Diyarbakır Wall Rice

Diyarbakır Duvaklı Pilavı is a traditional dish made by topping rice cooked with Karacadağ rice and butter with a mixture of toasted almonds, minced meat, salt, black pepper, cinnamon, and saffron.

Product Profile and Geographical Indication Type

Diyarbakır Duvaklı Pilavı belongs to the category of dishes and soups. It has been registered by the Turkish Patent and Trademark Office as a “geographical indication.” A geographical indication identifies a product that is closely associated with a specific region due to its distinctive qualities, reputation, or other characteristics, and requires that at least one stage of production takes place within the defined geographical area. The registration of Diyarbakır Duvaklı Pilavı documents its significant place in Diyarbakır’s culinary culture, particularly through the use of Karacadağ rice and the special topping known as “duvak.”

Diyarbakır Duvaklı Pilavı (Turkish Patent and Trademark Office)

Product Definition and Distinctive Characteristics

Diyarbakır Duvaklı Pilavı is a dish consisting of Karacadağ rice cooked in butter and then topped with a mixture of toasted almonds and spiced minced meat, a process known as “duvaklanma.” The meat used is lamb from one-year-old lambs. This dish, with roots stretching back to antiquity, holds an important position in Diyarbakır’s culinary tradition and is traditionally served on special occasions. It is specified that the meat and butter used in production are preferably sourced from within the geographical boundaries of Diyarbakır.

Production Method

The production method of Diyarbakır Duvaklı Pilavı is detailed in the registration document for a serving size of six people as follows:

Ingredients

• 500 g lamb mince
• 400 g Karacadağ Rice (registration no: 337)
• 200 g almonds
• 60 g butter
• 20 g salt
• 5 g black pepper
• 5 g saffron
• 5 g cinnamon
• 1 litre water

Preparation

1. Preparation of Almonds: Almonds are boiled, peeled, and toasted.
2. Preparation of the Minced Meat Topping (Duvak): Lamb mince is sautéed for approximately 20 minutes. Then, the spices (salt, black pepper, saffron, cinnamon) and toasted almonds are added and sautéed for an additional 5 minutes.
3. Preparation of the Rice: Karacadağ Rice is sautéed in butter until it changes color. Water is then added and the rice is cooked over low heat.
4. Resting and Serving: After cooking, the rice is allowed to rest before being transferred to a serving dish. The prepared minced meat and almond topping (duvak) is then sprinkled over the top.

Registration Process and Details

The application for the geographical indication of Diyarbakır Duvaklı Pilavı was submitted by the Diyarbakır Chamber of Commerce and Industry. The application, numbered C2020/223, was filed on 17 August 2020. Following the evaluation process, the product was officially registered as a “geographical indication” on 7 June 2022 under registration number 1140. The applicant’s address is recorded as Yenişehir Mahallesi, Dr. Yusuf Azizoğlu Caddesi No:2, Yenişehir, Diyarbakır.