Hakkâri Doleme

Hakkâri doleme is a traditional dish closely associated with the city center and districts of Hakkâri, with a history of approximately 150 years. It has long been part of the regional cuisine and has been passed down from generation to generation to suit the local palate.

Hakkâri doleme is prepared by adding local pumpkin to minced meat meatballs, a characteristic that distinguishes it from similar dishes. Its origin stems from the need to economically feed large families by incorporating pumpkin into the minced meat mixture. Because the pumpkin used is only available during specific seasons, the dish is prepared only at certain times of the year.

The dish is frequently prepared at home, either for family members or to entertain guests. Key ingredients include minced meat from sheep raised in Hakkâri, local basil herb, and native pumpkin. The use of this pumpkin directly in main dishes rather than in desserts is a distinctive feature of the meal. The combination of meatballs, basil, and pumpkin in the same pot creates a unique harmony in both aroma and nutritional value.

Ingredients: 1 medium-sized native pumpkin, 1.5 kg lean beef or lamb mince, 300 g fine bulgur for meatballs, 2 medium-sized dried onions, 3 tablespoons tomato paste, 100 g dried basil, 250 g finely ground walnuts or hazelnuts, 1 tablespoon crushed red pepper flakes, 1 tablespoon black pepper, 1 teaspoon salt, 3 liters warm water, 1 teacup vegetable oil (sunflower oil).

Meatball Preparation: Fine bulgur is placed in a deep mixing bowl. Onions are grated and added to the mince along with spices and salt. The mixture is thoroughly kneaded until it reaches the right consistency. Portions the size of walnuts are pinched off and shaped into balls, then left to rest.

Cooking the Dish: The pumpkin is halved, peeled, and cut into medium-sized cubes. In a pot or traditional cooking cauldron, layers of meatballs and pumpkin cubes are alternately arranged. A sauce prepared separately from warm water, oil, and tomato paste is poured over the layers. The pot is placed over medium heat and slowly cooked for approximately one hour.

The cooked dish is served hot on plates. Crushed walnuts or hazelnuts may be sprinkled on top according to preference. In some Hakkâri villages, a sauce made by mixing crushed garlic with sheep yogurt is poured over the dish before serving. This presentation adds a distinctive flavor to the meal.

The production of Hakkâri doleme in accordance with geographical indication standards is monitored in terms of ingredient quality and preparation method. Authority for monitoring rests with a commission composed of one expert each from the Hakkâri Chefs and Pastry Makers Association, the Hakkâri Chamber of Commerce and Industry, the Hakkâri Municipality, the Eastern Anatolia Development Agency, and the Hakkâri Directorate of Food, Agriculture and Livestock.

This team conducts at least one regular inspection per year. Additional inspections may be carried out as needed or upon complaint. During inspections, expert consultation or professional services may be obtained from specialists in the public or private sector. The registering institution holds full authority to pursue all legal procedures necessary to protect the product.