Diyarbakır Quince Stew, known locally as Diyarbakır Ayva Dizmesi, is a traditional dish specific to the province of Diyarbakır, located in the Southeastern Anatolia Region of Türkiye. It combines quince fruit with minced meat and holds a distinctive place in Diyarbakır’s culinary culture, being served both in everyday contexts and on ceremonial occasions. This product has been registered under the designation of origin as part of the region’s cultural heritage.
Origin
According to the registration certificate, Diyarbakır Quince Stew is a dish unique to the province of Diyarbakır and has been a part of the local culinary tradition for many years. It is particularly served on special occasions such as hosting guests, weddings, religious festivities, and local festivals. In this respect, it is directly associated with the cultural heritage of the region and reflects the social practices embedded within Diyarbakır’s gastronomic identity.
Definition and Distinctive Characteristics
Diyarbakır Quince Stew is prepared using quince, minced meat, water, dried onion, butter, parsley, black pepper, and salt. If the quinces are small, they are cut into halves, while larger ones are sliced into rings. A mixture of minced meat, seasoned and shaped into meatballs, is paired with each quince piece and arranged in layers. Hot water is then added, and the dish is cooked until both the quince and meatballs are adequately tender. The proper proportioning, arrangement, and simultaneous cooking of quince and meatballs require culinary expertise. The dish is served and consumed hot.
Ingredients and Quantities (for 6 servings)
- 1 kg minced meat (preferably lamb)
- 1 kg quince
- 500 ml water
- 30 g butter
- 1 dried onion
- 1 bunch of cleaned parsley
- 15 g salt
- 5 g black pepper
Preparation and Cooking Process
The minced meat is kneaded with finely chopped onion, cleaned parsley, salt, and black pepper to prepare the meatball mixture. After the quinces are appropriately cut, each piece is paired with a meatball and arranged accordingly. Hot water is added, and the cooking process begins. During cooking, the quinces are expected to retain their shape without disintegrating, while blending harmoniously with the meatballs to form a unified texture and flavor.
Diyarbakır Quince Stew (Türk Patent)
Serving Characteristics and Consumption Culture
The dish is served hot. The structural integrity of both the quince and the meatballs must be preserved, with the quinces cooked to tenderness without losing their form. These characteristics are considered among the distinctive features of the product. Diyarbakır Quince Stew is consumed not only as part of daily meals but also on special occasions, religious festivities, and ceremonial events. In this context, it can be defined as a dish that serves both everyday and ceremonial functions.
Geographical Boundary and Production Link
The reputation of the product is confined to the province of Diyarbakır. All production, processing, and related procedures must take place within this geographical boundary. This practice aims to preserve the authenticity and quality standards of the dish.
Inspection Process
The production process is supervised by an inspection authority established under the coordination of Diyarbakır Metropolitan Municipality. Inspections are carried out at least once a year in accordance with Industrial Property Law No. 6769 and are formally documented. The inspection criteria include the appropriateness of the ingredients, the conformity of production and cooking methods to the registered recipe, and the proper use of the geographical indication label.
