---
title: Diyarbakır Paşa Lavaşı
slug: diyarbakir-pasa-lavasi-fde80
url: /detay/diyarbakir-pasa-lavasi-fde80
type: article
language: English
entity:
  primary: Diyarbakır Paşa Lavaşı
  type: article
  categories:
    - name: Gastronomy
      slug: gastronomi
      url: /kategori/gastronomi
  tags:
    - Diyarbakır Paşa Lavaşı
author: Elif Laçin
created_at: 2025-10-26T13:01:10.730812+03:00
updated_at: 2025-11-17T11:57:37.140028+03:00
image: https://cdn.t3pedia.org/media/uploads/2025/10/26/1K21Zh1c1JdlyL6qZMctGfS9aTQbWCbr.webp
---

# Diyarbakır Paşa Lavaşı

<!-- CONTEXT: KURE Information Cards for "Diyarbakır Paşa Lavaşı" -->

## KURE Information Cards

![fwXl4iMhmQSIMgbI0LWEvd1XrGQzyPZO.webp](https://cdn.t3pedia.org/media/uploads/2025/10/26/AFbYfcXTeP6fLpdfh5jYYaUTkefZsdle.webp)
*Diyarbakır Paşa Lavaşı*

| Field | Value |
|-------|-------|
| Registration Number(Text) | 1535 |
| Registration Date(Text) | February 6, 2024 |
| Applicant/Registrant(s) | Diyarbakır Chamber of Commerce and Industry |
| Province(s) | Diyarbakır |
| Type of Geographical Indication | Designation of Origin |
| Product / Product Group(s) | Bakery and Pastry Products,Desserts,Dough-Based Products |

<!-- CONTEXT: Article Content for "Diyarbakır Paşa Lavaşı" -->

## Article Content

**Diyarbakır Paşa Lavaşı** is a traditional flatbread from Diyarbakır, Türkiye, made with wheat flour, water, salt, and yeast. Registered as a Designation of Origin on February 6, 2024, under Industrial Property Law No. 6769 by the [Diyarbakır Chamber of Commerce and Industry](/en/detay/diyarbakir-meat-market-9aeee/llms.txt), it holds a significant place in Diyarbakır’s culinary heritage.

### **Physical Characteristics and Consumption**

[Diyarbakır Paşa Lavaşı](/en/detay/diyarbakir-pasa-lavasi-ce220/llms.txt) is flat and thin, measuring approximately 35 cm wide, 60 cm long, and 0.5 cm thick, typically weighing 300–400 grams. It is commonly served at breakfast, daily meals, and special occasions such as weddings, holidays, and festivals. The flatbread is recommended to be served and consumed hot, either whole or sliced.

### **Production Method**

##### **Ingredient List and Average Quantities to be Used**

- 50 kg wheat flour
- 30 liters water
- 1 kg fresh yeast
- 500 g salt
- Optional: nigella seeds and/or sesame seeds

##### **Preparation Steps**

1. The ingredients are mixed in a large container and kneaded for about 15 minutes to form a glossy, soft, slightly loose dough.
2. The dough is rested for approximately 1 hour to ferment.
3. It is divided into 400–500 g portions, hand-rolled into thin, flat shapes using a skilled technique.
4. Optional nigella or sesame seeds are sprinkled on top.
5. The dough is baked at around 200°C for 10 minutes in stone ovens preferably heated with wood fire, or on food-safe griddles or pans, ensuring uniform cooking and distinctive flavor.

### **Geographical Connection and Production Boundary**

The ingredients, cooking technique, and skilled preparation process tie the reputation of Diyarbakır Paşa Lavaşı to Diyarbakır province. All production stages must occur within its boundaries to maintain its authenticity.

### **Inspection and Protection**

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 and the Diyarbakır Provincial Directorate of Agriculture and Forestry. Inspections occur at least annually, with additional checks as needed or upon complaints. They verify ingredient suitability, adherence to production and serving methods, and proper use of the Designation of Origin. Any non-compliance is reported to the relevant parties.

<!-- CONTEXT: Academic Sources and References for "Diyarbakır Paşa Lavaşı" -->

## Academic Sources and References

1. Türk Patent ve Marka Kurumu. "Diyarbakır Paşa Lavaşı." Coğrafi İşaretler Portalı. Accessed October 23, 2025. https://ci.turkpatent.gov.tr/cografi-isaretler/detay/9963.Türk Patent ve Marka Kurumu. "Diyarbakır Paşa Lavaşı Coğrafi İşaret Sicil Belgesi." Accessed October 23, 2025. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/f1cadf4f-6eb5-47d7-b37a-7d4af392e35f.pdf.