Diyarbakır Kemikli Kebap

One of the distinctive kebab varieties of Diyarbakır cuisine, Diyarbakır Kemikli Kebap, is a traditional dish prepared by marinating bone-in meat from the lamb’s loin and rib sections in a special mixture, threading it onto skewers, and cooking it over hot charcoal. This dish holds an important place in Diyarbakır’s meat-eating tradition and is one of the defining examples of Diyarbakır culinary culture due to its preparation method and ingredients.

Description and Distinctive Characteristics

Diyarbakır Kemikli Kebap is prepared by marinating bone-in lamb meat in a mixture of vegetable oil, yogurt, paprika, and tomato juice, then threading it onto kebab skewers and cooking it over hot charcoal. Typically, large, bone-in pieces are taken from lambs that are at least one year old. The prior marination ensures a balanced flavor and texture. The cooking process is carried out not directly over flames, but over embers that have lost their open flame.

Diyarbakır Kemikli Kebap. (Diyarbakır Governorship)

Production Method

The ingredients and quantities required for four servings of Diyarbakır Kemikli Kebap are as follows:

• 700 g lamb meat (loin and rib cuts)
• 50 ml vegetable oil
• 100 g yogurt
• 5 g paprika
• 100 ml tomato juice
• 20 g salt
• 2 tomatoes
• 4 pointed peppers

The lamb meat is cut into large, bone-in pieces. The prepared marinade mixture is left to soak the meat for at least 24 hours. The meat is then threaded onto kebab skewers, salted, and cooked by turning over hot charcoal. The cooking process is carried out slowly to achieve a tender and juicy texture. The dish is served hot, accompanied by charred tomatoes and peppers.

Geographical Indication Information

Diyarbakır Kemikli Kebap was officially registered as a geographical indication on 28 June 2022. The application and registration procedures for this product, numbered 1156, were carried out by the Diyarbakır Chamber of Commerce and Industry.

Because this dish is prepared using traditional methods of cooking and marinating unique to Diyarbakır, it has a strong association with its geographical origin. Its long-standing presence in Diyarbakır’s culinary culture necessitates protection under geographical indication status.

Monitoring

Monitoring activities are conducted under the coordination of the Diyarbakır Chamber of Commerce and Industry. The monitoring board also includes one expert from the Diyarbakır Provincial Directorate of Agriculture and Forestry and one expert from the Culinary Arts Program of Dicle University, Faculty of Social Sciences. The three-member monitoring team verifies the suitability of ingredients used in production, adherence to the prescribed production method, and the correct use of the geographical indication and its emblem.