Diyarbakır Et Eşkenesi

Diyarbakır Et Eşkenesi is a traditional hot dish based on lamb meat. It is a specialty of the Diyarbakır province in Türkiye and is protected under the Law No. 6769 on Industrial Property as a product with a protected geographical indication (Mahreç İşareti). The dish was registered on January 10, 2022, following the application made by the Diyarbakır Chamber of Commerce and Industry, and its geographical boundary is limited to Diyarbakır province.

Definition and Distinctive Features

Diyarbakır Et Eşkenesi is prepared with pounded lamb chops, onion, tomato and pepper paste, butter made from goat’s milk, crushed red pepper, black pepper, and salt. The meat used must come exclusively from a Karakaş breed lamb that has reached one year of age. The butter and pastes are also sourced from within the geographical boundaries of Diyarbakır.

The dish is traditionally served alongside other geographically indicated products unique to Diyarbakır, such as pilaf made with Karacadağ rice, eşbabiye, incaz, or karaş compote. These accompaniments reinforce the cultural context and local identity of Et Eşkenesi.

It is commonly served during funerals, religious holidays, and weddings, holding a strong reputational link with the region due to its historical background and traditional preparation method.

Preparation

The standard recipe for six servings includes the following ingredients:

• 1 kg pounded lamb chops
• 1 onion
• 1 tablespoon tomato and pepper paste
• 3 tablespoons butter
• 1 teaspoon crushed red pepper
• 1 teaspoon black pepper
• 20 g salt
• Water

Preparation steps:

1. The meat is marinated by rubbing it with finely chopped onion, salt, and crushed red pepper.
2. Butter is melted in a pot, and the marinated meat mixture is added and fried.
3. In a separate pot, the paste is sautéed in butter. The fried meat, along with its oil, is added to the paste.
4. Hot water is poured over the mixture, the lid is closed, and it is cooked on low heat.
5. The dish is served hot, accompanied by Karacadağ rice pilaf and various compotes.

Geographical Boundary and Supervision

All production stages of Diyarbakır Et Eşkenesi must be carried out within the province of Diyarbakır. This requirement preserves the authenticity of the traditional production method and its cultural heritage. Supervision is conducted under the coordination of the Diyarbakır Chamber of Commerce and Industry, in collaboration with the Diyarbakır Provincial Directorate of Agriculture and Forestry. The supervisory body ensures compliance with ingredient standards, adherence to production methods, and proper use of the designation of origin. Inspections are carried out at least once a year, and may also take place in response to complaints or when necessary.