Diyarbakır Kenger Meftunesi

Diyarbakır kenger meftunesi is a traditional dish from Diyarbakır, Türkiye, featuring kenger (Gundelia tournefortii) and lamb meat, protected as a mahreç indication under Industrial Property Law No. 6769. Registered on June 19, 2023, by the Diyarbakır Chamber of Commerce and Industry, it is a culturally significant dish tied to Diyarbakır’s culinary heritage and served at events like holidays, weddings, and funerals.

Distinctive Features

The dish is made with kenger, a plant harvested in spring from high-altitude areas, preserved by freezing or brining if not used fresh. It uses meat from one-year-old Karakaş breed lambs, clarified butter from Angora goat milk, sumac, tomato paste, garlic, chili flakes, and salt. The combination of these locally sourced ingredients and the dish’s cultural role in communal gatherings distinguish it within Diyarbakır’s cuisine.

Production Method

Ingredients (Serves ~6):

• 1 kg kenger
• 500 g lamb meat
• 60 g clarified butter
• 40 g tomato paste
• 100 g sumac berries
• 600 ml water
• 4–5 garlic cloves
• 5 g salt
• 5 g chili flakes
• 50 g wheat flour

Preparation Steps:

1. Sumac is soaked in 600 ml water for 30 minutes, then strained.
2. Kenger is cleaned, coarsely chopped, and soaked with wheat flour in water to prevent browning. If frozen or brined, it is soaked in boiling water for 30 minutes.
3. Lamb meat is sautéed in clarified butter, then mixed with tomato paste and chili flakes.
4. Kenger, water, strained sumac juice, and salt are added, and the mixture is cooked until the meat is tender.
5. Crushed garlic is added before serving, and the dish is briefly rested, then served hot.

Geographical Connection and Production Conditions

The dish’s reputation is tied to Diyarbakır, with its production reliant on local ingredients and traditional methods. All stages must occur within Diyarbakır province to maintain its authenticity and cultural significance.

Inspection Mechanism

Inspections are coordinated by the Diyarbakır Chamber of Commerce and Industry, conducted at least annually by a committee including representatives from the Diyarbakır Provincial Directorate of Agriculture and Forestry. Additional inspections may occur as needed or upon complaints, verifying ingredient suitability, adherence to the production method and proper use of the "Mahreç Indication".