Diyarbakır Pencegoşt Pilavı

Diyarbakır Pencegoşt Pilavı is a traditional dish from Diyarbakır, Turkey, made with lamb liver and caul fat, cooked with Karacadağ Rice. Registered as a Mahreç Indication on May 11, 2022, under Industrial Property Law No. 6769 by the Diyarbakır Chamber of Commerce and Industry, it is a staple at significant occasions like funerals, holidays, and weddings in Diyarbakır’s culinary culture.

The dish features liver and caul fat from one-year-old lambs, clarified butter from Angora goat milk, onions, geographically indicated Karacadağ Rice, eggs, and various spices. Ingredients are preferably sourced from within Diyarbakır province. Its reputation and traditional preparation method are directly tied to the region.

The dish is prepared in two stages:

1. Liver Filling Preparation: Onions are sautéed in clarified butter with spices, then diced lamb liver is added and cooked.
2. Pilaf Preparation: Karacadağ Rice is washed, sautéed in clarified butter, and cooked with water and salt until the liquid is absorbed.

Assembly and Cooking:

• Caul fat is cut into 20x20 cm pieces and placed in bowls.
• The liver filling and pilaf are layered inside, covered with caul fat, and inverted onto a tray.
• Beaten egg is brushed on top, and the dish is baked until golden.
• It is served hot.

The dish’s historical and cultural roots require all production stages to occur within Diyarbakır province, justifying its Mahreç Indication status.

Inspections are conducted at least annually by a committee of at least three members, coordinated by the Diyarbakır Chamber of Commerce and Industry and including experts from the Diyarbakır Provincial Directorate of Agriculture and Forestry. Additional inspections may occur based on complaints or needs. Checks focus on ingredient suitability, adherence to the production method, and proper use of the Mahreç Indication. Findings are reported to the Turkish Patent and Trademark Office.