Diyarbakır babaganuç is a traditional dish from Diyarbakır that begins with roasting eggplants and pounding them with a wooden mallet, then cooking with green peppers, garlic, butter, and eggs. Protected under Industrial Property Law No. 6769 as a designation of origin (mahreç işareti), it was officially registered on December 9, 2021. The registration application was submitted by the Diyarbakır Chamber of Commerce and Industry, and the geographical boundary of the product is defined as Diyarbakır province.

Description and Distinctive Features

Diyarbakır babaganuç is a dish with a long history and holds an important place in the Diyarbakır culinary tradition. The preparation method includes region-specific techniques that create a direct connection between the dish and its geographical origin. The steps, such as roasting eggplants and green peppers, pounding them with a mallet, and cooking with eggs and butter, give the dish its characteristic texture and flavor.

Production Method

Preferably, eggplants and green peppers grown in Diyarbakır during the summer are used. Ingredients for a six-person recipe are:

• 2 kg eggplants
• 3–4 green peppers
• 3–4 eggs
• 2–3 tablespoons butter
• 7 cloves garlic
• 15–20 g salt

The preparation begins with roasting the vegetables over embers. The eggplants are peeled, drained, and pounded with a wooden mallet. Green peppers are peeled and pounded together with garlic. Butter is heated in a pan, eggs are added and stirred until cooked. Then, the pounded eggplant, garlic, green peppers, and salt are combined and cooked. The finished dish is placed on a plate, and the remaining butter from the pan is poured over it before serving hot.

Production within the Geographical Boundary

The reputation of Diyarbakır babaganuç depends not only on its recipe but also on the fact that its production process occurs within the geographical boundary. Therefore, all stages of production must take place within Diyarbakır province.

Inspection Process

Inspection of the product is conducted under the coordination of the Diyarbakır Chamber of Commerce and Industry, with participation from the Diyarbakır Provincial Directorate of Agriculture and Forestry, by a supervisory body of at least three members. Inspections are carried out at least once a year, and additional inspections can be conducted upon complaints or when deemed necessary. The inspections verify ingredient compliance, adherence to the production method, and correct use of the designation of origin mark. Inspection reports are submitted annually to the Turkish Patent and Trademark Office (Türk Patent ve Marka Kurumu).