Diyarbakır Nardan Aşı

Diyarbakır Nardan Aşı is a traditional dish prepared using pomegranate juice, along with fine cracked wheat (simindirik), walnut kernels, dried onion, tomato paste, chickpeas, and lean beef mince. This dish has deep roots in Diyarbakır’s culinary culture and is commonly served on special occasions such as funerals, holidays, and weddings. Due to its uniqueness and geographical ties, it has been officially registered by the Turkish Patent and Trademark Office, with the registration aiming to preserve its traditional production methods and characteristics specific to the Diyarbakır region.

^{Diyarbakır Nardan Aşı (}Turkish Patent and Trademark Office⁾

According to the registration certificate;

•500 g lean beef mince

•300 g fine cracked wheat (simindirik)

•220 ml pomegranate juice

•2 pomegranates

•220 g boiled chickpeas

•200 g walnut kernels

•2 dried onions

•60 g tomato paste

•1 bunch parsley

•10 g dried basil

•40 g vegetable oil

•50 g butter

•20 g salt

•5 g black pepper

•10 g red pepper flakes

•1500 ml hot water

First, the mince, cracked wheat, basil, black pepper, red pepper flakes, salt, and one grated dried onion are mixed and kneaded for 10 minutes. After kneading, the mixture is left to rest for 10 minutes, then kneaded again and shaped into small balls. Separately, the boiled chickpeas and walnut kernels are prepared. The remaining dried onion, finely chopped, is sautéed in vegetable oil and butter. Tomato paste is added to the sautéed onion and stirred, followed by the addition of hot water and brought to a boil. Pomegranate juice and the prepared cracked wheat balls are added to the boiling mixture. After the balls have cooked for 10 minutes, the boiled chickpeas and walnut kernels are added, and the dish is allowed to simmer for a further 20 minutes. For serving, finely chopped parsley and pomegranate seeds are sprinkled on top.

The main ingredients used in the production of Diyarbakır Nardan Aşı—beef, pomegranate, chickpeas, walnut kernels, basil, dried onion, parsley, and cracked wheat—are preferably sourced within the geographical boundaries of Diyarbakır. All stages of production are carried out within this geographical limit. The product was registered by the Turkish Patent and Trademark Office on 10.03.2022 with registration number 1044. Annual inspections, conducted at least once per year, are coordinated by the Diyarbakır Chamber of Commerce and Industry and carried out by experts from Dicle University and the Diyarbakır Provincial Directorate of Agriculture and Forestry. Inspections focus on ingredient suitability, production methods, and compliance with the geographical indication. Appropriate measures are taken when non-compliance is identified.