Diyarbakır Mastava Aşı

Mastava Aşı, one of the traditional dishes unique to Diyarbakır cuisine, is a type of soup prepared primarily with yogurt, rice, and coarse bulgur. Known locally as “Ayran Aşı,” this dish is particularly popular on Diyarbakır tables during winter months due to its nutritious properties and distinctive presentation. Its flavor and texture distinguish it from other yogurt-based soups through the use of sheep yogurt and grape molasses. Diyarbakır Mastava Aşı has been officially registered with a geographical indication by the Turkish Patent and Trademark Office and is protected under its traditional production method.

^{Diyarbakır Mastava Aşı (}Diyarbakır Governorship⁾

• 1 tea glass of coarse bulgur for pilaf
• 1 tea glass of rice
• 2 kg strained yogurt (preferably from sheep’s milk)
• 100 g wheat flour
• 1 litre water
• 1 egg
• 10 g salt
• 75 g butter (for sauce)
• 75 g grape molasses (for sauce)

In the preparation of Mastava Aşı, it is preferred that the yogurt, bulgur, rice, and molasses be sourced from within the defined geographical boundaries. With its simple and natural composition, this dish is both nutritious and filling, and has remained an essential part of Diyarbakır’s culinary culture from historical times to the present.

Strained yogurt, wheat flour, egg, salt, and water are combined in a large pot and whisked until a homogeneous mixture is achieved. The mixture is then cooked over medium heat while being continuously stirred. Once it thickens without curdling, rice and coarse bulgur are added. All ingredients are kept on the heat until fully softened and cooked. After cooking is complete, the dish is left to rest for 10 minutes. Before serving, a mixture of melted butter and grape molasses is drizzled over the top. This sauce completes the unique flavor and appearance of Mastava Aşı.

Diyarbakır Mastava Aşı has been officially registered with a geographical indication by the Turkish Patent and Trademark Office. Registered under number 917 on 11 October 2021, the applicant for this designation is the Diyarbakır Chamber of Commerce and Industry. A historical and cultural connection exists between the dish’s reputation and its production region, and all stages of production must be carried out within the boundaries of Diyarbakır province.

The traditional production method of Diyarbakır Mastava Aşı, along with its regional ingredients and cultural significance, is monitored under strict controls. These inspections are conducted by a minimum three-member oversight committee coordinated by the Diyarbakır Chamber of Commerce and Industry, including experts from the Diyarbakır Directorate of Agriculture and Forestry and Dicle University. Inspections are carried out at least once annually, and additionally as needed or upon complaint. The production process, ingredient suitability, and labeling criteria are meticulously supervised.