Diyarbakır patlıcan meftunesi is a traditional meat dish from Diyarbakır, Türkiye, flavored with sumac and served with a garlic sauce. Registered as a mahreç indication on June 7, 2022, under Industrial Property Law No. 6769 by the Diyarbakır Chamber of Commerce and Industry, it is deeply rooted in Diyarbakır’s culinary heritage and carries a reputation tied to the region.
Definition and Distinctive Features
The dish is made with bone-in or cubed meat from one-year-old lambs, coarsely chopped eggplants, tomatoes, green peppers, sumac and clarified butter. Sumac is soaked in warm salted water and strained before being added to the dish. A garlic sauce, prepared optionally, is served with the dish. Ingredients are preferably sourced from Diyarbakır, reinforcing the dish’s local character.
Production Method
Ingredients (Serves ~4):
- 4 eggplants
- 500 g lamb meat (bone-in or cubed)
- 2 tomatoes
- 2 green peppers
- 80 g clarified butter
- 25 g tomato paste
- 200 g sumac berries
- 4–5 garlic cloves
- 20 g salt
- 10 g chili flakes
- 600 ml warm water (for sumac)
- 200 ml water (for cooking)
Preparation Steps:
- Sumac is soaked in 600 ml warm water with 10 g salt and later strained.
- Eggplants are cut into large cubes and soaked in salted water to remove bitterness.
- Tomatoes and green peppers are finely chopped.
- The lamb is boiled in 200 ml water until the water is absorbed, then sautéed with clarified butter and tomato paste.
- Vegetables, salt, chili flakes, and strained sumac juice are added, and the dish is cooked on low heat for 20 minutes.
- A sauce is made by mixing crushed garlic with the dish’s cooking liquid and served with the dish.
Geographical Boundary and Production Conditions
The preparation methods and preferred ingredients are specific to Diyarbakır, requiring all production stages to occur within the province to maintain its authenticity and cultural significance.
Inspection Process
Inspections are coordinated by the Diyarbakır Chamber of Commerce and Industry, conducted by a three-member committee including experts from the Diyarbakır Provincial Directorate of Agriculture and Forestry and Dicle University’s Culinary Arts Program (Social Sciences Vocational School). Inspections occur at least annually, with additional checks as needed or upon complaints, verifying ingredient suitability, adherence to the production method, and proper use of the "Mahreç Indication".
