Diyarbakır Dry Dolma

Diyarbakır Kuru Dolması is a traditional dish made by stuffing dried eggplants and peppers with a filling prepared from Karacadağ Rice, minced meat, and sumac infusion, then cooked. The use of minced meat from Karakaş-breed lambs raised in the region, along with specific cooking methods and ingredient quality, gives this dish a unique and deeply rooted place in Diyarbakır cuisine. Its presence in written sources dating back to 1950 demonstrates its historical depth.

Definition and Distinctive Characteristics

Diyarbakır Kuru Dolması is a regional dish prepared using geographically designated Karacadağ Rice, minced meat from Karakaş-breed lambs, sumac infusion, dried eggplants, and dried peppers. The distinctive sour aroma of the sumac infusion imparts a characteristic flavor to the dish. The dried vegetables used in its preparation are traditionally air-dried. These features endow Diyarbakır Kuru Dolması with both cultural and geographical identity.

Diyarbakır Kuru Dolması(Diyarbakır Governorship)

Ingredients (Serves 6)

According to the registration certificate, the ingredients used are:

• 500 g lamb minced meat
• 2 glasses of Karacadağ Rice
• 20 dried peppers
• 20 dried eggplants
• 2 medium-sized dried onions
• 1 bunch (100 g) parsley
• 1 tablespoon pepper paste
• 1 tablespoon tomato paste
• 1 glass vegetable oil
• 2 tablespoons butter
• 1 tablespoon dried oregano
• 1 tablespoon red pepper flakes
• 1 teaspoon black pepper
• 1 glass sumac
• 1 teaspoon salt

Preparation

1. Sumac is steeped in 3 glasses of water either overnight or for 2 hours in hot water.
2. Dried eggplants are boiled for 10 minutes and dried peppers for 5 minutes to soften, then drained.
3. The rice is washed and drained. Minced meat, finely chopped dried onions, and parsley are added.
4. Pepper paste, tomato paste, vegetable oil, butter, dried oregano, red pepper flakes, black pepper, and salt are added. All ingredients are thoroughly mixed and combined.
5. The softened dried peppers and eggplants are stuffed with the filling, filling them to about two-thirds of their capacity.
6. The openings of the stuffed vegetables are sealed with one dried pepper and one dried eggplant each, then arranged horizontally in a pot.
7. Sumac infusion is poured over the top, and enough water is added to cover the stuffed vegetables.
8. The pot is covered and cooked over low heat.
9. The cooked dolmas are served hot.

Geographical Indication

Diyarbakır Kuru Dolması was officially registered as a geographical indication on 20 August 2021 by the Turkish Patent and Trademark Office under registration number 858. The registration was initiated by the Diyarbakır Chamber of Commerce and Industry. This registration formally documents the dish’s unique production method and geographical origin, ensuring the protection of its regional values.

Monitoring

Monitoring is carried out under the coordination of the Diyarbakır Chamber of Commerce and Industry, with participation from experts of the Diyarbakır Directorate of Agriculture and Forestry, Dicle University School of Social Sciences, Diyarbakır Metropolitan Municipality, and Diyarbakır Chamber of Commerce. Inspections occur at least once annually and verify the suitability of ingredients used, compliance with the production process, and correct use of the geographical indication emblem.