Diyarbakır Cimili Tatlısı

Diyarbakır Cimili Tatlısı is a traditional dessert prepared by placing crushed walnut kernels and grape molasses on toasted tandır bread fried in butter. It has been a prominent flavor in Diyarbakır cuisine for centuries and constitutes an important part of the region’s cultural heritage.

Diyarbakır Cimili Tatlısı stands out due to the uniqueness of its ingredients. The butter, walnut kernels, and grape molasses used in its preparation are all produced and sourced within the geographical boundaries of Diyarbakır. Special emphasis is placed on using tandır bread in its preparation. These ingredients and the production method together give the dessert its distinctive taste and texture.

^{Diyarbakır Cimili Tatlısı (}Turkish Patent and Trademark Office⁾

The ingredients used in the preparation of Diyarbakır Cimili Tatlısı are sourced from the Diyarbakır region. For a six-person serving, the following ingredients are used:

• 500 grams of tandır bread
• 200 milliliters of grape molasses
• 200 grams of walnut kernels
• 100 grams of butter

In the preparation phase, butter is melted in a pan. The tandır bread, cut into cubes, is fried in the butter. During frying, crushed walnut kernels are added and stirred continuously while cooking proceeds. Finally, grape molasses is incorporated into the mixture to allow the bread to absorb the molasses. The dessert is served warm.

Diyarbakır Cimili Tatlısı was officially registered as a geographical indication by the Turkish Patent and Trademark Office on 28 June 2022, through the Diyarbakır Chamber of Commerce and Industry. This registration, numbered 1160, formally documents that the production, processing, and preparation of the dessert occur within the geographical boundaries of Diyarbakır, that the ingredients are specific to the region, and that these characteristics confer a unique identity to the product. This registration underscores the dessert’s significance within Diyarbakır’s cultural heritage and ensures its protection.

The dessert is monitored by an oversight body composed of experts from the Diyarbakır Directorate of Agriculture and Forestry and the Dicle University School of Social Sciences, Culinary Arts Program, under the coordination of the Diyarbakır Chamber of Commerce and Industry. Inspections are conducted at least once annually and may be carried out more frequently in response to complaints or specific needs. The oversight body verifies compliance with ingredient specifications, adherence to the production method, and adherence to geographical indication criteria.