Diyarbakır Ayvalı Köfte

Diyarbakır Ayvalı Köfte is a traditional dish prepared by cooking meatballs made from lamb mince and regional spices together with quince slices. This distinctive dish originates from Diyarbakır cuisine and is an important part of the region’s cultural heritage, protected through geographical indication registration. The use of quince and the unique cooking method impart a characteristic flavor and aroma to the dish.

• 1 kg lamb mince
• 1 kg quince
• 40 g tomato and pepper paste
• 200 ml vegetable oil
• 10–15 g black pepper
• 10–15 g cumin
• 10–15 g dill
• 15–20 g salt
• Sufficient hot water to cover

The mince is thoroughly kneaded in a deep bowl with salt and spices. Walnut-sized portions are taken from the prepared mixture, shaped into flat patties, and arranged on a tray to rest. This resting period is essential to prevent the meatballs from falling apart during cooking. The quinces are washed and sliced lengthwise, then fried in vegetable oil in a wide pot until lightly browned. Tomato and pepper paste is added over the fried quince slices and thoroughly sautéed in the oil. Hot water is then poured over the mixture. Once the water comes to a boil, the meatballs are carefully placed into the pot and simmered over low heat. At the end of the cooking time, the pot is removed from the heat and the dish is served hot together with its cooking liquid. The harmonious blend of quince and spices imparts a unique flavor and aroma to both the meatballs and the cooking broth.

Diyarbakır Ayvalı Köfte was registered as a geographical indication on 24 January 2022 by the Turkish Patent and Trademark Office under registration number 1010. The registering institution is the Diyarbakır Chamber of Commerce and Industry. The production process and ingredients must adhere strictly to traditional methods defined within the registration. Production is carried out exclusively within the geographical boundaries of Diyarbakır, and all stages are monitored by inspection committees. These committees are established through cooperation between the Diyarbakır Chamber of Commerce and Industry and the Diyarbakır Provincial Directorate of Agriculture and Forestry, and conduct inspections at least once annually. Inspections focus on production methods, ingredient usage, and the correct application of the geographical indication label. Compliance reports from producers are submitted to the Turkish Patent and Trademark Office.