Diyarbakır Kaburga Dolması

Diyarbakır Kaburga Dolması (Diyarbakır Stuffed Ribs) is a traditional dish from Diyarbakır, Türkiye, made by stuffing lamb ribs with a mixture of lamb meat, rice, and almonds. As a protected geographical indication under Industrial Property Law No. 6769, it was registered on December 20, 2021, by the Diyarbakır Chamber of Commerce and Industry. Its reputation is intrinsically tied to Diyarbakır, with production restricted to the province.

Definition and Distinctive Features

The dish involves making a pocket in lamb ribs, which is filled with a mixture of lamb meat, rice, and almonds, seasoned with special sauces. The ribs are sealed, slow-cooked, and finished with a frying step. Its complex, multi-stage preparation, requiring skilled craftsmanship, and its cultural significance make it a hallmark of Diyarbakır’s culinary tradition.

Preparation

Ingredients (Serves ~4):

• Lamb ribs
• Lamb meat
• Rice
• Almonds
• Tomato paste
• Clarified butter
• Vegetable oil
• Parsley
• Salt
• Black pepper
• Allspice

Preparation Steps:

1. A pocket is made in the lamb ribs by separating the meat from the bone at the lower arm section.
2. The ribs are rubbed with a special sauce to season and seal them.
3. Rice is sautéed, lamb meat is seared, and almonds are lightly toasted.
4. The filling ingredients are mixed homogeneously, stuffed into the rib pocket, and the open parts are trussed.
5. The stuffed ribs are seared, placed in a pot with boiling water, and cooked on low heat for 4 hours.
6. The ribs are then fried in a mixture of clarified butter and vegetable oil for an additional hour.
7. The remaining cooking liquid is poured over the dish before serving.

Production Conditions

All production stages must occur within Diyarbakır province, as the dish’s reputation is tied to the region’s culinary culture and local ingredients.

Inspection Mechanism

Inspections are coordinated by the Diyarbakır Chamber of Commerce and Industry, conducted at least annually by a committee of at least three members, including representatives from the Diyarbakır Provincial Directorate of Agriculture and Forestry. Additional inspections may occur as needed or upon complaints. The committee verifies ingredient suitability, adherence to the production method, and proper use of the Protected Geographical Indication. Expert support from public or private entities may be sought if necessary.