Diyarbakır Patlıcanlı Kazan Kebabı

Diyarbakır Patlıcanlı Kazan Kebabı is a traditional dish deeply rooted in Diyarbakır’s culinary culture, made by stuffing eggplants and tomatoes with a minced meat filling. Registered as a protected geographical indication on June 7, 2022, under Industrial Property Law No. 6769 by the Diyarbakır Chamber of Commerce and Industry, it is a product tied to Diyarbakır province.

Definition and Distinctive Features

The dish is prepared by slicing eggplants horizontally and stuffing them with a minced meat mixture, while tomatoes are inverted, cut with two slits, and similarly filled. The slicing technique ensures a visually appealing, segmented structure while maintaining the integrity of the ingredients during cooking. The minced meat, preferably from one-year-old lambs, is combined with onions, tomatoes, green peppers, clarified butter, salt, and black pepper. The eggplants are peeled in a striped pattern, and cuts are made carefully to avoid piercing the base, preserving the dish’s distinctive form.

Preparation

Ingredients (Serves ~8):

• 1.5 kg eggplants
• 750 g lamb mince
• 10 tomatoes
• 4 green peppers
• 2 onions
• 50 g clarified butter
• 10 g black pepper
• 20 g salt
• 100 ml water

Preparation Steps:

1. The filling is prepared by mixing lamb mince, clarified butter, finely chopped onions, tomatoes, green peppers, salt, and black pepper.
2. Eggplants are sliced horizontally, and the cuts are filled with the minced meat mixture. Tomatoes are inverted, cut with two slits, and stuffed.
3. The eggplants are arranged in a wide, shallow tray (locally called a “kazan”), with tomatoes placed in the center.
4. Water is added, and the dish is cooked on low heat for approximately 1 hour.
5. It is recommended to serve the dish hot.

Geographical Connection and Production Conditions

The dish’s historical significance in Diyarbakır’s cuisine and the use of local ingredients reinforce its tie to the region. All production stages must occur within Diyarbakır province, with main ingredients sourced locally whenever possible to maintain authenticity.

Inspection Process

Inspections are coordinated by the Diyarbakır Chamber of Commerce and Industry, conducted by a 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 Protected Geographical Indication.