Diyarbakır Tavuk Eşkenesi

Diyarbakır Tavuk Eşkenesi is a traditional main dish from Diyarbakır, Türkiye, protected as a Geographical Indication under Industrial Property Law No. 6769. Registered on August 20, 2021, effective from November 11, 2020, by the Diyarbakır Chamber of Commerce and Industry, it belongs to the “dishes and soups” category and must be produced within Diyarbakır province.

The dish is prepared by boiling chicken in salted water and then frying it in clarified butter made from Angora goat milk. It is served with pilaf made from geographically indicated Karacadağ Rice, accompanied by hoşaf (dried fruit drink) or compote made from regional fruits: dried apricots (eşbabiye) or green sour plums (incaz) for hoşaf, and black grapes or apricots (karaş) for compote. These ingredients tie the dish’s reputation and cultural roots to Diyarbakır.

• 1 whole chicken
• 3 tbsp clarified butter (from Angora goat milk)
• 1 tsp salt
• 1 cup water

1. The chicken is cleaned, cut into pieces, and boiled in a small amount of salted water.
2. The boiled chicken is fried in clarified butter.
3. It is served hot with Karacadağ Rice pilaf and either hoşaf or compote.

All production stages must occur within Diyarbakır province, as the dish’s reputation is directly linked to this region, reinforcing its cultural and traditional significance.

The Geographical Indication logo and the designation “Diyarbakır Tavuk Eşkenesi” must appear on the product or its packaging. If this is not feasible, the logo and designation must be prominently displayed at the place of business.

Inspections are conducted at least annually by a committee coordinated by the Diyarbakır Chamber of Commerce and Industry, including representatives from the Diyarbakır Provincial Directorate of Agriculture and Forestry, Dicle University, Diyarbakır Metropolitan Municipality, and Diyarbakır Commodity Exchange. Additional inspections may occur based on complaints or needs, verifying ingredient suitability, adherence to the production method, and proper use of the Geographical Indication.