Hakkari Kepaye

Hakkari Kepaye is a traditional dish specific to Hakkâri province, prepared for many years in the region. Its deep historical roots, cultural significance, and the skilled techniques required for its preparation bring it to the forefront. It is especially prepared during Eid al-Adha, weddings, and other special occasions, and served to guests. Both its preparation and presentation demand care and attention.

The dish is based on tripe and intestines, both of which are stuffed with a filling and then cooked. The filling consists of rice, butter, sunflower oil, salt, black pepper, and optionally finely chopped dried onion. The offal used is typically obtained from small livestock.

In the first stage, the tripe and intestines are cleaned thoroughly by soaking them in a mixture of yogurt, lemon juice, salt, water, and preferably vinegar. They are then rinsed abundantly with water. The rice is sautéed in butter and sunflower oil to prepare the filling. This mixture is then stuffed into the tripe and intestines. The tripe are sewn shut with needle and thread, and the ends of the intestines are tied in knots.

The stuffed portions are placed in clay pots. Hot water and previously boiled chickpeas are added on top. Traditionally, the dish is cooked over low heat for 2.5 to 3 hours. In modern times, pressure cookers are sometimes used to save time.

The special sauce poured over the dish is prepared by sautéing sunflower oil with red pepper flakes. When the pepper imparts its color to the oil, the sauce is ready and is poured over the hot dish. Hakkari Kepaye is recommended to be served hot.

Hakkari Kepaye is a registered geographical indication product under the category of certification mark. It was officially registered on 11 January 2023 and is legally protected under Law No. 6769 on Industrial Property. The registration was carried out by the Hakkâri Chamber of Commerce and Industry.

The name “Kepaye” and the geographical indication logo must be clearly visible in all establishments serving the dish. All production and processing stages of the product must take place exclusively within the boundaries of Hakkâri province.

Oversight duties are conducted under the coordination of the Hakkâri Chamber of Commerce and Industry. An inspection team of at least three members is formed, including representatives from institutions such as the Hakkâri Provincial Directorate of Agriculture and Forestry. Inspections are carried out at least once a year on a regular basis. Additional inspections may be conducted if deemed necessary or in response to complaints. During inspections, the suitability of the product’s ingredients, the accuracy of the production method, and the correct use of the indication are verified.