Diyarbakır Kenger Boranisi

Diyarbakır Kenger Boranisi is a traditional dish from Diyarbakır made from the plant known as Gundelia tournefortii, served cold. It is protected under the Industrial Property Law No. 6769 as a geographical indication and was officially registered on 20 August 2021. The registration application was submitted by the Diyarbakır Chamber of Commerce and Industry, and the product’s reputation is directly linked to Diyarbakır province.

Definition and Distinctive Characteristics

The dish is prepared by coating the kenger plant with flour, frying it, and then cooking it. It is served cold with strained yogurt seasoned with garlic. The distinctive feature of Diyarbakır Kenger Boranisi lies in the sourcing of its ingredients from within the defined geographical area:

• Kenger: Harvested during spring months in high-altitude areas. It can be preserved by freezing or pickling.
• Strained Yogurt: Made by straining yogurt produced from the milk of Karakaş breed sheep.
• Butter: Produced from the milk of Angora goats.

These components determine both the nutritional value and the regional character of the dish.

Production Method

The production of Diyarbakır Kenger Boranisi must take place within the defined geographical boundary. The standard recipe for six servings includes the following ingredients:

• 1.5 kg kenger
• 2.5 glasses of strained yogurt
• 1 tablespoon wheat flour
• 1 dried onion
• 1 tablespoon butter
• 4 garlic cloves
• 1 glass of water

The preparation process proceeds as follows:

1. The kenger is cleaned and cut into large pieces, then coated with flour to prevent discoloration.
2. It is fried together with the chopped dried onion.
3. Water is added and the mixture is cooked until the liquid is absorbed, then removed from heat and cooled.
4. It is served cold, either by pouring garlic-seasoned strained yogurt over it or by mixing the yogurt into the dish.

Geographical Boundary and Monitoring

The reputation of the product is exclusively tied to Diyarbakır province. All production stages must occur within this geographical boundary. Monitoring inspections are conducted at least once per year under the coordination of the Diyarbakır Chamber of Commerce and Industry. The monitoring authority verifies compliance with ingredient specifications, adherence to the traditional production method, and correct use of the geographical indication mark. Expert support from public or private institutions may be sought when necessary.

Usage Format

The geographical indication emblem and the term “Diyarbakır Kenger Boranisi” must appear on the product itself or its packaging. If this is not feasible, the emblem and designation must be displayed in a clearly visible location within the production facility.