Diyarbakır Gendüme Aşı

Diyarbakır gendüme aşı is a traditional dish from Diyarbakır, Türkiye, made with wheat, mung beans, milk, and topped with clarified butter from Angora goat milk. Noted in Evliya Çelebi’s Seyahatname, it holds deep cultural significance and is served during daily meals and special occasions like funerals, holidays and weddings. Protected as a "mahreç indication" under Industrial Property Law No. 6769, it was registered on May 11, 2022, effective from August 17, 2020, by the Diyarbakır Chamber of Commerce and Industry.

Distinctive Features

The dish’s simplicity and use of local ingredients—wheat, mung beans, milk, and Angora goat clarified butter—define its unique character. These components, preferably sourced from Diyarbakır, contribute to its nutritional value and regional authenticity.

Production Method

Ingredients (Serves ~6):

• 250 g wheat
• 250 g mung beans
• 250 ml milk
• 250 g clarified butter
• 3.1 liters water
• 10 g salt

Preparation Steps:

1. Wheat is soaked overnight in water.
2. The soaked wheat is boiled with mung beans.
3. Milk is added, and cooking continues until the mixture thickens.
4. Salt is incorporated, and the dish is cooked to the desired consistency.
5. It is served hot, drizzled with melted clarified butter.

Geographical Boundary and Production Conditions

The dish’s historical and cultural ties to Diyarbakır mandate that all production stages occur within the province, ensuring its authenticity and connection to the region’s culinary heritage.

Inspection Process

Inspections are coordinated by the Diyarbakır Chamber of Commerce and Industry, with participation from the Diyarbakır Provincial Directorate of Agriculture and Forestry. Conducted at least annually, with additional checks upon complaints or as needed, inspections verify ingredient suitability, adherence to the production method, and proper use of the "Mahreç Indication". Non-compliance is reported, and results are submitted annually to the Turkish Patent and Trademark Office (Türk Patent ve Marka Kurumu).