Diyarbakır Lepik Köftesi

Diyarbakır lepik köftesi is a traditional dish unique to the city of Diyarbakır in Türkiye’s Southeastern Anatolia Region, officially registered with a geographical indication under trademark law. This product was registered on 6 March 2024 under Law No. 6769 on Industrial Property and is one of the defining elements of Diyarbakır’s culinary culture.

Definition and Distinguishing Characteristics

Diyarbakır lepik köftesi is a dish prepared with water liquid oil minced meat dried onion bulgur butter egg salt and various spices and is served both as a daily meal and on special occasions such as weddings holidays and festivals. The meat mixture is divided into walnut-sized pieces rolled by hand and shaped into flattened rounds. A button-like depression is made in the center designed to hold melted butter and a spicy red pepper sauce after boiling.

The distinguishing features of the product include the proportions of ingredients the techniques of kneading and shaping and the method of cooking. Achieving a uniform texture through proper kneading and shaping requires skill. For this reason the product is protected by a geographical indication tied to the city of Diyarbakır.

Production Method

The recommended ingredients for a six-serving portion are as follows:

• 2.5 litres of water
• 1 litre of sunflower oil and/or olive oil
• 500 g bulgur (350 g for meatballs 150 g fine)
• 250 g minced meat
• 200 g dried onion
• 15 g salt
• 5 g fenugreek
• 2 eggs (optional)
• 150 g butter (optional)
• 5 g powdered or flaked red pepper (optional)

In the preparation process the bulgur is softened with warm water then mixed with minced meat salt fenugreek and grated onion to form a dough. The dough is allowed to rest after which walnut-sized pieces are taken shaped into flattened rounds and a button-shaped depression is made in the center. The meatballs may optionally be boiled.

Cooking and Serving

The meatballs are cooked either by boiling or by frying in egg batter. They are served hot with melted butter and a mixture of red pepper poured over the top. Garnishing with parsley is optional. It is recommended that the dish be served hot.

Geographical Context and Production Conditions

All stages of production for Diyarbakır lepik köftesi must take place within the boundaries of Diyarbakır Province. The preparation and cooking methods are shaped by regional expertise and craftsmanship making the geographical context an inseparable part of the production process.

Monitoring Mechanism

The monitoring of the product is carried out by a minimum three-member oversight body coordinated by the Diyarbakır Metropolitan Municipality with participation from the Diyarbakır Provincial Directorate of Agriculture and Forestry. Inspections are conducted at least once per year; additional inspections may be carried out as needed or upon complaint. Inspection criteria include the appropriateness of ingredients the accuracy of production and serving procedures and the correct use of the geographical indication mark.