Diyarbakır Hedik Meal

Diyarbakır Hedik Yemeği is a traditional dish specific to Diyarbakır cuisine, prepared with ingredients such as wheat, chickpeas, wheat flour, clarified butter, dried onion, pepper paste, red pepper flakes, and oregano. This dish is traditionally served during celebrations held to mark a baby’s first tooth, and it is an essential part of the local ritual known as “diş hediği.” It has been officially registered as a geographical indication by the Turkish Patent and Trademark Office.

Diyarbakır Hedik Yemeği is a registered regional dish distinguished by its use of clarified butter produced from goat’s milk and its traditional method of consumption in the region. Its cultural significance is reinforced by its role in special occasions in Diyarbakır, particularly ceremonies marking a child’s first tooth eruption. The combination of ingredients and traditional consumption practices establishes a clear link between the product and its geographical origin.

^{Diyarbakır Hedik Yemeği (}Diyarbakır City and Promotion Portal⁾

For the preparation of Diyarbakır Hedik Yemeği, it is preferred that all ingredients be sourced within the geographical boundaries of Diyarbakır. The clarified butter used in the dish is traditionally produced from goat’s milk using conventional methods.

• 450 g wheat
• 250 g chickpeas
• 40 g wheat flour
• 75 g clarified butter
• 10 g dried oregano
• 20 g pepper paste
• 1 dried onion
• 5 g red pepper flakes
• 5 g salt
• 2 litres water

Chickpeas and wheat, soaked overnight, are boiled separately. Meanwhile, chopped dried onion is sautéed in clarified butter. Wheat flour is added to the mixture and cooked further until well combined. Pepper paste is then incorporated and stirred until fully integrated. The previously boiled chickpeas and wheat are added to this mixture. Boiling water and salt are added, and the dish is cooked until all ingredients are thoroughly blended. Before removing from heat, red pepper flakes and oregano are added for flavor. Hedik Yemeği is served hot.

Diyarbakır Hedik Yemeği was officially registered as a geographical indication under the “mahreç işareti” category on 11 May 2022. The application for registration, numbered 1105, was submitted by the Diyarbakır Chamber of Commerce and Industry. The dish has deep historical roots in Diyarbakır’s culinary culture. The traditional production methods and region-specific ingredients, such as goat’s milk clarified butter, establish a clear link between the product and its geographical origin. Therefore, all production, processing, and related activities for Diyarbakır Hedik Yemeği must be carried out exclusively within the boundaries of Diyarbakır province.

Monitoring activities for Diyarbakır Hedik Yemeği are coordinated by the Diyarbakır Chamber of Commerce and Industry. The monitoring body consists of at least three expert representatives from the Diyarbakır Chamber of Commerce and Industry and the Diyarbakır Provincial Directorate of Agriculture and Forestry. Monitoring is conducted at least once annually but may also be carried out at any time upon request or complaint.

Monitoring is conducted according to the following criteria:

• Appropriateness of ingredients used
• Compliance with production methods
• Correct use of the geographical indication and the term “Diyarbakır Hedik Yemeği”

Expert support may be obtained from public or private institutions when necessary. Monitoring results are reported annually to the Turkish Patent and Trademark Office.