Its name, "Duvaklı," meaning "veiled," refers to the generous topping of spiced meat and nuts that "veil" the rice and according to some stories, it's served during the (un)-veiling ceremony for the bride, hence the name.
This pilaf holds a special place in Diyarbakır's culinary tradition, often reserved for significant occasions such as weddings, religious celebrations, and special gatherings.
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