---
title: Diyarbakır Dalak Dolması
slug: diyarbakir-dalak-dolmasi-b6b94
url: /detay/diyarbakir-dalak-dolmasi-b6b94
type: article
language: English
entity:
  primary: Diyarbakır Dalak Dolması
  type: article
  categories:
    - name: Gastronomy
      slug: gastronomi
      url: /kategori/gastronomi
  tags:
    - Diyarbakır Dalak Dolması
author: Elif Laçin
created_at: 2025-10-26T15:44:06.246366+03:00
updated_at: 2025-10-29T22:05:46.402881+03:00
image: https://cdn.t3pedia.org/media/uploads/2025/10/26/gRxxAhyx0Hao7Pz2euBdrXtXlXvy4IyH.webp
---

# Diyarbakır Dalak Dolması

<!-- CONTEXT: KURE Information Cards for "Diyarbakır Dalak Dolması" -->

## KURE Information Cards

![5MimFrgG1eonRoIyt18h9InvIu32hOEN.webp](https://cdn.t3pedia.org/media/uploads/2025/10/26/rAr8OMyyr5YcZJEKc8xgcxPgu6WxahVu.webp)
*Diyarbakır Dalak Dolması*

| Field | Value |
|-------|-------|
| Registration Number(Text) | 921 |
| Registration Date(Text) | October 11 2021 |
| Applicant/Registrant(s) | Diyarbakır Chamber of Commerce and Industry |
| Province(s) | Diyarbakır |
| Product / Product Group(s) | Dishes and Soups |
| Type of Geographical Indication | Designation of Origin (Mahreç İşareti) |

<!-- CONTEXT: Article Content for "Diyarbakır Dalak Dolması" -->

## Article Content

**Diyarbakır dalak dolması** (stuffed spleen of Diyarbakır) is a traditional meat dish unique to the city of Diyarbakır, located in the Southeastern Anatolia Region of Türkiye. Registered as a **Geographical Indication with a Designation of Origin (Mahreç İşareti)** under Law No. 6769 on Industrial Property, this dish represents one of the characteristic elements of Diyarbakır’s rich culinary culture. The registration process was carried out by the **Diyarbakır Chamber of Commerce and Industry**, and the product was officially granted geographical indication protection on **October 11, 2021**.

### **Distinctive Features**

[Diyarbakır dalak dolması](/en/detay/diyarbakir-dalak-dolmasi-ba950/llms.txt) is identified with Diyarbakır in terms of both the ingredients used and the production method applied. Its main ingredients include **lamb spleen, tail fat, caul fat, onions,** and a **seven-spice mixture.** These components are preferably obtained from lambs raised within the province of Diyarbakır and aged over one year, reinforcing the product’s local identity.

The dish’s fame and recognition are directly tied to this geographical region.

### **Production Method**

For a six-person serving, the average ingredients used are:

- 1 kg lamb spleen
- 200 g tail fat and caul (sheet) fat
- 2 grated onions
- 15 g seven-spice mix (ground red pepper, allspice, cumin, black pepper, coriander, clove, cinnamon)
- 5 g salt
- 5 g red pepper flakes

The tail fat is finely chopped with a knife and mixed with grated onions and spices. The spleens are slit open along one side and filled with this mixture. They are then placed on a tray and covered with caul fat. The caul fat prevents the outer surface from hardening while keeping the inside tender, maintaining a balanced fat texture. The dish is baked for about **45 minutes** and served **hot**.

### **Geographical Boundary and Production Conditions**

All stages of production for Diyarbakır Dalak Dolması must take place **within the boundaries of Diyarbakır province**. This requirement ensures the preservation of the traditional knowledge and authentic preparation methods that define the product’s regional identity.

### **Inspection Process**

Protection of the geographical indication is ensured through inspections coordinated by the **Diyarbakır Chamber of Commerce and Industry**. The inspection committee consists of **at least three members** and conducts evaluations **at least once a year** in collaboration with the **Diyarbakır Provincial Directorate of Agriculture and Forestry**.

Compliance with the registered production method and ingredient list is verified. Any nonconformities identified are reported to the relevant parties, and the inspection results are submitted to the *Türk Patent ve Marka Kurumu* (Turkish Patent and Trademark Office).

<!-- CONTEXT: Academic Sources and References for "Diyarbakır Dalak Dolması" -->

## Academic Sources and References

1. Türk Patent ve Marka Kurumu.“Diyarbakır Dalak Dolması” Coğrafi İşaretler Portalı. Accessed October 24, 2025. https://ci.turkpatent.gov.tr/cografi-isaretler/detay/2866Türk Patent ve Marka Kurumu. “Diyarbakır Dalak Dolması Coğrafi İşaret Sicil Belgesi.” Coğrafi İşaretler Portalı. Accessed October 24, 2025. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/0033ce21-19a1-443e-8601-dd142bf0da57.pdf