Diyarbakır broad bean meftune is a traditional dish unique to the Diyarbakır cuisine, prepared mainly with red meat and fresh broad beans. Registered as a geographical indication under the Turkish Industrial Property Law No. 6769 with a designation of origin (mahreç işareti), the dish was officially recorded by the Turkish Patent and Trademark Office (Türk Patent ve Marka Kurumu) on March 6, 2024. The application for registration was submitted by the Diyarbakır Metropolitan Municipality, and the dish’s reputation is directly associated with the province of Diyarbakır.
Description and Distinctive Features
Diyarbakır broad bean meftune is prepared with water, fresh broad beans, red meat (preferably bone-in lamb), tomato or pepper paste, butter, green peppers, salt, garlic, and spices. Sumac is one of the key ingredients that provides the dish’s characteristic sour flavor. The preparation and cooking process require skill; preventing the broad beans from darkening, cooking the meat to the right tenderness, and properly infusing the sumac are critical steps that determine the flavor and appearance of the dish.
Diyarbakır broad bean meftune is regarded as an esteemed dish in the local community, served not only for daily meals but also on special occasions such as weddings, holidays, and festivals. In this sense, it carries both social and cultural significance.
Production Method
Average ingredient quantities for a standard recipe serving six people are as follows:
- 750 ml water
- 500 g fresh broad beans
- 500 g red meat (preferably bone-in lamb)
- 75 g sumac
- 30 g butter
- 30 g tomato and/or pepper paste
- 20 g crushed red pepper
- 2 green peppers
- 15 g garlic
- 15 g salt
The preparation begins with steeping sumac in hot water. The cleaned and washed broad beans are soaked in water to prevent discoloration. The meat is sautéed in butter until it releases and reabsorbs its juices, after which paste, salt, and red pepper flakes are added. Chopped broad beans and green peppers are placed in the pot, followed by the sumac water and additional hot water. The dish is then simmered over low heat for about 30 minutes. Before serving, crushed garlic or garlic water is added. The dish is served hot.
Geographical Boundaries and Production Conditions
All production stages of Diyarbakır broad bean meftune must take place within the borders of Diyarbakır province. The dish’s reputation is directly linked to the region’s culinary culture. The locally sourced ingredients, traditional cooking techniques, and the expertise of local cooks reinforce this connection.
Inspection Process
To ensure the protection of the geographical indication and adherence to standards, inspections are carried out under the coordination of the Diyarbakır Metropolitan Municipality. The inspection committee consists of representatives from the municipality and the Diyarbakır Provincial Directorate of Agriculture and Forestry. Inspections are conducted at least once a year and additionally when complaints or needs arise.
Inspection criteria include the suitability of ingredients, accuracy of production and serving stages, and visible use of the geographical indication emblem. The results of the inspections are reported to the Turkish Patent and Trademark Office.
