Diyarbakır İçli Köftesi

Diyarbakır İçli Köftesi is a traditional dish unique to Diyarbakır province in Türkiye's Southeastern Anatolia Region, registered as a Protected Geographical Indication under Industrial Property Law No. 6769. It was registered on August 20, 2021, by the Diyarbakır Chamber of Commerce and Industry.

Diyarbakır İçli Köftesi is made from fine bulgur derived from durum wheat, locally produced dövme ufağı (crushed wheat in English - simindirik), meat from one-year-old Karakaş breed lambs, and various spices. The use of coriander in the outer dough is a key feature distinguishing it from other içli köfte varieties. The köfte is boiled and served hot, optionally with yogurt and drizzled with tomato paste or chili-infused clarified butter.

The main ingredients—fine bulgur, lamb meat, and pepper paste—are sourced within Diyarbakır province. Dövme ufağı is obtained by boiling, drying, dehulling, and grinding locally grown durum wheat.

Outer Dough: Fine bulgur and dövme ufağı are mixed with cumin, chili flakes, coriander, and salt, moistened with water at approximately 30°C, and kneaded until a dough-like consistency is achieved. The mixture is rested before shaping.

Filling: Medium-fat lamb mince is sautéed, followed by the addition of clarified butter and finely chopped onions. Pepper paste, black pepper, salt, and finely chopped parsley are added to complete the filling.

Shaping and Cooking: A walnut-sized piece of outer dough is hollowed out using the palm and thumb, filled with the prepared mixture, and shaped with a flat top and rounded bottom. The köfte is boiled in salted water with lemon juice to prevent disintegration and add gloss. It is considered cooked when it floats to the surface.

The reputation of Diyarbakır İçli Köftesi is directly tied to Diyarbakır province, and all production stages must occur within its boundaries to preserve its cultural and technical authenticity.

Inspections are coordinated by the Diyarbakır Chamber of Commerce and Industry, conducted by a committee including representatives from the Diyarbakır Provincial Directorate of Agriculture and Forestry, Dicle University, Diyarbakır Metropolitan Municipality, and Diyarbakır Commodity Exchange. Inspections occur at least annually, with additional checks based on complaints or needs, verifying ingredient suitability, adherence to the production method, and proper use of the indication.