Diyarbakır Paşa Lavaşı

Diyarbakır Paşa Lavaş is a traditional dough product unique to the Diyarbakır province, prepared using wheat flour, water, salt, and bread yeast. Registered with a geographical indication on 6 February 2024, this product holds a significant place in the cultural memory of Diyarbakır cuisine. The registration was carried out by the Diyarbakır Chamber of Commerce and Industry under Law No. 6769 on Industrial Property.

Physical Characteristics and Consumption Method

Diyarbakır Paşa Lavaş is prepared in a flat and thin form, averaging 35 cm in width, 60 cm in length, and 0.5 cm in thickness. Typically weighing between 300 and 400 grams, it is served during daily meals, especially at breakfast, as well as on special occasions such as weddings, holidays, and festivals. It is recommended to be served and consumed while hot, either whole or sliced.

Ingredients and Average Quantities Required

• 50 kg bread wheat flour or special-purpose wheat flour
• 30 litres water
• 1 kg bread yeast
• 500 g salt
• 500 g cumin and/or sesame (optional).

Production Method

The dough is prepared using wheat flour, water, bread yeast, and salt. Cumin and/or sesame may be added optionally. All ingredients are kneaded for approximately 15 minutes in a sufficiently large container to obtain a shiny, soft, and slightly sticky dough. The dough is then left to rest for about one hour to undergo fermentation. Subsequently, portions of 400–500 grams are formed and stretched into thin, flat shapes using a skilled hand-stretching technique. Cumin and/or sesame may be sprinkled on top of the stretched dough as desired.

Baking Characteristics

Baking is preferably carried out in stone-floor ovens heated with wood fire, or on food-safe metal sheets and/or pans. The product is baked at approximately 200 °C for 10 minutes. This method ensures even cooking and brings out the distinctive flavor of the lavaş.

Geographical Link and Production Boundary

The ingredients used in the production of Diyarbakır Paşa Lavaş, the baking technique, and the skilled preparation process collectively establish the product’s unique connection to Diyarbakır province. Therefore, all stages of production are carried out exclusively within the boundaries of Diyarbakır province.

Monitoring and Protection

Protection of the product under its geographical indication is ensured through inspections coordinated by the Diyarbakır Chamber of Commerce and Industry. The inspection authority consists of representatives from the Diyarbakır Chamber of Commerce and Industry and 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. During inspections, compliance with ingredient specifications, production and service procedures, and proper use of the geographical indication are verified. Any identified non-conformities are reported to the relevant individual or institution.