Diyarbakır İncaz Hoşafı

Diyarbakır İncaz Hoşafı is a traditional fruit compote specific to Diyarbakır cuisine. This regional specialty is prepared by boiling dried and/or fresh plums with water and white powdered sugar. The plums used are locally known as “incaz,” which is why the product is commonly referred to as “Diyarbakır İncaz Hoşafı.” With its distinctive balance of sour and sweet flavors, it is consumed as a refreshing beverage on Diyarbakır tables, especially during the summer months.

Diyarbakır İncaz Hoşafı (Diyarbakır Governorship)

Production Method and Ingredients

Ingredients (Serves 6)

• 0.5 kg dried and/or fresh plums
• 1 litre water
• 1 kg white powdered sugar

The plums used in production are preferably red and green varieties, and all ingredients are sourced as much as possible within the boundaries of Diyarbakır province.

Preparation

To prepare İncaz hoşafı, the plums are carefully sorted and washed. They are then placed in a pot, covered with approximately 1 litre of water, and boiled over medium heat for about 15 minutes until softened. After the plums have softened, 1 kg of white powdered sugar is added to the mixture and boiled for an additional 5 minutes. Once ready, the compote is removed from the heat and allowed to rest. It is recommended to serve the hoşaf cold. Optionally, it may be garnished with cloves and/or cinnamon before serving.

Geographical Indication

Diyarbakır İncaz Hoşafı has been registered as a geographical indication by the Turkish Patent and Trademark Office. Its registration number is 923, and the registration date is 11 October 2021. The holder of the registration is the Diyarbakır Chamber of Commerce and Industry. To preserve the product’s uniqueness and quality, all production stages and ingredients must be sourced and processed within the boundaries of Diyarbakır province. To this end, at least one inspection per year is conducted by a specialized inspection board composed of experts from the Diyarbakır Provincial Directorate of Agriculture and Forestry and Dicle University, under the coordination of the Diyarbakır Chamber of Commerce and Industry. Additional inspections are carried out as needed in response to requests or complaints. During inspections, the suitability of the ingredients, compliance with the production method, and the correct use of the designation “Diyarbakır İncaz Hoşafı” and the geographical indication are meticulously examined.