Diyarbakır dalak dolması (stuffed spleen of Diyarbakır) is a traditional meat dish unique to the city of Diyarbakır, located in the Southeastern Anatolia Region of Türkiye. Registered as a Geographical Indication with a Designation of Origin (Mahreç İşareti) under Law No. 6769 on Industrial Property, this dish represents one of the characteristic elements of Diyarbakır’s rich culinary culture. The registration process was carried out by the Diyarbakır Chamber of Commerce and Industry, and the product was officially granted geographical indication protection on October 11, 2021.
Distinctive Features
Diyarbakır dalak dolması is identified with Diyarbakır in terms of both the ingredients used and the production method applied. Its main ingredients include lamb spleen, tail fat, caul fat, onions, and a seven-spice mixture. These components are preferably obtained from lambs raised within the province of Diyarbakır and aged over one year, reinforcing the product’s local identity.
The dish’s fame and recognition are directly tied to this geographical region.
Production Method
For a six-person serving, the average ingredients used are:
- 1 kg lamb spleen
- 200 g tail fat and caul (sheet) fat
- 2 grated onions
- 15 g seven-spice mix (ground red pepper, allspice, cumin, black pepper, coriander, clove, cinnamon)
- 5 g salt
- 5 g red pepper flakes
The tail fat is finely chopped with a knife and mixed with grated onions and spices. The spleens are slit open along one side and filled with this mixture. They are then placed on a tray and covered with caul fat. The caul fat prevents the outer surface from hardening while keeping the inside tender, maintaining a balanced fat texture. The dish is baked for about 45 minutes and served hot.
Geographical Boundary and Production Conditions
All stages of production for Diyarbakır Dalak Dolması must take place within the boundaries of Diyarbakır province. This requirement ensures the preservation of the traditional knowledge and authentic preparation methods that define the product’s regional identity.
Inspection Process
Protection of the geographical indication is ensured through inspections coordinated by the Diyarbakır Chamber of Commerce and Industry. The inspection committee consists of at least three members and conducts evaluations at least once a year in collaboration with the Diyarbakır Provincial Directorate of Agriculture and Forestry.
Compliance with the registered production method and ingredient list is verified. Any nonconformities identified are reported to the relevant parties, and the inspection results are submitted to the Türk Patent ve Marka Kurumu (Turkish Patent and Trademark Office).
