Diyarbakır Kengerli Bulgur Pilaf

Diyarbakır Kengerli Bulgur Pilaf is a traditional dish prepared using kenger plant (Gundelia tournefortii), bulgur suitable for pilaf, and pure butter. This pilaf has deep roots in Diyarbakır’s culinary culture and is directly linked to the region’s agricultural products and seasonal cycles. It was officially registered with a geographical indication on 07.06.2022 and is protected under Law No. 6769 on Industrial Property.

The key ingredient, the kenger plant, grows naturally in the spring months. After harvesting, it is preserved either by freezing or through brining. This plant is a locally known species that grows wild in the Diyarbakır region. The pure butter and bulgur used in the dish are also preferably sourced within the designated geographical area. The combination of these ingredients results in a dish that is both nutritious and reflective of local flavors.

The ingredients required for a Diyarbakır Kengerli Bulgur Pilaf serving six people are as follows:

• 500 g kenger
• 400 g bulgur for pilaf
• 40 g pure butter
• 20 g salt
• 800 ml water (for bulgur)
• 1 l water (for boiling kenger)

After cleaning and chopping, the kenger is boiled for five minutes and then drained to remove excess water. Pure butter is melted in a pilaf pot, and the kenger is added and sautéed for five minutes. Water, salt, and bulgur are then added and cooked over low heat for 20 minutes. The cooked pilaf is left to rest for 10 minutes before being served hot.

The reputation of Diyarbakır Kengerli Bulgur Pilaf is directly tied to Diyarbakır Province. Therefore, all stages of production are carried out within the defined geographical boundaries. Local knowledge, sourcing of ingredients, and cooking methods are essential components of this connection.

The monitoring of the product is coordinated by the Diyarbakır Chamber of Commerce and Industry. The monitoring body consists of experts from the Diyarbakır Chamber of Commerce and Industry, the Dicle University School of Social Sciences Culinary Arts Program, and the Diyarbakır Provincial Directorate of Agriculture and Forestry. Inspections are conducted at least once annually, and additional inspections are carried out as needed or in response to complaints. During the inspection process, the suitability of ingredients, adherence to the production method, and correct use of the geographical indication mark are verified.