Diyarbakır Kağırdaklı Bread / Diyarbakır Kizirikli Bread

Diyarbakır kağırdaklı ekmeği, also known as Diyarbakır kizirikli ekmeği, is a traditional dough product unique to the Diyarbakır province, prepared with wheat flour, water, salt, yeast, and tail fat. Egg yolk may be optionally brushed on top. The distinguishing feature of this product is the incorporation of crisp residue—locally called “kağırdak” or “kizirik”—obtained by melting the tail fat. This ingredient gives the bread both its name and its characteristic flavor.

This type of bread holds an important place in Diyarbakır’s culinary culture and is consumed daily, especially at breakfast. It is also served on special occasions such as weddings, holidays, and festivals. Due to the skill required in its preparation and the specific techniques involved, the product is closely associated with Diyarbakır province.

• 1 kg bread wheat flour or specialty wheat flour
• 600 ml water
• 500 g tail fat
• 20 g salt
• 15 g yeast
• 1 egg yolk (optional, for brushing on top)

In the preparation stage, the tail fat is cut into small pieces and melted; the remaining kağırdak residue is strained and excess fat is removed. The dough is prepared by mixing flour, salt, yeast, and water and kneading for approximately 15 minutes until it becomes shiny, elastic, and smooth. After resting for about one hour, the kağırdak pieces are placed in the center of the dough, which is then manually stretched into a thin layer. The kağırdak is evenly distributed throughout the dough. Optionally, egg yolk is brushed on the surface.

The bread is baked for approximately 10 minutes at a temperature of around 200 °C in stone-floor ovens heated traditionally by wood fire. This method ensures optimal flavor and even baking. The product is presented either in bulk or in food-safe packaging, with labeling compliant with relevant regulations. It is recommended to consume the bread hot, either whole or sliced.

Diyarbakır kağırdaklı ekmeği / Diyarbakır kizirikli ekmeği was registered as a geographical indication under Law No. 6769 on the Industrial Property Law on 06.03.2024 and has been protected since 08.09.2023. The registered owner is Diyarbakır Metropolitan Municipality. All stages of production must take place within the boundaries of Diyarbakır province. Inspections are conducted at least once annually under the coordination of Diyarbakır Metropolitan Municipality, with participation from relevant institutions, and reports are submitted to the Turkish Patent and Trademark Office.