Diyarbakır Kağırdaklı Ekmeği / Diyarbakır Kizirikli Ekmeği is a traditional bread from Diyarbakır, Türkiye, made with wheat flour, water, salt, yeast, and tail fat. Protected as a Designation of Origin under Industrial Property Law No. 6769, it was registered on March 6, 2024, effective from September 8, 2023, by the Diyarbakır Metropolitan Municipality. Its distinctive feature is the inclusion of “kağırdak” or “kizirik”—crisp fat residues from melted tail fat—that gives the bread its name and unique flavor.

Cultural Significance and Consumption

This bread holds a prominent place in Diyarbakır’s culinary culture, commonly consumed at breakfast, daily meals, and special occasions such as weddings, holidays, and festivals. Its preparation, which requires skilled craftsmanship, ties its reputation to Diyarbakır.

Production Method

Preparation Steps:

1. Tail fat is cut into small pieces, melted, and strained to separate the kağırdak (crisp residues).
2. Dough is prepared by kneading wheat flour, salt, yeast, and water for about 15 minutes until glossy, elastic, and smooth.
3. The dough is rested for approximately 1 hour.
4. Kağırdak is placed in the center of the dough, which is then hand-rolled thinly to evenly distribute the residues.
5. Optionally, egg yolk is brushed on top.

Baking and Presentation:

• The bread is baked in stone ovens, preferably wood-fired, at around 200°C for approximately 10 minutes, ensuring even cooking and enhanced flavor.
• It is served whole or sliced, ideally hot, either unpackaged or in food-safe packaging with compliant labeling.

Geographical Indication and Production Boundary

All production stages must occur within Diyarbakır province, as the ingredients, techniques, and craftsmanship are tied to the region’s culinary tradition, reinforcing its Designation of Origin status.

Inspection

Inspections are coordinated by the Diyarbakır Metropolitan Municipality, conducted at least annually by a committee with representatives from relevant institutions. Checks verify ingredient suitability, adherence to the production method, and proper use of the Designation of Origin. Results are reported to the Turkish Patent and Trademark Office.