Diyarbakır Eggplant Kazan Kebabı

Diyarbakır Eggplant and Meat Stuffed Pot is a traditional dish deeply rooted in Diyarbakır culinary culture, prepared by stuffing minced meat mixture into eggplants and tomatoes. This dish was officially registered with a geographical indication on 07.06.2022, establishing it as a product intrinsically linked to Diyarbakır Province.

The dish is prepared by stuffing minced meat mixture into eggplants sliced horizontally and tomatoes cut upside down. This method ensures both a visually appealing sliced structure and uniform cooking of all ingredients. The minced meat is preferably sourced from one-year-old lambs. The filling consists of dried onion, tomato, chili pepper, butter, salt, and black pepper. The eggplants must be partially peeled in a mottled pattern, and the cuts must not extend to the bottom surface to preserve the dish’s authentic form.

Ingredients required for a portion serving approximately eight people:

• 1.5 kg eggplants
• 750 g lamb mince
• 10 tomatoes
• 4 chili peppers
• 2 dried onions
• 50 g butter
• 10 g black pepper
• 20 g salt
• 100 ml water

The minced meat filling is prepared by mixing the mince with butter, finely chopped onion, tomato, and chili peppers. The eggplants are sliced horizontally and stuffed with the filling. The tomatoes are turned upside down and cut into two sections to be filled. The stuffed eggplants are arranged in a wide, shallow tray known locally as a “kazan,” with the tomatoes placed in between. Water is added and the dish is cooked over low heat for approximately one hour. It is recommended to serve the dish hot.

The dish’s historical presence in Diyarbakır cuisine and its preparation using local ingredients reinforce its geographical association. Therefore, all production stages must be carried out within the boundaries of Diyarbakır Province. It is essential that the primary ingredients be sourced as much as possible from within this geographical region.

Monitoring of production and the use of the geographical indication is conducted under the coordination of the Diyarbakır Chamber of Commerce and Industry. The monitoring body is composed of experts from the Diyarbakır Provincial Directorate of Agriculture and Forestry and the Dicle University School of Social Sciences, Culinary Arts Program. Inspections are carried out at least once annually; additional inspections may be conducted whenever necessary or upon complaint.