Diyarbakır Ekşili Balık / Diyarbakır Sumaklı Çay Balığı

Diyarbakır ekşili balık, also known as Diyarbakır sumaklı çay balığı, is a traditional dish unique to Diyarbakır cuisine, characterized by its sour aroma. It is prepared using dried onion, whole sumac, butter, whole black pepper, and salt. The primary ingredient is the çay fish caught from the Tigris River. Preferred species include yayın, aynalı sazan, pullu sazan, alaca, şabut, and bizir.

This dish holds a deep-rooted place in Diyarbakır’s culinary culture. The historical significance of fishing along the Tigris River has ensured its long-standing adoption by the local population. The combination of the fish with the sour flavor of sumac-infused water creates a distinctive taste profile unique to the region. As a result, Diyarbakır ekşili balık has become synonymous with the region and is officially registered as a geographical indication.

Diyarbakır ekşili balık / Diyarbakır sumaklı çay balığı has been registered as a geographical indication under Law No. 6769 on Industrial Property. The application for registration was submitted on 25 September 2023 and was officially registered on 17 March 2025.

Production Method

Ingredients required for a six-serving portion:

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

The preparation process begins with the use of local ingredients. Sumac is steeped in hot water. The fish are cleaned and salted. The onion is sliced into rings. The fish and onion are arranged in layers inside a clay pot. The sumac-infused water, butter, and black pepper are added on top. The pot is sealed tightly with dough to prevent air from entering. This dough is made from flour, water, and salt and is left to rest for 10 minutes. The dish is cooked in a stone oven or tandır 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

The entire production process of the dish must occur within the boundaries of Diyarbakır Province. The fish must be caught from the Tigris River, the sumac and onion must be sourced from within the geographical region, and the butter must be derived from animals raised locally. The use of these components from local sources ensures compliance with the geographical indication standards.

Monitoring Process

Monitoring is carried out under the coordination of Diyarbakır Metropolitan Municipality in collaboration with experts from the Diyarbakır Provincial Directorate of Agriculture and Forestry. A monitoring team of at least three members conducts inspections at least once a year. Additional inspections may be carried out upon complaint or if deemed necessary.

During inspections, the product’s ingredients and production method are verified. If non-compliance is detected, the relevant individual or institution is notified. The monitoring body may seek expert support from public and private institutions. The registering authority holds the legal authority to initiate judicial proceedings.