Cokat (Bumbar)

Cokat (Bumbar) is one of the distinctive and traditional delicacies of Siirt cuisine. This dish, especially prepared during holidays and special occasions, reflects the region’s rich culinary heritage. Cokat is made by cleaning and preparing thin intestines, which are then stuffed with rice, black pepper, parsley, and finely chopped meat. The stuffed intestines are tied to a length of approximately 20–30 cm and pierced in two or three places to allow air to escape. They are then boiled for about one and a half hours. After cooking, the stuffed intestines are left to rest, covered in a wide container, before being served.

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• Cokat (Bumbar)
• 1 kg boneless lamb shoulder mince
• 1 kg baldo rice
• 1 bunch parsley
• 2 medium onions
• 1 glass olive oil
• Salt
• Black pepper

1. Cleaning the Intestines: Thin intestines are cleaned with lime water and thoroughly rinsed.
2. Preparing the Filling: Rice is mixed with black pepper, chopped parsley, and finely diced meat.
3. Stuffing and Tying: The prepared filling is stuffed into the cleaned intestines, and both ends are tied to form individual portions.
4. Cooking: The stuffed intestines are boiled in boiling water for approximately one and a half hours.
5. Resting and Serving: Cooked cokat is allowed to rest, sliced, and served hot.

^{Fried Cokat (}Siirt Foundation⁾

Cokat is more than just a dish—it is a reflection of Siirt’s cultural heritage. Prepared on special occasions such as “Cigor Bayramı,” this meal enables families to gather and preserve their traditions. Moreover, the preparation and presentation of Cokat symbolize the hospitality of the people of Siirt and the richness of their culinary culture.