Diyarbakır Pencegoşt Pilaf

Diyarbakır Pencegoşt Pilavı is a traditional dish from Diyarbakır, prepared with lamb liver and liver membrane, cooked with Karacadağ rice. This dish was officially registered with a geographical indication on 11 May 2022 and is an indispensable part of Diyarbakır’s culinary culture during occasions such as mourning rituals, holidays and weddings.

The main ingredients include liver and liver membrane from a one-year-old lamb, butter made from goat’s milk, dried onion, Karacadağ rice (a product with geographical indication), eggs and various spices. These ingredients are preferably sourced within the boundaries of Diyarbakır province. The product’s reputation and traditional production method are directly linked to its geographical boundaries.

The dish is prepared through a two-stage process:

1. Liver Mixture Preparation: Onions are sautéed in butter, then spices are added. Lamb liver cut into small cubes is incorporated into the mixture and sautéed further.
2. Pilaf Preparation: Washed Karacadağ rice is sautéed in butter, then water and salt are added and cooked until all the liquid is absorbed.

The prepared liver membrane is cut into 20x20 cm pieces and placed in bowls. The liver mixture and pilaf are layered on top, covered with the membrane, inverted onto a tray and brushed with beaten egg. It is then baked until golden brown and served hot.

Due to its historical origins and cultural context, all stages of production must be carried out within the boundaries of Diyarbakır province. This connection is the fundamental basis for the product’s registration with a geographical indication.

The product is monitored by a committee of at least three members coordinated by the Diyarbakır Chamber of Commerce and Industry, including experts from the Diyarbakır Provincial Directorate of Agriculture and Forestry. Inspections are conducted at least once a year; additional inspections may be carried out as needed or upon complaint. During inspections, compliance of ingredients, adherence to production methods and proper use of the geographical indication are verified. Findings are reported to the Turkish Patent and Trademark Office.