Diyarbakır Erikli Summer Style

Diyarbakır Erikli Yaz Türü is one of the traditional dishes specific to the summer season in Diyarbakır’s culinary culture. Protected under the Industrial Property Law No. 6769 as a geographical indication, this dish was officially registered on 11 October 2021 and is distinctly associated with Diyarbakır province through its production method and ingredients.

The main ingredients of this dish include lamb meat, various summer vegetables, sour plums, and green chard (almond chard). Diyarbakır Erikli Yaz Türü is distinguished by the regional specificity of both its ingredients and cooking method. The dish’s reputation and recognition are directly tied to the geographical area in which it is produced.

The average ingredients for a six-person portion are as follows:

• 500 g lamb cubed meat
• One medium-sized potato, zucchini, and eggplant each
• Two green onions
• 100 g sour plums
• 100 g fresh green beans
• 100 g green chard
• One head of fresh garlic
• Two tomatoes
• 100 g okra
• Five chili peppers
• Two tablespoons butter
• One tablespoon tomato paste
• 7 g spice mix (red pepper flakes and black pepper)
• 7 g salt
• Sufficient water

The lamb meat is first boiled over high heat. Separately, in another pot, butter and tomato paste are sautéed. Salt and spices are added. The boiled meat is then added to this mixture and further sautéed. Next, the cubed vegetables are incorporated. The broth from boiling the meat is added to initiate the cooking process. Near the end of cooking, the sour plums and green chard are added; no stirring is performed at this stage. The dish, which takes approximately 45 minutes to cook, is served hot.

All stages of production for Diyarbakır Erikli Yaz Türü must be carried out within the boundaries of Diyarbakır province. It is essential that the primary ingredients—lamb meat, sour plums, and green chard—are preferably sourced from within this geographical region.

Compliance with the geographical indication and production method is monitored by a control body of at least three members coordinated by the Diyarbakır Chamber of Commerce and Industry. Inspections are conducted at least once per year; additional inspections may be carried out as needed or upon complaint. Inspection results are reported to the Turkish Patent and Trademark Office. Any non-conformities and required corrective measures are communicated to the relevant individuals or institutions.