Diyarbakır Çakıl Ekmeği is a traditional bread deeply rooted in Diyarbakır’s culinary culture, baked in stone ovens and registered as a Designation of Origin on November 27, 2024. Production is limited to Diyarbakır province, and its unique preparation method and shaping technique distinguish it. The registration was carried out by the Diyarbakır Chamber of Commerce and Industry under Industrial Property Law No. 6769.

Physical Characteristics and Structure

Diyarbakır Çakıl Ekmeği is oval-shaped, measuring approximately 30–35 cm wide, 40–50 cm long, and 3 cm thick. Its special shaping allows it to hold fillings like cheese, helva, or pepper paste without spillage during consumption. The bread’s soft texture and shape support this functional use.

Production Method

The essential ingredients used in the production of the bread (ingredient quantities are variable) are as follows:

• 50 kg bread wheat flour
• 30 liters water
• 1,000 g fresh dough yeast
• 500 g salt
• 500 g nigella seeds and/or sesame seeds (optional)

Preparation Steps

1. The dough is prepared by mixing flour, water, yeast, and salt, then kneaded for about 15 minutes to achieve a loose, sticky consistency.
2. The dough is rested for approximately 1 hour.
3. It is divided into 500 g portions, shaped into ovals, and subjected to a “tırnaklama” (scoring) technique to ensure even baking, requiring skilled craftsmanship.
4. Optional nigella or sesame seeds are sprinkled on top.
5. The shaped dough is baked in a stone oven at around 200°C for 10 minutes. Stone ovens are designed to retain heat from wood fires.

Consumption and Cultural Context

Diyarbakır Çakıl Ekmeği is commonly consumed at breakfast and other daily meals. Its shaping technique and stone oven baking, both requiring expertise, are distinctive to Diyarbakır, linking the bread’s reputation to the region.

Geographical Boundary and Production Conditions

All production stages must occur within Diyarbakır province. The bread’s long history and region-specific production methods justify its Designation of Origin status.

Inspection Process

Inspections are conducted at least annually by a three-member committee coordinated by the Diyarbakır Chamber of Commerce and Industry, including representatives from the Diyarbakır Provincial Directorate of Agriculture and Forestry, Diyarbakır Commodity Exchange, and the Diyarbakır Chamber of Commerce and Industry. Inspections verify ingredient suitability, adherence to the production method, packaging, storage conditions, and proper use of the Designation of Origin.