Diyarbakır Ayvalı Kavurma

Diyarbakır Ayvalı Kavurma is a traditional dish specific to Diyarbakır province in Türkiye, officially registered as a geographical indication by the Turkish Patent and Trademark Office. The product is prepared using regional production techniques and ingredients specified in the registration documentation. The registration records indicate that Diyarbakır Ayvalı Kavurma is characterized by a production method unique to the regional cuisine.

^{Diyarbakır Ayvalı Kavurma (}AA⁾

Diyarbakır Ayvalı Kavurma was registered as a geographical indication by the Turkish Patent and Trademark Office on 7 June 2022. This registration mandates that the product be produced exclusively within the boundaries of Diyarbakır and in accordance with established traditional conditions. The registration number is 1139. The geographical indication ensures the protection of the product’s distinctive qualities, the continuity of production quality, and the preservation of its regional identity.

The production tradition of Diyarbakır Ayvalı Kavurma is based on the roasting of lamb meat together with quinces that have not been peeled. The production method and ingredient selection have been passed down through generations and are protected under the registration.

• 1 kg boneless cubed lamb meat
• 2 medium-sized quinces
• 2 tablespoons margarine (can also be substituted with butter or tail fat)
• Salt

The lamb meat is sourced from lambs raised within the boundaries of Diyarbakır that have reached one year of age. The butter is produced in the region from goat’s milk.

The lamb meat is placed directly into a pan without washing and cooked for approximately one hour in its own juices. The quinces, with their skins intact, are cut into large cubes and added to the meat. Salt is added and the mixture is roasted for about 20 minutes. Margarine is used during cooking. Once cooked, the meat and quinces are removed from the pan and the remaining fat is used to melt additional margarine. The dish is served hot by placing slices of meat and quince on a tırnaklı pide and pouring the cooking liquid over them.

The dish is served hot on tırnaklı pide with the cooking liquid poured over it.

^{Diyarbakır Ayvalı Kavurma (}Diyarbakır Governorate⁾

Diyarbakır Ayvalı Kavurma is distinguished from other regional kavurma dishes by its use of lamb meat, quince, and butter or tail fat; the use of quinces with unpeeled skins; and its service hot alongside tırnaklı pide.

In 2019, Ayvalı Kavurma and basil sherbet prepared by students of Üçkuyu Vocational and Technical Anatolian High School won a gold medal at the “5th National Young Tourism Entrepreneurs Competition” event.

Diyarbakır Ayvalı Kavurma is served at local and national events that promote regional culinary culture. The product is among the 52 regionally registered products protected under geographical indication status.