Diyarbakır Ekşili Balık, also known as Diyarbakır Sumaklı Çay Balığı (River Fish with Sumac), is a traditional dish unique to Diyarbakır cuisine, characterized by its tangy flavor profile. It is prepared using dry onions, whole sumac, butter, black peppercorns, and salt. The main ingredient of the dish is freshwater fish caught from the Tigris River, such as catfish, mirror carp, scaled carp, trout, shabout, and Mesopotamian himri.

This dish holds a long-standing place in Diyarbakır’s culinary culture. The historical significance of fishing along the Tigris River has contributed to its enduring popularity among the local population. The combination of the sour sumac-infused water and the fish creates a distinctive regional flavor. For this reason, Diyarbakır Ekşili Balık has become closely associated with the region and has been officially registered as a protected geographical indication.

The dish was registered under the provisions of Law No. 6769 on Industrial Property. The registration application was submitted on September 25, 2023, and the dish was officially registered on March 17, 2025.

Preparation

Ingredients for a six-person serving:

• 4–5 medium-sized river fish
• 1 onion
• 75 g whole sumac
• 200 ml water
• 15 g butter
• 6 g black peppercorns
• 8 g salt

The preparation begins with the use of local ingredients. The sumac is steeped in hot water. The fish are cleaned and salted. Onions are sliced into rings. The fish and onions are arranged alternately in a clay pot. Sumac water, butter, and black pepper are added on top. The pot is sealed with dough to make it airtight. This dough is made from flour, water, and salt and rested for 10 minutes before use. The dish is baked in a stone oven or tandoor at 200 °C for approximately 40 minutes. Before serving, the dough seal around the pot is removed, and the dish is served hot.

Stages Required to Take Place Within the Geographical Boundary

All stages of production must take place within the province of Diyarbakır. The fish must be sourced from the Tigris River, the sumac and onions must come from within the geographical boundary, and the butter must be obtained from locally raised livestock. The use of these regional ingredients ensures the dish’s authenticity and compliance with the registered protected geographical indication.

Inspection Process

The inspections are coordinated by the Diyarbakır Metropolitan Municipality, in cooperation with the Diyarbakır Provincial Directorate of Agriculture and Forestry. A minimum three-member inspection committee conducts evaluations at least once a year. Additional inspections may be carried out in response to complaints or when deemed necessary.

During inspections, the ingredients and production methods are verified for compliance with the registered specifications. Any nonconformities are reported to the relevant persons or institutions. The inspection authority may seek expert support from public or private organizations. The registering institution holds the authority to carry out legal procedures related to the geographical indication.