Diyarbakır Almond Paste / Diyarbakır Lebzüniyesi

Diyarbakır almond paste / Diyarbakır lebzüniyesi is one of the traditional sweets of Diyarbakır’s culinary culture. Protected under Industrial Property Law No. 6769 as a geographical indication, this product was registered on 11 October 2021 and has acquired geographical indication rights on the condition that it is produced exclusively within the boundaries of Diyarbakır province.

Definition and Distinguishing Characteristics

This traditional sweet is prepared using sugar, almond kernels, and water as its primary ingredients. Optional natural aromatic additives such as rose water, clove, and/or cinnamon may also be used. No food additives, artificial flavors, or flavoring agents are used in its production. Diyarbakır almond paste / lebzüniyesi possesses regional characteristics in both its ingredients and production method. Its reputation and recognition have been shaped by Diyarbakır’s cultural heritage and derive meaning from this geographical context.

Production Method

The average ingredient quantities for a preparation serving six people are as follows:

• 2 glasses of white granulated sugar or powdered sugar
• 1 glass of almond kernels
• 1 tea glass of water
• Optional: 30 ml rose water
• Optional: 5 g spice (clove and/or cinnamon)

The almonds are first boiled, then transferred to cold water to remove their skins and dried. The almonds are then ground together with powdered sugar or granulated sugar crushed in a mortar until a homogeneous mixture is achieved. Water is gradually added to the mixture while kneading. At this stage, optional aromatic ingredients may also be incorporated. The resulting dough is rolled out on a flat surface to a thickness of approximately one finger and cut into squares, rhombuses, ovals, or circles for serving.

Storage Conditions

The product must be stored in cool, odorless, and dry environments. It is recommended to consume the product within the suggested shelf life.

Geographical Boundary and Production Conditions

All stages of production for Diyarbakır almond paste / lebzüniyesi must be carried out within the boundaries of Diyarbakır province. The product’s reputation and uniqueness are directly linked to this geographical context.

Monitoring Mechanism

To ensure the protection of the product under the geographical indication scheme and to maintain production standards, inspections are conducted under the coordination of the Diyarbakır Chamber of Commerce and Industry. The inspection body consists of representatives from the Diyarbakır Chamber of Commerce and Industry and the Diyarbakır Provincial Directorate of Agriculture and Forestry, and conducts at least one inspection per year. Additional inspections may be carried out upon complaint or need. During inspections, the product’s ingredients and production method are verified; if non-compliance is detected, appropriate notifications are issued to the relevant individuals or institutions.