Diyarbakır Ekşili Dolması (Diyarbakır Sour Stuffed Vegetables) is a traditional stuffed dish unique to Diyarbakır province, located in Türkiye’s Southeastern Anatolia Region. Registered as a protected geographical indication on January 24, 2022, this dish is one of the distinctive and deep-rooted examples of Diyarbakır’s culinary culture. The registration was carried out by the Diyarbakır Chamber of Commerce and Industry under Law No. 6769 on Industrial Property.

Distinctive Features

The main ingredients of the dish include fatty minced meat prepared from a lamb under one year old, Karacadağ Rice (a geographically indicated product), and sumac juice that has been steeped in hot water. The stuffing mixture is prepared by blending onions, parsley, tomato paste, green peppers, and various spices. This filling is then used to stuff vegetables such as eggplants, zucchinis, and bell peppers. The dish’s sour flavor comes from the sumac juice, which is added both to the filling and to the cooking liquid. The stuffed vegetables are arranged horizontally in a pot, weighted down with a perforated dolma stone, and cooked. They are served hot, typically accompanied by the dolma broth in a separate bowl.

Preparation

The preparation follows traditional Diyarbakır techniques. Key aspects of the method include hollowing the vegetables, preparing the stuffing, using sumac juice, and arranging the dolmas for cooking. Ingredients such as meat, sumac, and basil are sourced from within the defined geographical area. The production process reflects local knowledge and the use of regional ingredients.

Geographical Link and Production Area

The reputation, production method, and ingredients of Diyarbakır Ekşili Dolması are directly linked to the province of Diyarbakır. Therefore, all production stages must take place within this geographical boundary. The product’s name and designation of origin emblem must appear either directly on the product or its packaging; if not, they must be visibly displayed at the production site.

Inspection Process

The inspection of the product is coordinated by the Diyarbakır Chamber of Commerce and Industry in cooperation with the Diyarbakır Provincial Directorate of Agriculture and Forestry. The inspection authority monitors the conformity of ingredients, adherence to the production method, and the proper use of the geographical indication. Inspections are carried out at least once a year, with additional checks conducted when necessary or in response to complaints. If non-compliance is detected, the relevant persons or institutions are notified, and corrective measures are implemented.