Diyarbakır Erikli Yaz Türlüsü is one of the traditional summer dishes of Diyarbakır’s culinary culture. Protected under Law No. 6769 on Industrial Property as a designation of origin (Mahreç İşareti), this dish was registered on October 11, 2021, and is identified with the province of Diyarbakır through its production method and ingredients.

Definition and Distinctive Features

The main ingredients of this stew include lamb meat, various summer vegetables, sour plums, and green almonds (unripe almonds). Diyarbakır Erikli Yaz Türlüsü is distinguished by both the ingredients used and the region-specific cooking technique. Its reputation and recognition are directly linked to its geographical origin.

Production Method

The average ingredients for a six-person serving are as follows:

• 500 g diced lamb meat
• 1 medium potato, zucchini, and eggplant (each)
• 2 green onions
• 100 g sour plums
• 100 g fresh green beans
• 100 g green almonds
• 1 head of fresh garlic
• 2 tomatoes
• 100 g okra
• 5 green peppers
• 2 tablespoons butter
• 1 tablespoon tomato paste
• 7 g spices (crushed red pepper and black pepper)
• 7 g salt
• Water as needed

Preparation Steps

The lamb meat is boiled over low heat. In a separate pot, butter and tomato paste are sautéed, followed by the addition of salt and spices. The boiled lamb is then added to this mixture and further sautéed. Next, diced vegetables are added, and the lamb stock is poured in. As cooking nears completion, sour plums and green almonds are added without stirring. The dish is cooked for about 45 minutes and served hot.

Geographical Boundary and Production Conditions

All production stages of Diyarbakır Erikli Yaz Türlüsü must take place within the province of Diyarbakır. Key ingredients such as lamb meat, sour plums, and green almonds should preferably be sourced from within this geographical area to maintain authenticity.

Supervision Process

Compliance with the production method and proper use of the geographical indication are monitored under the coordination of the Diyarbakır Chamber of Commerce and Industry by a supervisory body consisting of at least three members. Inspections are conducted at least once a year, and additional inspections may occur as needed or upon complaint. The results of these inspections are reported to the Turkish Patent and Trademark Office, and any detected nonconformities or required corrective measures are communicated to the relevant parties.