---
title: Diyarbakır Gendüme Aşı
slug: diyarbakir-gendume-asi-1fdb6
url: /detay/diyarbakir-gendume-asi-1fdb6
type: article
language: English
entity:
  primary: Diyarbakır Gendüme Aşı
  type: article
  categories:
    - name: Gastronomy
      slug: gastronomi
      url: /kategori/gastronomi
  tags:
    - Diyarbakır Gendüme Aşı
author: Elif Laçin
created_at: 2025-10-26T14:29:48.379078+03:00
updated_at: 2025-11-05T16:31:00.158898+03:00
image: https://cdn.t3pedia.org/media/uploads/2025/10/26/kf5VIYlVBJmFiem2dUyMgDVw1NSWucnb.webp
---

# Diyarbakır Gendüme Aşı

<!-- CONTEXT: KURE Information Cards for "Diyarbakır Gendüme Aşı" -->

## KURE Information Cards

![2tlz5lfShYASCicWnkPATcjesrRwduHl.webp](https://cdn.t3pedia.org/media/uploads/2025/10/26/TzmBg498uveavRRAEs0kFQKtm7D9ozZm.webp)
*Diyarbakır Gendüme Aşı*

| Field | Value |
|-------|-------|
| Registration Number(Text) | 1103 |
| Registration Date(Text) | May 11, 2022 |
| Applicant/Registrant(s) | Diyarbakır Chamber of Commerce and Industry |
| Province(s) | Diyarbakır |
| Product / Product Group(s) | Dishes and Soups |
| Type of Geographical Indication | Mahreç Indication |

<!-- CONTEXT: Article Content for "Diyarbakır Gendüme Aşı" -->

## Article Content

**Diyarbakır gendüme aşı** is a traditional dish from [Diyarbakır](/en/detay/diyarbakir-gendume-asi-b7c3c/llms.txt), Türkiye, made with wheat, mung beans, milk, and topped with clarified butter from Angora goat milk. Noted in Evliya Çelebi’s *Seyahatname*, it holds deep cultural significance and is served during daily meals and special occasions like funerals, holidays and weddings. Protected as a "mahreç indication" under Industrial Property Law No. 6769, it was registered on May 11, 2022, effective from August 17, 2020, by the Diyarbakır Chamber of Commerce and Industry.

### **Distinctive Features**

The dish’s simplicity and use of local ingredients—wheat, mung beans, milk, and Angora goat clarified butter—define its unique character. These components, preferably sourced from Diyarbakır, contribute to its nutritional value and regional authenticity.

### **Production Method**

**Ingredients (Serves \~6)**:

- 250 g wheat
- 250 g mung beans
- 250 ml milk
- 250 g clarified butter
- 3.1 liters water
- 10 g salt

**Preparation Steps**:

1. Wheat is soaked overnight in water.
2. The soaked wheat is boiled with mung beans.
3. Milk is added, and cooking continues until the mixture thickens.
4. Salt is incorporated, and the dish is cooked to the desired consistency.
5. It is served hot, drizzled with melted clarified butter.

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

The dish’s historical and cultural ties to Diyarbakır mandate that all production stages occur within the province, ensuring its authenticity and connection to the region’s culinary heritage.

### **Inspection Process**

Inspections are coordinated by the Diyarbakır Chamber of Commerce and Industry, with participation from the Diyarbakır Provincial Directorate of Agriculture and Forestry. Conducted at least annually, with additional checks upon complaints or as needed, inspections verify ingredient suitability, adherence to the production method, and proper use of the "Mahreç Indication". Non-compliance is reported, and results are submitted annually to the Turkish Patent and Trademark Office (Türk Patent ve Marka Kurumu).

<!-- CONTEXT: Academic Sources and References for "Diyarbakır Gendüme Aşı" -->

## Academic Sources and References

1. Türk Patent ve Marka Kurumu. "Diyarbakır Gendüme Aşı." Coğrafi İşaretler Portalı. Accessed October 23, 2025. https://ci.turkpatent.gov.tr/cografi-isaretler/detay/2469.Türk Patent ve Marka Kurumu. "Diyarbakır Gendüme Aşı" Coğrafi İşaret Sicil Belgesiı. Accessed October 23, 2025. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/09b7c312-5e9f-40b2-bc52-c858e5fba2b5.pdf.