Diyarbakır Perdeli Liver Kebab

Diyarbakır Perdeli Ciğer Kebabı is a traditional kebab variety unique to Diyarbakır cuisine, prepared using lamb liver, tail fat, abdominal fat, and regional spices. The liver, typically obtained from lambs that have reached one year of age, is combined in specific proportions with tail fat and abdominal fat and cooked over charcoal fire. Served with lavaş bread, this kebab is among the registered dishes of Diyarbakır’s culinary culture. The techniques and ingredients used in its preparation define its traditional structure.

^{Diyarbakır Perdeli Ciğer Kebabı (}Republic of Türkiye Diyarbakır Governorship^)

• 500 g lamb liver
• 100 g lamb tail fat
• 2 pieces abdominal fat
• 50 g red pepper powder
• 50 g salt
• 50 g dried oregano
• 50 g fenugreek
• 50 g ground sumac

The lamb liver, lamb tail fat, and abdominal fat are arranged on skewers in the following sequence: one piece of liver, one piece of tail fat, two pieces of liver, one piece of tail fat, and one piece of liver. The spices (red pepper powder, salt, oregano, fenugreek, and sumac) are sprinkled over the components on the skewers. The abdominal membrane is opened like a curtain and seasoned inside with salt and red pepper powder. During the first cooking stage, the partially cooked liver skewers are removed from the fire and placed on the abdominal membrane. The membrane is then wrapped around the skewers. To prevent the membrane from unraveling, the end is inserted into the skewers and returned to the fire for the second cooking stage. Due to the delicate nature of the liver, only the sides that have been charred by direct contact with the fire are used.

The cooked kebab is served directly on the skewers atop lavaş bread. To prevent the kebab from cooling during service, 3 to 4 pieces of lavaş bread, each 10 cm long, are placed over the skewers. Optionally, charred tomatoes and chili peppers may accompany the dish.

Diyarbakır Perdeli Ciğer Kebabı is protected by geographical indication by the Turkish Patent and Trademark Office. Its registration number is 1158 and the registration date is 28 June 2022. All stages of production take place within the geographical boundaries of Diyarbakır. The sourcing, preparation, and cooking of ingredients follow established regulations. Inspections are conducted at least once a year by an inspection team composed of experts from Dicle University and the Diyarbakır Provincial Directorate of Agriculture and Forestry, coordinated by the Diyarbakır Chamber of Commerce and Industry. During inspections, compliance of ingredients, adherence to production methods, and correct use of the geographical indication logo are verified.

Diyarbakır Perdeli Ciğer Kebabı is one of the traditional kebab varieties of Diyarbakır cuisine. It is commonly prepared on special occasions such as weddings and feasts and plays a functional role in the region’s food culture.