Diyarbakır Gebol Yemeği is a traditional dish with deep roots in the culinary culture of Diyarbakır. It was registered as a product with a protected geographical indication on June 7, 2022, and is protected under Law No. 6769 on Industrial Property. The registration was carried out by the Diyarbakır Chamber of Commerce and Industry, and the geographical boundary of the product is limited to the province of Diyarbakır.

Definition and Distinctive Features

Diyarbakır Gebol Yemeği is prepared with cracked wheat, kashk (dried yogurt), garlic, butter made from goat’s milk, and dried pennyroyal or dried mint. One of the key ingredients, kashk, is obtained by straining yogurt or churned buttermilk, salting it, and drying it under the sun. This ingredient gives the dish an intense yogurt flavor.

The use of cracked wheat made from durum wheat and butter produced from goat’s milk are among the distinctive features of the dish. These authentic components and traditional preparation methods strengthen the dish’s connection with Diyarbakır’s cuisine.

Preparing Method

The preparation of the dish follows a traditional process consisting of several stages. The ingredients required for eight servings are as follows:

• 500 g cracked wheat
• 300 g kashk
• 6–7 cloves of garlic
• 120 g butter
• 10 g dried pennyroyal or dried mint
• 5 g salt (optional)
• 750 ml lukewarm water (to soften the kashk)
• 1.5 l water (to cook the cracked wheat)

Cracked wheat is boiled in water until it reaches a porridge-like consistency. The kashk is soaked in lukewarm water a day in advance to soften it, then continuously stirred while boiling. Crushed garlic is added, and the mixture is boiled for a few more minutes. The cooked cracked wheat porridge is placed on a serving plate with a hollow center, and the kashk mixture is poured into the middle. Hot butter infused with pennyroyal or dried mint is drizzled over the top, and the dish is served hot.

Geographical Boundary and the Link to Renown

Diyarbakır Gebol Yemeği is prepared exclusively within the borders of Diyarbakır province, using locally produced ingredients and traditional methods. This geographical specificity forms the basis of the dish’s reputation link. All stages of production must take place within the province of Diyarbakır.

Supervision Process

The production and use of the designation of origin are supervised under the coordination of the Diyarbakır Chamber of Commerce and Industry. The supervisory body is composed of experts from the Diyarbakır Provincial Directorate of Agriculture and Forestry and the Culinary Arts Program of Dicle University Vocational School of Social Sciences. Inspections are conducted at least once a year and additionally when necessary or in response to complaints.

During inspections, compliance of the ingredients, adherence to the production method, and the proper use of the designation of origin are evaluated. The registering institution is authorized to initiate legal proceedings to protect the rights associated with the registration.