced in different ways such as Kris, Kriys, Kiris, Qıris, is a dish specifically prepared for honored guests during significant events like religious gatherings (mevlit), weddings, and condolences throughout the history of Hakkâri. This dish has become synonymous with Hakkâri province and its districts. In the past, when agriculture and livestock were the main sources of livelihood in Hakkâri, the primary food sources were meat, bulgur, and rice grown in the Şemdinli - Çukurca region. As the majority of the population lived in the highlands during the summer months, weddings were mainly held in the fall and winter. Due to the lack of roads, ingredients such as rice, grapes, and walnuts grown in different parts of Hakkâri were brought on mule backs to enrich the dish with meat, creating the unique taste of the region and ensuring there was enough meat for large families and guests. According to another story, Kıris dish originated during a period of severe famine in the past in Hakkâri, as people gathered the remaining ingredients they had to cook.Over time, Kıris has gained acceptance among the people and has found its place in the Hakkâri cuisine for 150-200 years. The most significant feature of the dish is the inclusion of dried grapes (raisins) and walnuts, which add sweet and distinct flavor explosions to the traditional dish prepared with dry onions, tomato paste, and meat. Preparation: Preparation of Meatballs: Lean minced meat is placed in a large mixing bowl. Fine bulgur for meatballs is added. 1 tablespoon of tomato paste, black pepper, red pepper flakes, and a pinch of salt to taste are added. The meatball mixture is kneaded thoroughly. Once it reaches the desired consistency, it is rolled into small meatball shapes and set aside on a tray. Preparation of Ingredients: Rice, chickpeas, dried grapes (raisins), walnut kernels, bone-in meat, and sumac are boiled separately in pots. They are then drained and set aside. Preparation of the Dish: A large pot is placed on medium heat. Liquid sunflower oil is added. Onions, chopped into small pieces, are sautéed in the oil. The remaining tomato paste is added. The previously boiled and cooked rice, chickpeas, dried grapes, and walnut kernels, which have been set aside, are added. The meatballs prepared earlier and set aside on the tray are also added. After a light stir, lukewarm water is added. It is simmered over low heat for 45 minutes. While the dish is simmering, the sumac berries are soaked in lukewarm water 5 minutes before adding them to the dish. After soaking, they are drained and set aside. The initial water from soaking the sumac is not used as it may alter the color and taste of the dish. Only the drained sumac berries are used. After simmering the dish for 45 minutes in the pot, the drained sumac berries are added. It is cooked for an additional 5 minutes and then removed from the heat.Serving:The dish is served hot on plates. Optionally, it can be served with sliced onions on the side.