Diyarbakır Lepik Köftesi

Diyarbakır Lepik Köftesi is a traditional dish from Diyarbakır, Türkiye, registered as a Protected Geographical Indication under Industrial Property Law No. 6769. Registered on March 6, 2024, by the Diyarbakır Metropolitan Municipality, it is a hallmark of Diyarbakır’s culinary culture, served during daily meals and special occasions like weddings, holidays, and festivals.

Definition and Distinctive Features

Diyarbakır Lepik Köftesi is made with water, oil, minced meat, onions, bulgur, clarified butter, eggs, salt, and spices. The dough is shaped into walnut-sized, flattened pieces with a button-like indentation in the center, designed to hold a sauce of hot clarified butter and red pepper after cooking. The dish’s distinctiveness lies in its ingredient ratios, skilled kneading and shaping techniques, and cooking method, which require expertise and tie its reputation to Diyarbakır.

Preparation

Ingredients (Serves ~6):

• 2.5 l water
• 1 l sunflower and/or olive oil
• 500 g bulgur (350 g fine, 150 g extra fine)
• 250 g minced meat
• 200 g onions
• 15 g salt
• 5 g coriander
• 2 eggs (optional)
• 150 g clarified butter (optional)
• 5 g chili powder or red pepper flakes (optional)

Preparation Steps:

1. Bulgur is softened with warm water, then kneaded with minced meat, salt, coriander, and grated onions to form a homogeneous dough.
2. The dough is rested, then divided into walnut-sized pieces, shaped into flattened rounds with a central indentation resembling a button.
3. Köftes are either boiled or coated in egg and fried.
4. They are served hot, drizzled with a mixture of hot clarified butter and red pepper, and optionally garnished with parsley.

Geographical Connection and Production Conditions

All production stages must occur within Diyarbakır province, as the dish’s preparation and cooking rely on region-specific skills, reinforcing its cultural and geographical significance.

Inspection Mechanism

Inspections are coordinated by the Diyarbakır Metropolitan Municipality, conducted by a committee of at least three members, including representatives from the Diyarbakır Provincial Directorate of Agriculture and Forestry. Inspections occur at least annually, with additional checks as needed or upon complaints, verifying ingredient suitability, adherence to production and serving methods, and proper use of the Protected Geographical Indication.