Diyarbakır Stuffed Lamb Ribs

Diyarbakır Kaburga Dolması is a traditional dish prepared by stuffing lamb ribs with a mixture of lamb meat, rice, and almond kernels, then cooking them. This dish is one of the deep-rooted and distinctive specialties of Diyarbakır’s culinary culture and is officially registered as a geographical indication, with production permitted only within the boundaries of Diyarbakır Province.

Geographical Indication and Registration Information

Diyarbakır Kaburga Dolması was registered as a geographical indication under the type of geographical mark pursuant to Law No. 6769 on Industrial Property on 20 December 2021. The registration application was submitted by the Diyarbakır Chamber of Commerce and Industry, and the product’s reputation is directly linked to Diyarbakır Province. The registration number is 974.

Product Definition and Distinctive Characteristics

This dish is prepared by creating a cavity between the bone and meat of lamb ribs, which is then filled with a stuffing made from lamb meat, rice, and almond kernels. The ribs are rubbed with a special sauce to seal them and are slow-cooked over low heat for an extended period. The preparation of this dish is labor-intensive and multi-stage, embodying technical and cultural conditions unique to Diyarbakır.

Production Method

The ingredients required for four portions of Diyarbakır Kaburga Dolması include lamb ribs, lamb meat, rice, almond kernels, tomato paste, butter, vegetable oil, parsley, salt, black pepper, and cinnamon. The ribs are split along the lower part of the rib to form a cavity and are rubbed with a special sauce. The rice is toasted, the lamb meat is sealed, and the almonds are blanched. All filling ingredients are thoroughly mixed and inserted into the ribs, with the open ends sewn shut. The stuffed ribs are then sealed and placed in a pot, where they are cooked for four hours in boiling water. Subsequently, they are fried for one additional hour in a mixture of butter and vegetable oil. Finally, the remaining liquid from the pot is poured over the dish before serving.

Production Conditions

All stages of the production of Diyarbakır Kaburga Dolması must be carried out within the boundaries of Diyarbakır Province. The product’s reputation is directly tied to the region’s culinary culture, and therefore the production process is strictly defined by its geographical boundaries.

Monitoring Mechanism

The monitoring of the product is conducted by a minimum three-member oversight body coordinated by the Diyarbakır Chamber of Commerce and Industry, with participation from the Diyarbakır Provincial Directorate of Agriculture and Forestry. Inspections are carried out at least once annually, and may also be conducted at any time upon complaint or need. During inspections, compliance of ingredients, adherence to the production method, and correct use of the geographical indication are verified. Expert support from public or private institutions may be sought when necessary.