Diyarbakır Kengerli Bulgur Pilavı

Diyarbakır Kengerli Bulgur Pilavı is a traditional dish from Diyarbakır, Turkey, made with kenger (Gundelia tournefortii), coarse bulgur, and clarified butter. Registered as a Mahreç Indication on June 7, 2022, under Industrial Property Law No. 6769 by the Diyarbakır Chamber of Commerce and Industry, it is deeply rooted in Diyarbakır’s culinary heritage and tied to the region’s agricultural and seasonal cycles.

The dish features kenger, a plant that grows naturally in Diyarbakır during spring, which is either frozen or preserved in brine for year-round use. Clarified butter and bulgur are preferably sourced locally, enhancing the dish’s regional character. The combination of these ingredients results in a nutritious dish with a distinctive local flavor.

Ingredients (Serves ~6):

• 500 g kenger
• 400 g coarse bulgur
• 40 g clarified butter
• 20 g salt
• 800 ml water (for bulgur)
• 1 liter water (for boiling kenger)

Preparation Steps:

1. Kenger is cleaned, chopped, boiled for 5 minutes, and drained.
2. Clarified butter is melted in a pot, and kenger is sautéed for 5 minutes.
3. Water, salt, and bulgur are added, and the mixture is cooked on low heat for 20 minutes.
4. The pilav is rested for 10 minutes to steep and served hot.

The dish’s reputation is directly linked to Diyarbakır, with its production tied to local knowledge, ingredient sourcing, and cooking methods. All production stages must occur within Diyarbakır province to preserve its authenticity.

Inspections are coordinated by the Diyarbakır Chamber of Commerce and Industry, conducted by a committee including representatives from the Diyarbakır Chamber of Commerce and Industry, Dicle University’s Culinary Arts Program (Social Sciences Vocational School), and the Diyarbakır Provincial Directorate of Agriculture and Forestry. Inspections occur at least annually, with additional checks as needed or upon complaints, verifying ingredient suitability, adherence to the production method, and proper use of the Mahreç Indication.