Diyarbakır hıllorik aşı is a traditional bulgur-based dish from Diyarbakır, Türkiye, enriched with yogurt and spices, and protected as a mahreç indication under Industrial Property Law No. 6769. Registered on March 6, 2024, by the Diyarbakır Metropolitan Municipality, it is a cultural staple served during daily meals and special occasions like weddings, holidays, and festivals.
Definition and Distinctive Features
The dish features coarse and fine bulgur, water, yogurt, clarified butter, egg, salt, garlic, coriander, and other spices. Bulgur is softened with warm water, mixed with egg and spices, rested, and hand-shaped into small, round balls called “hıllorik” by locals. Its distinctiveness lies in the skilled shaping of these balls, which retain a soft texture without disintegrating during cooking. The dish is served hot with garlic-infused yogurt and a sauce of clarified butter, red pepper flakes, and dried mint.
Production Method
Ingredients (Serves ~6):
- 2 liters water
- 600 g bulgur (350 g coarse, 250 g fine)
- 500 g yogurt
- 50 g clarified butter
- 1 egg
- 15 g red pepper flakes
- 15 g salt
- 15 g dried mint
- 15 g coriander
- 15 g garlic
Preparation Steps:
- Bulgur is kneaded with warm water, egg, and spices, then rested.
- The mixture is shaped into small, round hıllorik balls.
- The balls are boiled until cooked.
- The dish is served hot, topped with garlic-infused yogurt and a sauce made from clarified butter, red pepper flakes, and dried mint.
Geographical Connection and Production Conditions
All production stages must occur within Diyarbakır province, as the dish’s ingredients, preparation techniques, and cultural significance are deeply tied to the region, reinforcing its mahreç indication status.
Inspection Process
Inspections are coordinated by the Diyarbakır Metropolitan Municipality, with participation from the Diyarbakır Provincial Directorate of Agriculture and Forestry. Conducted at least annually, with additional checks as needed or upon complaints, inspections verify ingredient suitability, adherence to the production method, and proper use of the mahreç indication.
