Before starting the recipe, leave 2 cups of sumac in a bowl filled with 1 liter of hot water with a pinch of salt added for half an hour. The ingredients written inside are cut into small pieces, the meat and rice are washed and added to the vegetables. Add the margarine and oil to this mixture and knead well until combined. Add 1/4 of the sumac juice (with the help of a strainer so that the sumacs do not spill into the mixture) and keep in the water for approximately half an hour, adding a pinch of salt to 1 liter of warm water. Then mix again until smooth. This ready-made mortar is loaded with vegetables. It is recommended to arrange the wrappers on top of the pot. After the filling and wrapping process is complete, add 1 teaspoon of salt, 2-3 tablespoons of oil, and the remaining sumac juice to the top of the pot with the help of a strainer so that the sumac does not mix with mix.
It is cooked over high heat and after it starts to boil it is cooked for about 1 hour over low heat. After cooking, the lid of the pot is slightly opened and the water is carefully filtered into another pot by inverting it. The fillings, which rest for 15 to 20 minutes, are ready to serve. While filtered water in another pot is served as an option, it can be used as 1-2 teaspoons of stuffing and sauce on top of the wraps.
Bon appetit 🙂

Diyarbakir sour wrapper and stuffed recipe with photo