Diyarbakır Üsküre Kebab / Diyarbakır Tas Kebab

Diyarbakır Üsküre Kebabı / Diyarbakır Tas Kebabı is a dish unique to Diyarbakır cuisine, prepared using traditional methods and officially registered with a geographical indication on 20 August 2021. The registration was carried out by the Diyarbakır Chamber of Commerce and Industry under Law No. 6769 on Industrial Property. The product is classified under the category of “meals and soups” and is protected by geographical indication, meaning it can only be produced within the boundaries of Diyarbakır province.

Definition and Distinguishing Characteristics

The dish is distinguished by its use of meat from one-year-old lambs of the Karakaş breed, specifically from the loin and rib sections, cooked with butter made from goat milk and Karacadağ rice bearing the geographical indication. The cooking process is performed in special copper pots known locally as “kebaba tâse” and referred to as “üsküre.” The use of these pots gives the dish both its name and its distinctive cooking technique.

Üsküre kebabı is regarded as a dish requiring considerable skill in Diyarbakır cuisine. The production method, which demands expertise at every stage, reinforces the dish’s cultural connection to its geographical origin.

Production Method

The ingredients required for a portion serving four people are as follows:

• 1 kg lamb meat (from Karakaş breed, loin and rib sections)
• 15 small shallots
• 10 potatoes, each the size of a walnut
• 1 soup spoon tomato paste
• 3 soup spoons butter (made from goat milk)
• 2 glasses Karacadağ rice
• Pul biber, black pepper, salt
• 6 glasses water

The preparation begins by washing the meat and placing it in a pot. The shallots, potatoes, tomato paste, and spices are added, and the mixture is transferred to an üsküre pot. This pot is inverted and placed in the center of a wide, two-handled pan, upon which a weight known as the “dolma taşı” is placed. Hot water is added around the edges of the pan, and the cooking process begins. The doneness of the meat is tested by placing a small piece of meat into the water. Once the meat is cooked, the Karacadağ rice, lightly sautéed in butter, is added to the water in the pan and cooked for an additional 5 to 10 minutes. After removing the weight, the dish is allowed to simmer and rest for a further period.

Serving Style

When cooking is complete, the pot is carefully lifted. The dish is served hot with the meat in the center and the rice arranged around it.

Geographical Boundary and Production Conditions

The dish has deep historical roots in Diyarbakır. Because every stage of its production requires specialized skill, Diyarbakır üsküre kebabı / tas kebabı can only be produced within the boundaries of Diyarbakır province. This geographical connection preserves the product’s uniqueness and cultural value.

Monitoring

Monitoring of the product is conducted at least once a year by a committee of at least three members 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 the Diyarbakır Chamber of Commerce. During inspections, the suitability of ingredients, adherence to the traditional production method, and correct use of the geographical indication are verified. Expert assistance may be sought from public or private institutions when necessary.