Diyarbakır Gebol Dish

Diyarbakır gebol dish is a traditional dish with deep roots in Diyarbakır’s culinary culture. Registered with a geographical indication on 6 June 2022, this dish is protected under Law No. 6769 on Industrial Property. The registration was carried out by the Diyarbakır Chamber of Commerce and Industry, and the product’s geographical boundary is limited to Diyarbakır province.

Diyarbakır gebol dish is prepared using cracked wheat, kurut, garlic, butter made from goat’s milk, and dried yarpuz or dried mint. One of the dish’s key ingredients, kurut, is produced by straining and salting the whey from yogurt or yayık ayran, then drying it in the sun. This component imparts a rich yogurt flavor to the dish.

The use of cracked wheat derived from durum wheat and butter produced from goat’s milk are distinctive features of the dish. These unique ingredients and the traditional production method reinforce the dish’s strong connection to Diyarbakır cuisine.

The preparation of the dish follows a traditional process consisting of specific steps. The ingredients required for an eight-person portion are as follows:

• 500 g cracked wheat
• 300 g kurut
• 6–7 cloves garlic
• 120 g butter
• 10 g dried yarpuz or dried mint
• 5 g salt (optional)
• 750 ml warm water (for softening the kurut)
• 1.5 l water (for boiling the cracked wheat)

The cracked wheat is cooked in water until it reaches a porridge-like consistency. The kurut is soaked in warm water overnight, then boiled while being continuously stirred. Crushed garlic is added to the mixture and cooked for a few more minutes. The kurut mixture is poured into a central depression made in the cracked wheat porridge placed on a serving dish. Dried yarpuz or mint, sautéed in butter, is then drizzled over the top, and the dish is served hot.

Diyarbakır gebol dish is prepared exclusively using ingredients produced within the boundaries of Diyarbakır province and through traditional methods. This geographical uniqueness forms the foundation of the dish’s reputation. All stages of production must take place within Diyarbakır province.

The production of the dish and the use of the geographical indication are monitored 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. Monitoring inspections are conducted at least once annually and may also be carried out as needed or upon complaint.

During inspections, the suitability of ingredients, adherence to the production method, and correct use of the geographical indication are evaluated. The registering institution has the authority to initiate legal proceedings to protect the rights associated with the geographical indication.